Strawberry Ice Cream (No Cook, Eggless)

If you can turn on a blender, you can make homemade Strawberry Ice Cream! This strawberries and cream ice cream recipe is no cook, eggless, and made without food coloring.

It’s no secret I love strawberry recipes.

Over the years I’ve posted favorites like strawberry jam without pectin, strawberry curd, strawberry shortcake cake, strawberry layer cake, strawberry swirl cheesecake the list goes on.

And yet there are at least 10 more strawberry ideas on my list. Will it ever end? (Answer – no).

Since ice cream is one of my favorite desserts (see: strawberry cheesecake ice cream), it’s only natural to make Strawberry Ice Cream.

It’s a creamy, vibrant fresh ice cream that reminds you of summertime.

The best part? You don’t even need to cook it on the stovetop! Just throw everything into a blender then churn.

Perfect for when it’s 90 degrees outside and all you want to eat is homemade strawberry ice cream.

There’s no food coloring involved as this eggless ice cream gets its vibrant pink hue from the juices of fresh strawberries.

But my recipe isn’t just your basic strawberry ice cream. No – it’s strawberries and cream 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 anything labeled strawberries and cream ice cream recipe was really strawberry ice cream.

No extra cream element added; just the heavy cream you need in any ice cream base.

My no cook strawberry 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.

If you can turn on a blender, you can make homemade strawberry ice cream!

Ingredients For Strawberry Ice Cream

Here’s what you need to make your strawberries and cream ice cream:

• Strawberries: Make sure you’re using the freshest, juiciest strawberries you can find. Not only does this give you the best flavor, it’ll make your base naturally pink without food coloring.
• Sugar: Not only does it sweeten your base, sugar also controls the amount of ice crystals formed during freezing.
• Lemon juice: Adds a bit of brightness to your berries
• Cream cheese: Use full-fat cream cheese that comes in blocks (not fat-free, whipped, or in a tub).
• Whole milk: Fat is important in ice cream as it contributes to the creaminess of the base. If you used skim or 2% milk (which have a higher water content), the ice crystals would be more prominent.
• Heavy cream: Also contributes to a rich and creamy base with minimal ice crystals.
• Vanilla: Amplifies the other flavors, much like salt.

Can I substitute strawberries with another fruit?

Yes, you can turn your ice cream into another flavor like I did with my peach ice cream.

You can also substitute raspberries or blueberries.

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 easy to make:

1. Combine strawberries, sugar, and lemon juice in a bowl and let sit until you’re ready to add. This softens the berries so they aren’t rock hard when eating.
2. Blend remaining strawberries, sugar, cream cheese, milk, heavy cream, and vanilla until smooth then refrigerate until cold.
3. Churn and freeze the mixture according to your machine’s instructions. During the last few minutes of churning, add strawberries.

For an extra boost in strawberry flavor, serve it with strawberry sauce and strawberry whipped cream.

More Homemade Ice Cream Recipes

Enjoyed this recipe? Check out my other Small Batch Ice Cream Recipes you can make including:

• Strawberry Lemonade Ice Cream
• Vanilla Bean Ice Cream
• German Chocolate Ice Cream

First published June 30, 2014