Name: Strawberry Ice Cream
Prep time: 10 min
Total time: 40 min
Ingredients: 2 cups chopped strawberries; 1 cup sugar ((divided)); 2 cups heavy cream; 1 cup whole milk; 1/2 tsp vanilla extract; 1 dash salt

Homemade strawberry ice cream is so rich and creamy, with an amazing fresh strawberry taste. Its egg, and cook free, and so easy to make!

An ice cream cone with strawberry ice cream on it, and strawberries next to, all laying on a white cloth.

Can you tell that I’ve been on an ice cream kick lately? If you follow me on instagram, I’ve been sharing ice cream every day since Saturday. I love homemade ice cream so much, and this strawberry ice cream is a perfect one to add to my repetoire.

I don’t know if its the hot weather (its been in the upper 90s here for the last 2 weeks or so) or the fact that this coming sunday is national ice cream day, but whatever it is I want to eat ice cream pretty much every day all summer long.

This strawberry ice cream is the freshest of fresh. Its so creamy and has the perfect fresh strawberry flavor. You will use 2 cups of diced strawberries, pureed up in a blender to make the ice cream totally smooth. But if you want it a little chunkier, with pieces of strawberries throughout then you can just mash the strawberries with a potato masher, or forks instead.

The ice cream also needs, sugar, heavy cream, whole milk, a dash of vanilla extract and a dash of salt. That’s it. Only 6 ingredients and an ice cream maker later and you’ve got delicious strawberry ice cream. I often like custard based ice creams, with eggs being tempered in to the cooked heavy cream, but this is an eggless strawberry ice cream and you won’t miss it at all, its nice and creamy still, and so easy to throw it all together!

How to make Strawberry Ice Cream?

This is a plan ahead recipe because you need to put your ice cream maker bowl in the freezer at least 12 hours (or more according to your ice cream maker instructions).

When you’re ready to make the ice cream, you’ll mix your chopped strawberries with some of your sugar in a medium sized bowl. This helps the strawberries release some of their natural juices. Then you can blend that mixture up. Blend it as smooth as you want it, though you don’t want the pieces of strawberry to be too big, as they usually get a bit icy.

Then add your strawberries, heavy cream, milk, vanilla, salt, and remaining sugar into a large bowl to mix them all together. Then pour that strawberry mixture into the ice cream maker. Run the ice cream maker according to the manufactures instructions (mine just takes about 30 minutes).

If you want to eat it right away, it’ll be the consistency of soft serve right after its done in the ice cream maker. You can have homemade strawberry ice cream in only about 40 minutes! But I prefer to freeze it for a few hours (or overnight) in a bread pan or ice cream holder for a few hours (or overnight) and you’ve got nice scoopable ice cream, like I have pictured.

The strawberries give the ice cream the perfect light pink color. Its such a pretty pink, but if you want it really dark you’re welcome to add a couple drops of red food coloring to the mix as well.

A pan full of strawberry ice cream with an ice cream scoop, scooping ice cream out.

How to store homemade strawberry ice cream?

You can keep any leftover ice cream in the container that you froze it in, I usually keep mine in a 9x5inch loaf pan and cover it tightly with plastic wrap, then with foil. Another airtight container would work well also.

It will stay good if kept in the freezer for up to 2 weeks, possibly longer if you can keep the container sealed well to prevent ice crystals from forming.

Frequently Asked Questions:

Can I use frozen strawberries?

Yes, you can use frozen strawberries, you’ll want to let them thaw first, then chop them up if they’re very large before macerating them in the sugar.

Do I need an ice cream maker?

Yes, you need a 2QT ice cream machine to make this recipe. There are several ways to make ice cream with out a machine, so you can attempt one of those with the strawberry cream mixture, but I haven’t tested it out to know how it works.

Can I use blueberries instead of strawberries?

Yes, you should be able to use a variety of fruit, whatever your favorite is – different fruits may need a little more sugar depending on how sweet they already are. Some fruit flavors are also not as strong, but berries should be fine!

How much ice cream does this make?

This recipe makes about 6 to 7 cups of ice cream, or about 12 to 14 half cup servings.

Two strawberry ice cream cones with the ice cream of the cones touching laying down on a white cloth, and the cones facing the opposite directions.

This strawberry ice cream is the perfect summer treat, it’s made with fresh strawberries, no egg yolks, no cooking. It’s the best strawberry ice cream out there, even better than you’ll get from the grocery store. It’s so refreshing, sweet, and easy – and I promise you’ll love it as much as I do!

WHAT PEOPLE ARE SAYING ABOUT THIS STRAWBERRY ICE CREAM:

“I would give this 10 stars if I could! A-ma-zing!! Delicious and so easy!” – Kim

“This is by far the best (and easiest) strawberry ice cream I have ever made. Thank you! I need to figure out how to save this for eternity!” – Kelly

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Strawberry Ice Cream

Created By: Aimee

Servings 12

Course Dessert

Homemade strawberry ice cream is so rich and creamy, with an amazing fresh strawberry taste. Its egg and cook free, and so easy to make!

Prep Time 10

Total Time 40

Ingredients

Equipment

Large Mixing Bowl

Instructions

Freeze ice cream bowl of a 2QT ice cream maker overnight.
Mix chopped strawberries with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so strawberries release their juices.
Blend strawberries up in a blender or food processor.
In a large bowl combine strawberry mixture with heavy cream, whole milk, vanilla extract, salt and remaining sugar. Set aside.
Pour strawberry cream mixture into prepared ice cream maker. Allow to run according to manufactures instructions (Mine is about 30 minutes.)
Serve now for soft serve ice cream.
For scoopable ice cream, scoop ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight.

Video

Nutrition

Calories: 219kcalCarbohydrates: 21gProtein: 2gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 47mgSodium: 22mgPotassium: 105mgFiber: 0.5gSugar: 20gVitamin A: 619IUVitamin C: 14mgCalcium: 55mgIron: 0.1mg

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Homemade strawberry ice cream is so rich and creamy, with an amazing fresh strawberry taste. Its egg and cook free, and so easy to make!

A collage of 8 photos of homemade ice cream wit ha text block overlay that says 58 ice cream recipes.

Comments

Gilbert says

July 14, 2026 at 7:55 AM

Really excited to see this recipe using no eggs. I plan to make it as soon as I can create enough room in the freezer to condition the bowl. Since it is peach season I would like to make peach but don’t want to use the peach cobbler recipe. Would I substitute peaches in the same quantity or do I add more or more sugar?

Mary says

July 10, 2026 at 10:31 AM

I used the recipe with all half and half instead of heavy cream and milk. It turned out great. Also I have a cuisinart, it was too much to use it all at one time so I just added half the recipe, when that was done I added the other half and it worked out fine.

Debraa says

June 14, 2026 at 11:11 AM

Can I make this ice cream with a mixer instead of a ice cream maker?

- Aimee says
  
  June 15, 2026 at 3:23 PM
  
  This is not a “no churn” ice cream recipe, if you’re going to make it without an ice cream maker you could do the ice cream in a bag method, or you can pour the mixture in a shallow pan, freeze, and stir every 30-45 minutes, freezing in between, and stirring, for up to 3 hours, then freeze for 3+ hours without stirring.
Pat says

June 5, 2026 at 3:57 PM

Try this for the first time today and I’m so very disappointed. Froze the container for over 24 hours in my deep freeze but when I poured the ice cream mixture into it, it froze up immediately on the side and bottom and the top wouldn’t lock on. It kept popping off. I had to stop it and pull all the ice cream mixture out and scrape the sides in the bottom and try it again. I have ice cream everywhere in my kitchen. I’m going to ask for return and send this back.

- Aimee says
  
  June 8, 2026 at 3:40 PM
  
  Hi Pat! I’m so sorry you had a frustrating experience! While I’ve left my ice cream bowl in a regular freezer for 24 hours a deep freeze could make it even colder than intended and could cause the ice cream mixture to freeze extra quickly on the sides and not allow the churner to mix well.
  
  The recipe has been made successfully by hundreds of people, but I’m guessing the deep freezer is what caused your issues this time. I’m really sorry it made a mess in your kitchen, and I’m happy to trouble shoot if you want to try again any time!
nancy meyers says

June 1, 2026 at 12:22 PM

tastes good but did not firm at all and followed to a T. cuisine art maker was completely frozen at start

- Aimee says
  
  June 1, 2026 at 3:07 PM
  
  Did you freeze for several hours like recommended for scoopable ice cream?
Bob says

May 18, 2026 at 8:57 AM

Tasted alot like cool whip vs actual ice cream. Was good overal but not really ice cream flavor.

Bob says

May 18, 2026 at 8:44 AM

Dose not make 2 qrts. Closer to 1 qrt as written. Almost burned up my oce cream maker because it froze way faster than i was exspecting. I was looking at it thinking thos seems like its not enough loquid but maybe it would expand. I should have known better.

- Aimee says
  
  May 20, 2026 at 9:56 PM
  
  Hi Bob, sorry you didn’t end up with enough, I’ve made this in a 1.5 and 2 Qt ice cream maker and it churned for about 25 minutes and didn’t ever get too hard for my machine!
Jill says

May 7, 2026 at 12:16 PM

I did not have fresh strawberries so I used frozen and cooked them in a sauce pan with a little sugar them blended them and put it in the freezer until they it was cold. This was absolutely decadent ice cream! I will be making this one again!

- Aimee says
  
  May 15, 2026 at 9:05 AM
  
  So glad you loved it!
Sarah says

January 22, 2026 at 6:11 PM

This was a great recipe! So easy and the ice cream was very smooth and delicious. It tasted wonderful. We used the Cuisinart Machine and let it run for 50 minutes. Thank you for sharing this recipe.

Shelley says

January 17, 2026 at 7:49 AM

Is it ok to reduce the sugar by half or replace it with honey?

- Aimee says
  
  January 17, 2026 at 12:00 PM
  
  I’d only cut the sugar by 1/4 cup. If you want a lower sugar ice cream, or with honey instead you’ll have to test that out yourself or find another recipe.
Laura says

October 7, 2025 at 7:45 AM

Hu Aimee, we enjoy many of the ice cream recipes. This strawberry is a favorite and trying to figure out measurements or if you have turned it into a Strawberry Banana Ice Cream and could advise on it. Thanks for your time!

unknown says

September 21, 2025 at 9:05 PM

Very delicious flavour and ice cream. It seemed like the texture was a bit off, too much heavy cream, made it too whipped cream like.

- Aimee says
  
  September 26, 2025 at 1:54 PM
  
  You could try more milk and less cream, I wonder if different ice cream makers add a different amount of air into them…
Elizabeth says

September 14, 2025 at 11:43 PM

This didn’t work. It just stayed runny. I don’t know what I did wrong. I’m just going to have to freeze the mixture I guess.

- Aimee says
  
  September 15, 2025 at 9:20 AM
  
  What kind of ice cream maker did you use? Was your bowl frozen for at least 12 hours before churning the ice cream? (It will be like a thick milkshake/soft serve consistency then you freeze longer for scoopable ice cream)
Dee says

July 22, 2025 at 8:27 AM

I have a 4 qt ice cream maker and it’s the older style that you use with rock salt and ice. Would I just double the recipe since this is for 2 qts?

- Aimee says
  
  July 25, 2025 at 2:08 PM
  
  Yes, it should work in that style doubled!
Aubry says

July 15, 2025 at 5:38 PM

I was having a crazy craving for very fresh and rich strawberry ice cream. I was worried that since this ice cream didn’t start from a custard that it wouldn’t make the cut but tried it anyway. Not the case; it is fantastic! I can’t wait to have another bowl. Thank you for the recipe!

Tina Green says

July 8, 2025 at 8:49 AM

This was not only the best icecream I’ve ever made, but the best icecream I’ve ever eaten. I used strawberries from my garden which are significantly more flavorful than store-bought strawberries, and I think that made a big difference. Perfect ratios of everything.

my family and dinner guests all agreed – it was the best ice cream they ever made – even better than Tillamook!

thank you!

- Aimee says
  
  July 10, 2025 at 8:54 AM
  
  This makes me so happy to hear!!

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Easy Strawberry Ice Cream