Many people consider this type of strawberry ice cream recipe a 'hack' or a 'cheat' because we're skipping the more time-consuming and sometimes temperamental egg-custard step; but even if I didn't want to save time I'd still prefer this method. To be clear, I'm only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I'll take the classic French-style every time. But, for sweet, juicy strawberries, I'm not a big fan of the egginess you get with the traditional method.

Recipe Summary

prep:
10 mins
additional:
2 hrs 45 mins
total:
2 hrs 55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.

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  • 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

205 calories; protein 1.7g 3% DV; carbohydrates 16.8g 5% DV; fat 15.2g 23% DV; cholesterol 56mg 19% DV; sodium 39.9mg 2% DV. Full Nutrition

Reviews (102)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/14/2014
This is quick, easy and good. I agree with Chef John that a simple base like this is the best for strawberry ice cream. If you want a pretty color this is the way to get it. But I think I will add part pureed berries next time and then some berry chunks after churning and before freezing. Steps 3 and 4 are a repeat basically and I omitted one of them. Also, I added some of the cream into the blender with my berries and sugar...because it wouldn't blend without it. I also cut up the berries before putting in blender. Read More
(36)

Most helpful critical review

Rating: 3 stars
09/07/2014
I found the flavor to be a bit lacking. I made this as a treat for my husband who requested Strawberry Ice Cream as our flavor of the week and we both thought it was "just okay." It's missing something for sure. In my opinion, it wasn't sweet enough and didn't taste enough like the real deal. Perhaps adding strawberry extract will help or even adding more strawberries and sugar. If you are used to starting your home made ice cream with the egg custard, you may be disappointed a little with the taste of this one. This one needs tweaking a bit. Read More
(17)
127 Ratings
  • 5 star values: 97
  • 4 star values: 23
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
06/14/2014
This is quick, easy and good. I agree with Chef John that a simple base like this is the best for strawberry ice cream. If you want a pretty color this is the way to get it. But I think I will add part pureed berries next time and then some berry chunks after churning and before freezing. Steps 3 and 4 are a repeat basically and I omitted one of them. Also, I added some of the cream into the blender with my berries and sugar...because it wouldn't blend without it. I also cut up the berries before putting in blender. Read More
(36)
Rating: 5 stars
05/30/2015
This is the best strawberry ice cream I have ever had! I love the simple, real ingredients used in this recipe. I didn't add any food coloring so that I could keep this completely natural. I used fresh, raw cream and whole, raw milk from my local dairy, organic strawberries, and a pinch of Himalayan pink salt. My ten year old has never liked strawberry ice cream, but he can't stop eating this. The smooth and creamy texture and light, sweet taste just make this delicious. Read More
(25)
Rating: 3 stars
09/07/2014
I found the flavor to be a bit lacking. I made this as a treat for my husband who requested Strawberry Ice Cream as our flavor of the week and we both thought it was "just okay." It's missing something for sure. In my opinion, it wasn't sweet enough and didn't taste enough like the real deal. Perhaps adding strawberry extract will help or even adding more strawberries and sugar. If you are used to starting your home made ice cream with the egg custard, you may be disappointed a little with the taste of this one. This one needs tweaking a bit. Read More
(17)
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Rating: 5 stars
06/14/2014
Awesome! The fresh flavor of the strawberries shines brightly in this ice cream. Out of habit, I keep all the containers to be used in the freezer until I’m ready to fill, and the blender jar in the fridge to keep all the ingredients cold. I didn't bother with any food coloring. Definitely worth making! Read More
(15)
Rating: 5 stars
06/08/2016
It's really important to use fresh, sweet strawberries with this recipe. I make strawberry ice cream every year when our local strawberries come in season -- and I'm happy I chose this recipe this year because it's a keeper! I did mix up the dairy because that's what I had on hand - I used 2 cups of half and half and 1 cup of heavy cream. Delicious! And very, very simple to make. Read More
(14)
Rating: 5 stars
03/21/2015
This was my first try at an eggless ice cream, and all I can say is WOW ! Very creamy, not too sweet and a taste of summer in the middle of a long winter. I cannot wait to try this with the fresh berries from my garden. Hubby loved it and I am making it again today. hanks Chef John. Read More
(13)
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Rating: 5 stars
01/14/2015
AWESOME. The only thing I did different was I put aside about 1/4 of the strawberries mixed with sugar, and cut them into smaller pieces, then added them to the ice cream about 5 minutes before it was finished i(n my Cuisinart Ice Cream Maker). I won't do that next time though, because the chunks of stawberries froze like another reviewer stated. My fault, so from now on I will make this as written. Otherwise, very smooth, creamy and absolutely delicious even though I am not a big fan of strawberry ice cream. I usually make ice cream with a custard base, so this was a first for me. I am not disappointed. Hubby loved the creamy flavor and requested I make this more often. Thanks Chef John! Read More
(9)
Rating: 4 stars
03/18/2015
This recipe is pretty good except I agree with a previous reviewer that it could have used a little more sugar. When you make this ice cream be sure to evaluate the sweetness of the fruit you are using. Maybe my berries were not as sweet as they could have been. Before freezing I thought it could use more sweetness but held back thinking my judgement was off. When it was all finished/frozen I sampled the finished product... bummer it still needed sugar. You are the best judge of what it will need. Read More
(8)
Rating: 5 stars
06/05/2015
Great recipe Chef John! I subbed fat free half & half for the milk since the only milk I had was skim. Very creamy. Read More
(7)