Strawberry Ice Cream

Original Recipe on Taste As You Go

This no-cook recipe for strawberry ice cream is egg-free and easy to make!

Prep Time10 minutes

Inactive Time1 hour 20 minutes - 2 hours 20 minutes

Total Time1 hour 30 minutes - 2 hours 30 minutes

Yield5 cups


  • 1 1/2 cups fresh strawberries, hulled and sliced*
  • 1 1/4 cups whole milk
  • 2/3 cup granulated sugar
  • Pinch kosher salt
  • 1 cup heavy cream
  • 1 1/2 teaspoons pure vanilla extract


  1. Place the strawberries in a medium bowl or 2-cup glass measuring cup. Using the back of a wooden spoon, gently crush the strawberries to release some of the juice.
  2. In a large bowl, whisk together the whole milk, sugar, and salt until the sugar has dissolved.
  3. Stir in the heavy cream and vanilla until all the ingredients are combined.
  4. Gently stir in the crushed strawberries and the juice.
  5. Cover the bowl and refrigerate for 1 to 2 hours.
  6. Turn on your ice cream maker and pour the mixture into the prepared freezer bowl. (Follow the instructions for your particular machine.) Let the mixture churn until thickened, about 20 minutes. At this point, the ice cream will have a soft, creamy texture.
  7. If a firmer consistency is desired, transfer the ice cream to an airtight container, cover the container, and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.
* You may substitute frozen strawberries that have been thawed if fresh strawberries aren't available.

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Recipe by Taste As You Go // adapted from Cuisinart