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.
Ingredients
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.
Tips
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.
Get the Recipe: Simply Perfect Strawberry Ice Cream
Equipment Required: Ice Cream Maker
Ingredients
- 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
Instructions
- 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.
Notes
More ice cream recipes you might also like …
Hi Jennifer,
I made the blueberry ice cream and it is delicious. I used the same amount of sugar as you did in your strawberry ice cream. It was sweet enough for us. I also used my new 8 cup measuring cup and it was so helpful to use. Thanks so much Jennifer.
Take care,
Josephine
So glad to hear and yes, you will find the 8-cup measuring cup handy! Thanks :)
Thank you Jennifer.
This was the best ice cream. Thank you Jennifer. Do you think I could try blueberries in this recipe?
So glad you enjoyed it, Josephine :) I think you could try blueberries. I haven’t myself. You may need to tweak the added sugar slightly, as blueberries aren’t naturally as sweet. If you try it, let me know how it worked out!
Thank you Jennifer. I like the idea of mixing everything in the large cup and then storing it in the fridge.
You’re welcome and yes, it works really well for chilling and then handy to pour the mixture into the ice cream maker, too :)
This looks delicious. What size measuring cup do you use to place all ingredients into?
Thanks,
Josephine
Hi Josephine, I use my 8-cup glass Pyrex measuring cup.
Thank you for including the fat content of the creams you use – I’m in Australia and we have different creams with different names and so it makes it really hard to convert Canadian and american recipes!
Thanks Kanela, I have the same problem with European recipes, so I’m always conscious of it :)
There are no words that can describe how good this is. I have made many other strawberry ice creams through the years and they don’t come close to this one. I’m going to freeze some strawberry purée while Ontario strawberries are in season so I can make this again in the cold dark winter.
Have you tried this with other berries/fruit?
So glad to hear, Carolyn! And yes, now’s the time to stock up on the strawberry puree :) And I think I made a peach version of this and it was quite lovely, too!
Strawberry ice cream is one of my absolute favourite flavours! Love that there’s so few ingredients here and lots of real strawberry puree! Two scoops please ;) Can’t wait to try this summer!
Thanks so much, Dawn :)
Such a beautiful strawberry ice cream Jennifer. Smooth and creamy and made with one of my all time favorite fruits! And I love that simple list of ingredients :) LOVE it!
Thanks so much, Tricia :)
Strawberry ice cream was always my Gram’s favorite Jennifer! Brings back memories. Looks delish and perfect for those summer berries!
It’s hard to beat classic Strawberry Ice Cream! Thanks Mary Ann :)
I love everything about this ice cream. So creamy and such a pretty color! It looks like an ice-cream lover’s (me) dream come true!
Thanks so much, Chris :)