Strawberry Ice Cream (No Cook, Eggless)
If you can turn on a blender, you can make this 1 pint Strawberry Ice Cream – no cooking, no eggs, no food coloring.
It’s amazing how many recipes you can make with one ingredient as the common denominator.
Over the years I’ve posted numerous strawberry recipes – strawberry jam, strawberry curd, strawberry brownies, strawberry shortcake cupcakes, strawberry shortcake cake, strawberry upside down cake, strawberry layer cake, strawberry swirl cheesecake, and strawberry shortcake cheesecake.
And yet there are at least 10 more strawberry ideas on my list. Will it ever end? (Answer – no).
Notice anything missing from that list?
It’s actually a little bit of a shocker because ice cream is my second favorite dessert, so I knew I had to bring this 1 pint Strawberry Ice Cream to the table.
And what makes it better than any strawberry ice cream recipe out there is a no cook, eggless custard without food coloring.
That’s right – no need to turn on the stove when it’s 90 degrees outside when all you want is homemade strawberry ice cream.
When I think of an idea, sometimes I like to research recipes out there and see how I can make mine different.
I was quite disappointed when I discovered that anything labeled strawberries and cream ice cream was really strawberry ice cream.
No extra cream element added; just the heavy cream you need in any ice cream base.
My ice cream has cream cheese added, giving it that extra creamy boost you’d expect. Plus the cream cheese helps thicken in the ice cream in place of eggs.
How To Make Strawberry Ice Cream In A Blender
What makes this fresh strawberry ice cream even better (besides the flavor, of course!) is being so simple to make.
Throw everything in a blender then freeze.
Because you don’t cook the mixture, there are no eggs to worry about.
The ice cream gets its natural pink color from fresh pureed strawberries. Since you aren’t cooking the base, it won’t lose its brightness; no need for food coloring.
Food coloring doesn’t bother me per se, but I know there are passionate people out there who stay away from that and would appreciate this.
For an extra boost in strawberry flavor, serve it with strawberry sauce poured over top.
Enjoyed this recipe? Check out my other Small Batch Ice Cream Recipes you can make.
- 1 + 1/2 cups (about 6 ounces) chopped fresh strawberries
- 1/4 cup + 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 2 ounces cream cheese cut into 2 pieces, room temperature
- 1/2 cup whole milk (can also use full-fat buttermilk - do not substitute low fat or fat free)
- 1/2 cup heavy whipping cream (do not substitute)
- 1 teaspoon vanilla extract
- In a medium bowl, combine 1/2 cup strawberries, 1 tablespoon sugar, and lemon juice. Let sit until you're ready to stir into the churned ice cream. Don't skip this or you'll end up with hard strawberry pieces.
- In a blender, blend together the remaining 1 cup strawberries, remaining 1/4 cup sugar, cream cheese, milk, heavy cream, and vanilla.
- Transfer the mixture to a bowl and cover with plastic wrap. Refrigerate for 1 hour or until cold.
- Freeze the mixture according to your machine's instructions. During the last few minutes of churning, drain the chopped strawberries and add to the ice cream.
If freezing by hand, place in the freezer. Whisk every 30-45 minutes to break up the ice crystals until the mixture is frozen.
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