Eggless Strawberry Ice Cream
Creamy, scoopable strawberry ice cream is one of summer's greatest pleasures, and this version proves you don't need a single egg or custard base to get there. Fresh strawberries are macerated with sugar and lemon juice until they release their juices, then blended and strained into a silky purée that carries real, bright fruit flavor all the way through. Heavy cream and whole milk do the heavy lifting here, creating a rich, luscious base that churns up beautifully without any of the fuss of tempering yolks. Many store-bought strawberry ice creams sneak in egg-derived emulsifiers or stabilizers, so making your own gives you full control over every ingredient. The process is straightforward — macerate, blend, chill, churn, freeze — and the result is a clean, deeply strawberry-flavored scoop that tastes like peak-season fruit in every bite. With six servings from one batch, it's perfect for sharing at a backyard gathering or stashing in the freezer for whenever the craving hits.
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Learn more →Ingredients
6 servings
For the strawberry base
- 1 lb fresh strawberries, hulled and halved
- ½ cup granulated sugar, divided
- 1 tbsp fresh lemon juice
For the cream base
- 2 cups heavy cream
- 1 cup whole milk
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Combine the strawberries with 1/4 cup of the granulated sugar and the lemon juice in a bowl. Toss to coat and let sit for 15 minutes, until the berries release their juices and the sugar dissolves.
- 2
Transfer the macerated strawberries and all their juices to a blender or food processor and blend until smooth. Pass through a fine-mesh strainer into a large mixing bowl, pressing with a spatula to extract as much purée as possible; discard the seeds.
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