Strawberry Ice Cream
The most delicious homemade Strawberry Ice Cream from scratch! It is so creamy and rich and filled with strawberry chunks. And best of all, it is very easy to make, an eggless and no-cook recipe – that requires an ice cream maker. A summer dessert everyone will love!
I have to share another ice cream recipe! Because I can not keep this one from you, it is divine! Everyone who has tried this frozen goodness loves it; and I always ask people to give me their honest opinion. So I’m convinced it is absolutely delicious and worth sharing.
This recipe uses a different preparation method than the Peach Ice Cream I shared a few weeks ago. I don’t blend the fruit but cut it into junks. Do you have a preference? Fruit junks or smooth ice cream. I’m curious to hear.
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Can I use other fruit?
Yes, you can! I think almost any berry or summer fruit will work. To bring out the best flavor in fruit, you want to cut them up into small chunks, drizzle them with sugar, lemon juice, and honey, and let them rest in the refrigerator for 30 minutes. The sugars and the acid from the lemon will release the fruit juices, make the fruit soft, and intensify its flavor.
Ice Cream Maker
I did a lot of research before buying my ice cream maker. I wanted something that holds more than just one quart of ice cream and has a strong motor. Finally, I decided on this ice cream maker, and I am in Love!! I’m definitely glad that I got the bigger size. Especially for this strawberry recipe, you need one that holds 2 quarts; otherwise, I recommend you only make half the recipe because the mixture expands as it churns and solidifies and will overflow if you use the smaller ice cream maker.
It will take about 25 minutes to be soft-serve ice cream. If you like a soft consistency, go ahead and enjoy it straight from the ice cream maker. I like my ice cream cold and hard and usually put it in the freezer for about four hours before I dig into it. It’s hard to wait, but I think it’s worth it!
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Strawberry Ice Cream. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
You might also like:
Strawberry Cream Cheese Danish
Strawberry Ice Cream
Ingredients
- 500 g Strawberries diced
- 150 g Granulated sugar
- 50 g Honey
- 20 g Lemon juice about half a lemon
- 350 g Heavy whipping cream
- 180 g Half & half
Instructions
- Wash the strawberries and cut them up into small chunks. Put them in a large mixing bowl and add granulated sugar, honey, and lemon juice. Mix until the strawberries are evenly coated.
- Place the mixing bowl into the refrigerator and let it sit for 30 minutes. The acid from the lemon juice and the sugars soften the strawberries and release their juice.
- Depending on how big you would like your strawberry chunks, you can mash them with a fork or a potato masher to make the pieces smaller. I skipped that step since I like bigger strawberry chunks in my ice cream. If you prefer smooth ice cream, you can blend the strawberries in a blender or food processor
- Add the heavy cream and the half & half to the strawberry mixture and stir a few times.
- Pour the mixture into the already running ice cream maker. Starting it before pouring in the mixture will help achieve an evenly frozen ice cream and prevent the mixture from freezing stuck to the bottom of the bowl.
- Freeze according to your ice cream maker's instructions. Mine took about 25 minutes.
- Scoop the ice cream into a big container, cover it up, and place it in the freezer for 3-4h before serving. This will help firm up the ice cream and allow the flavors to blend together.