Because we’re avoiding the more time-consuming and occasionally temperamental egg-custard phase, many people consider this sort of strawberry ice cream recipe to be a “hack” or “cheat,” but even if I didn’t want to save time, I’d still prefer this approach. I’m only talking about this particular ice cream flavor, just to be clear. Every time I want butter pecan or rich, dark chocolate, I’ll choose the traditional French-style. But I’m not a great fan of the egginess you get with the conventional approach for delicious, juicy strawberries.
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs 45 mins |
| Total Time: | 2 hrs 55 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 12 ounces fresh strawberries, hulled
- ¾ cup white sugar
- 2 cups heavy whipping cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tiny pinch salt
- 2 drops red food coloring (Optional)
Instructions
- Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.
- Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
- Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer’s instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.
- Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.
Nutrition Facts
| Calories | 205 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 9 g |
| Sodium | 40 mg |
| Sugars | 15 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious. I used low-fat milk instead of hold for a lighter twist and it turned out great!
In looking for ways to use up fresh strawberries from our garden, I came across this recipe two years ago, and it’s the only recipe for strawberry ice cream we’ve used since! I prefer to blend about 2/3 of the berries, then add the rest roughly chopped at the end when the mixture is mostly done. Be sure to use quality berries- light colored store bought ones won’t provide enough flavor. Thanks, Chef John!
Wonderful, fresh taste. Easy to make. I followed the recipe, except I increased all the ingredients by 1/4 to use up all my strawberries, and because I ice cream maker could hold the added stuff. Husband says, MAKE IT AGAIN. so easy. No cooking, no eggs, no whipping. Made it this morning, and had some tonight. Dished up easily. Hopefully it still will tomorrow. I imagine if I pureed raspberries and put them through a strainer to remove seeds, I could use this recipe for raspberry ice cream. Or peach ice cream. YUM. Thanks Chef John !
I remember my dad trying to make ice cream years ago. It seemed like it never turned out too good, so I’ve never tried, thinking it was too hard and messy. Then along comes Chef John with this easy and delicious recipe and all of a sudden, I’m an ice cream wizzard! The flavor of this strawberry ice cream is outstanding. Thanks again Chef John.
Chef John is my husband’s new hero. This was the best strawberry ice cream we have ever had. I made it just as the recipe said and it was perfect.
First time making strawberry ice cream. This was delicious, easy to follow directions and a perfect Father’s Day gift
Looking for a lighter ice cream, so I subbed a can of evaporate milk +half-and-half to make the three cups of liquid. Also added a spoonful of homemade strawberry jam as my berries were lacking in flavor. Excellent.
I thought this was incredibly easy to make and it turned out pretty good. There was this fresh taste of strawberries which was somewhat unexpected and really delicious.
The recipe was very tasty and I found it really enjoyable, exciting and fun to make. However the strawberry taste was not like the one in the supermarket and more organic. Overall I think this was a really great recipe and I will definetely make it again!
It was SO good! I find that sometimes when I make ice cream it tastes like whipped cream rather than ice cream, but not this recipe! It was creamy and didn’t need to be thawed like other recipes I’ve tried! If you are trying to find a good recipe look no further this is the one! I didn’t use the food coloring and it still had a great color! I also used frozen strawberry’s and a natural sweetener call Xylitol, and it tasted JUST LIKE SUGAR!
Delicious- so creamy and awesome strawberry flavor. I used sweet fresh strawberries and didn’t add food coloring. Perfect as is Will be my new go to ice cream recipe
I didn`t change anything. This is super easy and tastes amazing.
I made this with fresh raspberries instead of strawberries and was very happy with the result! I used about 3 cups of raspberries and put them through a strainer after I pureed them by hand, to remove the seeds. This took a little effort, but was totally worth it. The flavor came through really well, and we enjoyed the smooth texture. I also reduced the sugar a bit based on personal preference, and didn’t use red food coloring–the color was already a fairly deep pink. The ice cream was ready after a couple hours of freezing, and even the next day wasn’t completely frozen stiff as some recipes are. I’m sure I’ll use this base again since I was happy with the creamy texture and the fact that it doesn’t contain eggs!
It was everything that CJ promised. It recalls my favorite strawberry shake, from Burger King. Fruity, fresh, strawberry bits, not too creamy. Bring on more ice cream recipes, CJ.
The key to success with this recipe is to use the very best strawberries you can find. Add another 1/4 C of sugar if your berries are low on flavor or are sour. I followed this recipe pretty much as written although I did add the extra sugar because my berries weren’t as sweet as I’m used to (I got them at the local fruit stand). The flavor of the ice cream was a bit more delicate than I like; however, it is probably because I forgot the all-important ten minute steeping step! That is the only thing I didn’t do other than changing up the sugar content, and it probably had an impact on how strong the flavor was. An excellent recipe — as easy to make and better tasting than the sweetened condensed milk ice cream recipes out there. It could easily be used as a base for other fruits and berries. It’s also a great eggless recipe for those who are allergic to eggs. The recipe as written makes 6 cups or 1.5 quarts of ice cream — as much as the average ice cream container in the store. Fantastic!
Real simple to make and very tasty!
The instructions in step 3 don’t make sense. Why put the mixture in the ice cream maker container, freeze it, take the mixture out again, only to put it back in to mix with the ice cream maker?
Fantastic! Amazing strawberry flavor. I made it with frozen strawberries from my garden, adding a handful of fresh strawberries after the ingredients had been pureed. I had tried another eggless strawberry ice cream recipe before this one that overflowed my ice cream maker. Made a huge mess, which was difficult to clean up. This recipe fit perfectly in my double bowl Cuisinart ice cream maker and had superior flavor. It will be my go-to strawberry ice cream recipe from now on. Thanks, Chef John!
This recipe was very yummy. I followed the directions for the mixture exactly and it was very tasty! Then I put the mixture in my ice cream maker and let it mix for about 45 minutes. (My mixer barely solidifies the ice cream, so it ended up very soft.) I then poured the mixture into a pyrex container and put it in the freezer where I will keep it and serve from. This recipe was very tasty, and I intend to use this as a base and play around with other flavors. I know the egg recipes probably taste more creamy, but honestly, I just want a quick and easy recipe so I will continue to use this one. Thanks, Chef John!
Fantastic! Absolutely fantastic! This was my first attempt at ice cream and this turned out fantastic! Smooth and excellent strawberry flavor! The whole family gobbled it up! Was the perfect amount of ingredients to fit in my kitchen aide stand mixer ice cream attachment, took about 25 mins of churning!
I really like how this turned out! I ended up mixing both frozen cherries and strawberries into the mix. Everyone loved it!