Use your ice cream maker to create this rich and creamy strawberry ice cream. There are no eggs in this recipe.

Recipe Summary

prep:
10 mins
additional:
50 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.

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Nutrition Facts

354 calories; protein 3.6g; carbohydrates 34.1g; fat 23.4g; cholesterol 86.4mg; sodium 121mg. Full Nutrition
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Reviews (208)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2009
Since I am from Wisconsin an egg-based custard, as we call it, is what I'm used to. This recipe is proof that ice cream can be rich and delicious even without eggs! I scaled the servings to six so it would fit in my Cuisinart ice cream maker, using a ratio of 2 cups heavy cream to 1 cup half and half, which is what suits my tastes. I cut the vanilla back a bit (1 tsp. for a six serving recipe) and didn't use the food coloring. I added an extra half cup of strawberries, pureeing the first 1-1/2 cups, then just mashing the extra half cup. I didn't want the chunks too big as I know they just become icy and hard. Between the recipe itself and the slight changes I made I found this just perfect--I'm glad I cut back on the vanilla, as I didn't want it to interfere with the simple flavors of strawberries and cream on their own. Also, using the ratio of heavy cream and half and half as I do ensures a rich and creamy ice cream with a smooth mouth feel. The amount of sugar the recipe calls for is just right. I added the salt as well, knowing it heightens flavors and makes it come to life, tho' this could easily be omitted. This is such a basic and easy recipe that it would work equally as well with other fruits, maybe only having to adjust the sugar depending on the sweetness of the fruit. Nothing's better than a cooked, frozen custard, but this quick and easy ice cream is a fine runner-up! Read More
(343)

Most helpful critical review

Rating: 3 stars
07/15/2008
This was a very easy, very tasty recipe but be very careful as this makes way more than many ice cream makers can handle. It overflowed initially when I went to pour it in then while it churned and got larger it overflowed again even though I took alot of it out. Great tasting ice cream though!! Read More
(126)
249 Ratings
  • 5 star values: 198
  • 4 star values: 34
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/14/2009
Since I am from Wisconsin an egg-based custard, as we call it, is what I'm used to. This recipe is proof that ice cream can be rich and delicious even without eggs! I scaled the servings to six so it would fit in my Cuisinart ice cream maker, using a ratio of 2 cups heavy cream to 1 cup half and half, which is what suits my tastes. I cut the vanilla back a bit (1 tsp. for a six serving recipe) and didn't use the food coloring. I added an extra half cup of strawberries, pureeing the first 1-1/2 cups, then just mashing the extra half cup. I didn't want the chunks too big as I know they just become icy and hard. Between the recipe itself and the slight changes I made I found this just perfect--I'm glad I cut back on the vanilla, as I didn't want it to interfere with the simple flavors of strawberries and cream on their own. Also, using the ratio of heavy cream and half and half as I do ensures a rich and creamy ice cream with a smooth mouth feel. The amount of sugar the recipe calls for is just right. I added the salt as well, knowing it heightens flavors and makes it come to life, tho' this could easily be omitted. This is such a basic and easy recipe that it would work equally as well with other fruits, maybe only having to adjust the sugar depending on the sweetness of the fruit. Nothing's better than a cooked, frozen custard, but this quick and easy ice cream is a fine runner-up! Read More
(343)
Rating: 5 stars
03/10/2008
I HATE it when reviewers review a recipe and say it was great because they changed the original recipe; but after reading others' reviews on this ice cream, I made the following changes with outstanding results: I put in just a dash of salt and cut back on the vanilla to 1 tsp., but added 1 tsp. of strawberry extract and I pureed the strawberries just a little--the frozen chunks of strawberries were just a little too hard. This was a fantastic recipe to begin with, but I just "doctored" it up a bit! Read More
(151)
Rating: 3 stars
07/15/2008
This was a very easy, very tasty recipe but be very careful as this makes way more than many ice cream makers can handle. It overflowed initially when I went to pour it in then while it churned and got larger it overflowed again even though I took alot of it out. Great tasting ice cream though!! Read More
(126)
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Rating: 5 stars
02/01/2010
I used whole milk and half and half (instead of cream). No food coloring. Used frozen strawberries that I thawed. Blended all with a wand blender before I put it in the ice cream maker. Delicious! Easy. Fit in my std. ice cream maker just fine (no over-filling.) Took about 40 min. to process in machine. Read More
(43)
Rating: 5 stars
09/02/2007
I don't like eating raw eggs therefore I was quite happy when I saw this recipe. This ice cream is the best ice cream. I used 2% milk since that's what was in the house. I did not add salt since I never add salt to anything I cook. Plus have never heard of adding salt to ice cream yuck. The color was a beautiful light pink and so tasty. I will make this again. I bought organic strawberries from the farmers market. I cut the recipe in half but I only used 1/2 ts of vanilla since I didn't have the recipe in front of me and I couldn't remember what the recipe called for.This recipe is a keeper. Read More
(28)
Rating: 5 stars
08/06/2007
I agree with Shawn--it is very refreshing on a hot day. I had to taste it as soon as it was ready and it is delicious. I had a cup of crushed strawberries instead of the full 2 cups but it was plenty for us. I used 1% milk and evaporated milk since I didn't have cream. Very good strawberry flavor. I do think 1/4 teaspoon of salt is too much so I added 1/8 teaspoon. Even that was a little too much for me; I will only add a pinch next time. Read More
(25)
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Rating: 3 stars
04/08/2008
Pretty yummy for being eggless- I'm pregnant so don't want to risk raw eggs:) It can't compare to homemade ice cream WITH eggs but since I can't have that it was a good substitute. Read More
(20)
Rating: 5 stars
07/15/2008
My husband and I thought this was delicious. It was very creamy! We followed the directions exactly and wouldn't change a thing (except maybe add some chocolate chips or shavings because I love chocolate and strawberries) Read More
(15)
Rating: 5 stars
08/25/2007
This recipe was fantastic. I had some frozen raspberries I really needed to use up so I used them instead. I also used 1% milk instead of whole and it was still very rich and creamy. I am going to use the recipe again very very soon. Read More
(14)
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