This Strawberry Ice Cream is creamy and sweet; the perfect refreshing berry dessert! Not only is it delicious, but the all natural color makes this a very lovely pink dessert. And although it is the perfect summertime recipe, it can be made with fresh or frozen strawberries, so no worries if it isn't berry season! Best yet, this strawberry recipe is gluten free, nut free, egg free and can be made vegan with a few tweaks.
This Strawberry Ice Cream is such a lovely berry dessert! When my kids got diagnosed with all their allergies and celiac, I could not find a single ice cream brand that was safe for both of them. That's when I knew I had to start making my own and I'm so glad I did. Now they never had to miss out and I truly believe that it is far more delicious than store bought. The ingredients are fresh and the taste is just perfection just as they do in my super simple Cheesecake Stuffed Strawberries and my No Bake Strawberry Pie! Top it with my Strawberry Syrup or Strawberry Sauce and it's perfection!
For more strawberry recipes, try my Strawberry Cobbler, Strawberry Chocolate Cookies, my Strawberry Jam Cookies or my Eggless Strawberry Cake.
Reasons to Love This Strawberry Ice Cream
- Allergy Friendly- This ice cream is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Super Creamy- This berry ice cream is so creamy and smooth thanks to straining!
- Loaded with Strawberries- We cook the strawberries on the stove so they break apart and develop loads of flavor.
- Easy To Make- This recipe only requires a few ingredients to make!
Ingredient Notes
- Strawberries- I used fresh strawberries for this recipe. You can also use frozen. If using frozen, sliced frozen are fine; no need to dice them. Just make sure to use the same amount of grams (288 grams).
- Granulated Sugar- Gives the ice cream a lovely sweetness!
- Kosher Salt- Bring out all the flavors.
- Whole Milk- We need 1 cup for the ice cream.
- Heavy Cream- We need 2 cups (1 pint).
- Pure Vanilla Extract- Make sure to use pure or the ice cream can have a chemical taste.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Ice Cream
- Make sure the brand of sugar you use is vegan.
- Only use vegan milk
- Use a dairy-free heavy whipping cream.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Strawberry Ice Cream
Here are the step by step instructions to make this homemade strawberry ice cream!
Step 1: Cook the Strawberries, Sugar and Salt
Place the strawberries, sugar and salt together in a saucepan set over medium heat.
Cook (stirring frequently and smashing the strawberries with the back of a spoon) for about 5 min until it begins to boil.
Turn the heat to low and let it simmer for an additional 5 minutes, stirring frequently.
Remove from heat and set aside to cool. About 20 minutes.
Step 2: Blend the Milk and Strawberries
Pour the milk into the cool pan with the cooked strawberries and use an immersion blender to blend.
If you don't have an immersion blender, pour the milk and strawberries into a blender and blend.
Step 3: Add the Heavy Cream, Strain and Chill
Stir the heavy cream and vanilla into the pink mixture. Place a mesh colander over a heat proof bowl and pour the mixture through the colander to strain it. Gently press down on the strawberry chunks with the back of a spoon to get all the liquid out.
Make sure not to press down on the strawberries too hard or the seeds will push through into the ice cream.
If you like, pour the mixture through the colander again to make sure there are zero chunks.
Cover the purée with plastic wrap and refrigerate for at least 1-2 hours.
Step 4: Make the Ice Cream
Take the ice cream mixture out of the fridge and stir in case it separated a little.
Turn on your ice cream maker. Freeze the ice cream according to the manufacturer's instructions.
I have this cuisinart ice cream maker, if you have one too, pour the liquid into the frozen freezer bowl and mix for about 15 minutes until it has thickened.
Pour ice cream into a 9x5 loaf pan or an airtight ice cream container and freeze until firm (about 2 hours).
Expert Baking Tips
- Cool the Cooked Strawberries- Make sure to cool the strawberries prior to adding to the milk.
- Chill the Mixture- You must chill the strained mixture for at least 1-2 hours prior to adding to the ice cream machine. You can chill it as long as overnight but not more than that.
- Follow the Instructions on your Ice Cream Maker- I have a cuisinart one. If you also have the same one, pour the liquid into the frozen freezer bowl of the ice cream maker and mix for about 15 minutes until it has thickened.
- Freeze Before Serving- Transfer the ice cream to an airtight container and freeze for at least two hours. You can transfer the ice cream to a 9 x 5 loaf pan as well, but then cover with plastic wrap and then aluminum foil to prevent ice crystals.
- Serve as is or with Toppings- You can always serve this delicious ice cream with hot fudge, my Graham Cracker Crumble or my Strawberry Sauce Recipe! Or, feel free to enjoy it as is!
Recipe FAQs
No, but keep in mind the ice cream will be super soft straight from the machine. It will have a soft-serve consistency.
Yes, I do. This is not sponsored but the brand silk makes one. It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein, last time I checked the label. Please always double check ingredients. And please note I cannot test this in my home as the ingredients contain our allergens.
Store the strawberry ice cream in a 9 x 5 loaf pan or in an airtight ice cream container.
If using a loaf pan, cover the top with plastic wrap and then aluminum foil. Freeze for up to two weeks.
These are my favorite air tight freezer safe ice cream containers.
More Ice Cream Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Strawberry Ice Cream
Ingredients
- 2 cups diced strawberries (If using frozen strawberries, you can use frozen sliced strawberries)
- 1 cup granulated sugar
- 1 pinch kosher salt
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 cups heavy cream
Instructions
- Place the 2 cups strawberries, 1 cup granulated sugar and 1 pinch kosher salt together in a saucepan set over medium heat.
- Cook (stirring frequently and smashing the strawberries with the back of a spoon) for about 5 min until it begins to boil.Once boiling turn the heat to low and let it simmer for an additional 5 minutes, stirring frequently.Remove from heat and set aside to cool. About 20 minutes.
- Pour the 1 cup of milk into the cool pan with the cooked strawberries and use an immersion blender to blend.If you don't have an immersion blender, pour the milk and strawberries into a blender and blend.
- Stir the 2 cups heavy cream into the pink mixture with the 1 teaspoon pure vanilla extract..Place a mesh colander over a heat proof bowl and pour the mixture through the colander to strain it.Gently press down on the strawberry chunks with the back of a spoon to get all the liquid out. Make sure not to press down on the strawberries too hard or the seeds will push through into the ice cream.If you like, pour the mixture through the colander again to make sure there are zero chunks.Cover the purée with plastic wrap and refrigerate for at least 1-2 hours.
- Take the ice cream mixture out of the fridge and stir in case it separated a little.Turn on your ice cream maker. Freeze the ice cream according to the manufacturer's instructions.I have this cuisinart ice cream maker, if you have one too, pour the liquid into the frozen freezer bowl and mix for about 15-20 minutes until it has thickened.
- Pour ice cream into a 9x5 loaf pan or an airtight ice cream container and freeze until firm (about 2 hours). Enjoy!
John says
Simple, elegant and delightful!