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Easy Eggless Strawberry Ice Cream

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A rich and creamy eggless strawberry ice cream made with fresh strawberries, whole milk, and heavy cream, perfect for a refreshing summer dessert without the need for eggs or cooking.

Ingredients

2 cups mashed fresh strawberries

2 cups whole milk

2 cups heavy cream

1 cup white sugar

2 teaspoons vanilla extract

¼ teaspoon salt

2 drops red food coloring (optional)

Instructions

  1. In a large bowl, combine the mashed strawberries, whole milk, heavy cream, sugar, vanilla extract, salt, and red food coloring (if using).
  2. Mix the ingredients thoroughly until the sugar is completely dissolved.
  3. Pour the mixture into the freezer bowl of your ice cream maker.
  4. Churn according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency.
  5. Transfer the ice cream to an airtight container and freeze until firm, about 2–3 hours.

Notes

  • Vegan Version: Substitute whole milk and heavy cream with coconut milk or almond milk and use a plant-based sweetener like maple syrup.
  • Chunky Style: Add chopped strawberries or other fruits like blueberries or raspberries during the last few minutes of churning.
  • Chocolate Swirl: Incorporate a swirl of chocolate syrup or melted chocolate before freezing.
  • Storage: Keep in airtight container in freezer up to 2 weeks.
  • Reheating: Let sit at room temperature for a few minutes before scooping.
  • Without ice cream maker: Freeze in shallow dish, stir every 30 minutes until creamy.
  • Frozen strawberries can be used if thawed and mashed.
  • Food coloring is optional for visual appeal.
  • Alternative sweeteners like honey or agave syrup can be used.

Nutrition

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