This is my go-to strawberry ice cream recipe! It's no-cook, no egg, perfectly creamy and full of fresh strawberry flavour.
If you are a regular reader here, you probably know that "Simply Perfect" is a term I like to use here and there. I reserve it for recipes that are both simple and perfectly delicious. These are recipes that have become the only one I use, after having tried many.
If you are looking for an easy, no cook, no egg, strawberry ice cream, this is the one! If you are looking for a strawberry ice cream that delivers the loveliest, freshest strawberry taste, this is also the one. If you are looking for a perfectly creamy ice cream, this is again, yes ... the one.
I promise you will not be disappointed in this strawberry ice cream! Take advantage of the lovely local strawberries right now and treat yourself.
Whipping Cream: Yes, you really do need to use whipping cream here. This is ice cream :) You'll want to use 35% butterfat heavy cream.
Half and Half Cream: This is 10% butterfat cream. You could use table cream, which is 18% butterfat, for an extra creamy ice cream. I would not recommend a "milk" of any butterfat level, as it will definitely compromise the creaminess of the ice cream.
Sugar: Again, this is ice cream. It's a treat and probably not the time to worry about cutting the sugar. Using the recommended amount of sugar will yield the best results.
Strawberries: If it happens to be field strawberry season, they would be the best choice for this ice cream. I have made this ice cream year round though, with grocery-store strawberries and it's still quite lovely.
For best results, don't skimp on cooling the strawberry-cream mixture. I usually mix it up the night before and allow it to sit in the fridge well into the next day.
You can puree to strawberries to the point you like, but in my experience any fruit in ice cream will be a bit icy if left in bigger chunks and I don't really love that. For that reason, I like to puree until it's not quite completely liquified, but with just small pieces still visible.
This is a no-cook ice cream, but you will need an ice cream maker of some sort to churn it. I use the ice cream maker attachment for my KitchenAid mixer.
I generally use my metal loaf pans to freeze my ice cream. The thin metal allows the ice cream to freeze quickly and it's perfect for scooping. Be sure to wrap of the pan well with plastic wrap covered with foil, to keep the air out, which will dry the ice cream.
Simply Perfect Strawberry Ice Cream
Equipment Required: Ice Cream Maker
- 1 1/2 cups heavy whipping cream, 35% bf
- 1 cup half and half cream, 10% bf
- 1 to 1 1/2 cups fresh strawberry puree, from about 1 quart of strawberries
- 1 1/4 cup granulated white sugar
- Hull and wash strawberries and slice in half. Place into a blender or food processor. Blend until fruit is pureed.
- Measure out 1 1/2 cups of the puree and pour back into the blender. Add the whipping cream, the half and half cream and the sugar and blend until the ingredients are well mixed. Remove to a glass measuring cup or bowl. Cover and refrigerate until well chilled, 4-8 hours.
- Add the chilled strawberry-cream mixture to your ice cream maker and process according to manufacturer's instructions. Transfer to a freezer container and freeze for at least several hours to ripen.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.