Strawberry ice cream recipe easy | Homemade strawberry ice cream | How to make strawberry ice cream without eggs

Strawberry ice cream recipe easy is one of the most beloved and desired ice cream recipes worldwide during summer. Nothing can be a better treat for your loved ones than this easy-to-make homemade strawberry ice cream during these sunny days. It’s soft, creamy, fruity, refreshing, utterly delicious, and perfect to quench the heat. This is a no-churn strawberry ice cream prepared with four basic ingredients, without using eggs and it gets ready to go inside the freezer in just 15 minutes. Isn’t it great? Learn to make this healthy strawberry ice cream recipe and the result will be irresistible.

About the recipe
Tips and Suggestions
Health Benefits of Strawberries
Frequently Asked Questions
How to make Strawberry ice cream (step wise photos)
Recipe Card

Strawberry ice cream recipe is one of my favourite homemade ice cream recipes, especially during spring and summer when fresh strawberries are easily available in the market (April to July – the perfect season for strawberries). I at least prepare this decadent ice cream recipe once every year without any second thought. This homemade strawberry ice cream reciper tastes way better than market-bought ones and is healthy too because no artificial food colour, essence, or preservatives are added to the homemade strawberry ice cream. The best part is, it is neither a churn ice cream recipe nor a custard-based ice cream.

Yes, that’s true. Many people think ice cream cannot be prepared without an ice cream maker and so they never attempt to prepare ice cream recipes at home. Ice cream makers are not frequently used equipment, unlike mixer grinders in the kitchen. So, most people do not have an ice cream maker at home. This homemade strawberry ice cream could be a perfect example for those who have never imagined an ice cream without an ice cream maker.

Secondly, because it is a no-cook ice cream recipe, so you don’t need to stand in front of the gas during this summer to prepare the custard. Custard-based ice creams are very delicate and must be handled with care. Either you need to transfer the custard into the ice cream maker and prepare it as per the instructions provided or you need to beat the custard with a hand mixer every hour after removing it from the freezer until it freezes completely. According to me, a no-cook ice cream recipe is much easier than a classic custard-based ice cream and is a perfect recipe for the novice.

This strawberry ice cream recipe is quite easy and fun to prepare. In fact, older kids can participate in preparing this divine under an adult’s supervision. It is an easy ice cream recipe that is prepared with four simple ingredients and gets ready within 15 minutes. It just requires enough time to get set into the freezer. After that, you can have it anytime and anywhere. All the ingredients required to prepare the strawberry ice cream at home are easily available in any supermarket.

Strawberry: It adds taste, flavour, and beautiful colour to the ice cream recipe.

Sugar: It adds sweetness and helps to release juice from strawberry pulps.

Vanilla extract: It is used to enhance the flavour of the ice cream recipe.

Double cream: It provides body to the ice cream to make it fluffy and creamy.

Condensed milk: It provides richness and sweetness to the coffee walnut ice cream.

Strawberry ice cream with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below in detail to make the recipe easier for you on the first attempt. But before directly jumping into the recipe, let me share a few interesting facts about the recipe.

• Always use water-droplet-free utensils (I mean completely dry utensils) to prepare ice cream.
• Always use chilled cream for any ice cream recipe.
• If you stay in a hot place, then refrigerate the bowl where you are going to whip the cream.
• Beat the cream until medium peaks occur. Don’t overbeat the cream or else it will become grainy in texture.
• Mix the mashed strawberries with the whipped cream either with a hand mixer at the lowest speed or with a spatula delicately without deflating the cream.
• Always freeze the ice cream in an airtight container. You can use small ice cream paper cups with lids too for easy serving.

• It is rich in fiber and good for digestion.
• The potassium in strawberries helps to protect high blood pressure patients.
• It is good for diabetic patients and helps to lower blood sugar levels.
• It is healthy for our hearts and helps to protect us from heart diseases.

Many people are not familiar with the term no churn. Simply no churn means no ice cream maker. In short, the ice cream that is prepared without using an ice cream maker or ice cream machine is a no-churn ice cream.

A custard-based ice cream is a cooked ice cream recipe where you need to prepare a thin and uniform custard using milk, cream, sugar, and either corn-starch or egg yolk. Many people use custard powder too instead of egg yolk or corn starch. This process is a little bit more complex than a no-cook ice cream. Many factors like temperature of cooking, thickness of custard, duration of cooking, etc. need to be taken care of precisely to prepare the custard-based ice cream.

We don’t require too fancy equipment to prepare this no-cook ice cream recipe. You just need a hand mixer to whip the cream. No ice cream machine is required for the recipe.

Yes, frozen strawberries can also be used for the recipe. When juicy strawberries are easily available in the market, I always cut and preserve them in the freezer in zip-lock pouches to enjoy different ranges of strawberry dessert recipes when it’s out of season.

After getting set, the strawberry ice cream can be stored in the freezer for 1-2 months in an airtight container. In case you want to restore any leftover portions, remember to close the container properly before putting it back in the freezer.

To prepare the strawberry ice cream recipe no eggs, first hull strawberries and keep them in a mixing bowl. Now mash the strawberries with the help of a potato masher. Add some sugar and mix it with the strawberry pulp so that it can release juice.

Take a large mixing bowl and pour the chilled double cream into it. It is important to take a large bowl to beat the cream because it increases to double its volume after beating.

Start whipping the cream at low speed initially with a hand mixer. Then increase the speed to medium and whip the cream until the cream becomes heavy and medium peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Don’t overbeat the cream or else the texture of the cream may become a little bit grainy.

Add condensed milk, and vanilla extract to the whipped cream. Then mix it evenly with a hand mixer at medium speed. Be delicate at this stage and don’t over-mix it.

Now add the strawberry pulp into the mixing bowl. Then with the help of a rubber spatula, mix all together and make an even mixture. Be delicate and mix all the ingredients without deflating the cream.

After this, pour the mixture into a dry and clean airtight container and close the lid tightly. Then transfer the tub into the freezer for at least 6-7 hours. If you like soft scoops, then 4 hours of refrigeration is enough.

Many ice cream recipes have already been shared in my previous posts. You may like a few of them.

Vanilla ice cream
Coffee walnut ice cream
Mango ice cream recipe
Nolen gurer ice cream

..And Many more…

1 cup = 250 ml

• 900 grams Strawberries
• 600ml double Cream, chilled
• 1 can or 397gm condensed Milk, chilled
• 2 teaspoons Vanilla extract
• 4 tablespoons Sugar

1. First, wash 900 grams of strawberries nicely.
2. Hull strawberries and keep them in a mixing bowl.
3. Now mash the strawberries with the help of a potato masher.
4. Add ¼ cup sugar and mix it with the strawberry pulp so that it can release juice.
5. Take a large mixing bowl and pour 600ml chilled double cream into it. It is important to take a large bowl to beat the cream because it increases to double its volume after beating.
6. Start whipping the cream at low speed initially with a hand mixer. Then increase the speed to medium and whip the cream until the cream becomes heavy and medium peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Don’t overbeat the cream or else the texture of the cream may become a little bit grainy.
7. Add 1 can of condensed milk, and 2 teaspoons vanilla extract to the whipped cream. Then mix it evenly with a hand mixer at medium speed. Be delicate at this stage and don’t over-mix it.
8. Now add the strawberry pulp into the mixing bowl. Then with the help of a rubber spatula, mix all together and make an even mixture. Be delicate and mix all the ingredients without deflating the cream.
9. After this, pour the mixture into a dry and clean airtight container and close the lid tightly. Then transfer the tub into the freezer for at least 6-7 hours. If you like soft scoops, then 4 hours of refrigeration is enough.

Scoop out the homemade strawberry ice cream into a bowl or in waffle cones. Serve immediately and enjoy the soothing and refreshing dessert with your family and friends.

Strawberry ice cream recipe easy | Homemade strawberry ice cream | How to make strawberry ice cream without eggs

Serves: 16 Prep Time: 7 Hours and 15 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 900 grams Strawberries
• 600ml double Cream, chilled
• 1 can or 397gm condensed Milk, chilled
• 2 teaspoons Vanilla extract
• 4 tablespoons Sugar

Instructions

1. First, wash 900 grams of strawberries nicely.
2. Hull strawberries and keep them in a mixing bowl.
3. Now mash the strawberries with the help of a potato masher.
4. Add ¼ cup sugar and mix it with the strawberry pulp so that it can release juice.
5. Take a large mixing bowl and pour 600ml chilled double cream into it. It is important to take a large bowl to beat the cream because it increases to double its volume after beating.
6. Start whipping the cream at low speed initially with a hand mixer. Then increase the speed to medium and whip the cream until the cream becomes heavy and medium peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Don’t overbeat the cream or else the texture of the cream may become a little bit grainy.
7. Add 1 can of condensed milk, and 2 teaspoons vanilla extract to the whipped cream. Then mix it evenly with a hand mixer at medium speed. Be delicate at this stage and don’t over-mix it.
8. Now add the strawberry pulp into the mixing bowl. Then with the help of a rubber spatula, mix all together and make an even mixture. Be delicate and mix all the ingredients without deflating the cream.
9. After this, pour the mixture into a dry and clean airtight container and close the lid tightly. Then transfer the tub into the freezer for at least 6-7 hours. If you like soft scoops, then 4 hours of refrigeration is enough.