Easy Strawberry Ice Cream is the perfect treat for warm days, special occasions, or any time you’re craving something fruity and refreshing. This no-custard recipe is simple to make, yet delivers a rich, creamy texture thanks to a blend of mashed fresh strawberries, whole milk, and heavy cream. With just a few pantry ingredients, you’ll create a homemade dessert that’s full of natural flavor and sweetness.
Serve this Easy Strawberry Ice Cream in colorful ice cream cups for a fun, charming presentation that’s great for kids and adults alike. The vibrant pink hue, especially when enhanced with a drop of red food coloring, makes each cup pop with color and flavor. Whether you’re planning a party or just want a freezer-friendly dessert, this strawberry ice cream will quickly become a favorite.
Why You’ll Love Strawberry Ice Cream
Easy Strawberry Ice Cream is a go-to favorite for so many reasons. It’s quick, delicious, and makes a stunning presentation in classic ice cream cups. Here’s why it stands out:
- No-cook recipe: No eggs, no stovetop—just mix and freeze.
- Fresh strawberry flavor: Uses real mashed strawberries for authentic taste.
- Creamy texture: A blend of whole milk and heavy cream gives it a rich, smooth consistency.
- Beautiful color: Optional red food coloring adds a classic strawberry ice cream look.
- Perfect for parties: Serve in ice cream cups for a mess-free, picture-perfect dessert.
- Freezer-friendly: Make it ahead and enjoy anytime without compromising flavor or texture.
With simple ingredients and maximum flavor, it’s no surprise this strawberry ice cream recipe becomes a repeat favorite in every kitchen.
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Ingredients for Easy Strawberry Ice Cream
These are the simple, classic ingredients that make this Easy Strawberry Ice Cream so delicious:
- Strawberries – 2 cups of mashed fresh strawberries create a naturally sweet and fruity base.
- Milk and Cream – Whole milk and heavy cream provide the rich, creamy texture that defines homemade ice cream.
- Sugar – 1 cup of white sugar sweetens the mixture and balances the tartness of the berries.
- Vanilla and Salt – A touch of vanilla extract deepens the flavor, while a pinch of salt sharpens the sweetness.
- Food Coloring (Optional) – Red food coloring isn’t necessary but adds that familiar pink hue often seen in strawberry ice cream.
Each of these ingredients plays a key role in delivering a vibrant, smooth, and flavorful scoop—perfect for filling your favorite ice cream cups.
How to Make Easy Strawberry Ice Cream
Making this homemade Easy Strawberry Ice Cream is quick and beginner-friendly. No cooking or custard required—just mix, churn, and freeze.
Step-by-Step Instructions:
- Gather Ingredients
Measure and prepare all your ingredients: mashed strawberries, milk, cream, sugar, vanilla extract, salt, and food coloring (if using). - Mix the Base
In a large mixing bowl, combine the mashed strawberries, whole milk, heavy cream, sugar, vanilla extract, salt, and red food coloring. Stir until the sugar is fully dissolved and the mixture is smooth.
- Churn the Ice Cream
Pour the mixture into the freezer bowl of your ice cream maker. Freeze according to your manufacturer’s instructions, usually around 20–25 minutes, until it reaches a soft-serve consistency. - Freeze Until Firm
Transfer the churned ice cream to an airtight container. Smooth the top and freeze for at least 2–4 hours, or until fully firm. - Scoop and Serve
For best results, let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve in chilled ice cream cups for an easy, mess-free treat.
This method delivers a rich, creamy texture and bright strawberry flavor without the need for eggs or stovetop prep.
How to Store Strawberry Ice Cream
Once your Easy Strawberry Ice Cream is frozen to the perfect consistency, storing it correctly is essential to keep it creamy, flavorful, and ready to enjoy anytime. Homemade ice cream lacks the stabilizers found in store-bought varieties, so proper storage will help prevent ice crystals and texture changes.
Transfer the finished ice cream into an airtight, freezer-safe container. Shallow containers with a tight seal work best because they allow for quicker freezing and easier scooping. You can also reuse clean, empty ice cream tubs or even divide portions into small ice cream cups with lids for individual servings.
To further protect the texture, press a sheet of plastic wrap or parchment paper directly on the surface of the ice cream before sealing the lid. This minimizes air exposure and helps reduce freezer burn. Store your ice cream in the coldest part of the freezer—typically near the back—where temperatures are most stable.
When ready to serve, let the container sit at room temperature for 5 to 10 minutes. Running your scoop under hot water can also help release smooth, rounded scoops. For best quality, enjoy the ice cream within 2 to 3 weeks, though it’s so delicious it likely won’t last that long.
How to Serve Easy Strawberry Ice Cream
Easy Strawberry Ice Cream is a versatile dessert that can be served in many fun and creative ways depending on the occasion. Whether you’re keeping it simple or dressing it up for guests, presentation makes a big impact.
1. In classic ice cream cups: This is the easiest and cleanest way to serve. Chilled ice cream cups help maintain the firmness of each scoop, especially on warm days. Use clear cups to show off the soft pink color.
2. With fresh toppings: Add sliced strawberries, a drizzle of strawberry syrup, or a dollop of whipped cream for extra flavor and texture. A few mint leaves also make a nice visual contrast.
3. In waffle cones or bowls: For a more traditional feel, serve scoops in cones or edible waffle bowls. This is especially popular with kids and at outdoor events.
4. As part of a dessert bar: Offer Easy Strawberry Ice Cream alongside other flavors in pre-scooped ice cream cups, and let guests choose their toppings. Great for birthdays, summer parties, or picnics.
5. With baked goods: Pair it with shortcake, sugar cookies, or a slice of pound cake for a comforting, indulgent dessert.
No matter how you serve it, this strawberry ice cream is sure to please. Just remember to let it sit for a few minutes after removing it from the freezer for the perfect scooping texture.
Tips for the Best Easy Strawberry Ice Cream
To get the best results from your Easy Strawberry Ice Cream, keep these quick tips in mind:
- Choose ripe strawberries: Sweet, ripe berries provide the strongest natural flavor. Avoid underripe or overly tart fruit.
- Mash instead of puree: Lightly mashing keeps small fruit pieces in the ice cream, adding texture without making it watery.
- Chill the mixture before churning: Cold ingredients freeze faster and more evenly, reducing ice crystals.
- Stick to whole milk and heavy cream: Using full-fat dairy ensures a smooth, creamy texture that won’t turn icy.
- Serve in chilled ice cream cups: Pre-chilling your cups helps prevent melting and enhances the presentation.
These simple adjustments make a noticeable difference in taste, texture, and enjoyment—especially when served in your favorite ice cream cups.
More Recipes Hungry to Try
If you enjoyed making Easy Strawberry Ice Cream, here are more flavorful dishes from Recipes Hungry that you might love:
- Crispy Balsamic-Thyme Potato Torte: A beautifully layered potato side dish infused with balsamic glaze, garlic, and thyme—crispy on top and tender inside.
- Cheesy Loaded Beef Fries: Golden fries smothered in seasoned beef, melted cheese, and your favorite toppings. A comfort food classic for any occasion.
- Mom’s Purple Hull Peas: A Southern staple made with love—slow-cooked peas with rich flavor, perfect alongside cornbread or rice.
- Mary Berry Macaroni and Cheese Recipe: Inspired by Mary Berry, this creamy mac and cheese combines tender pasta with a velvety cheese sauce for a comforting main or side dish.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries in this recipe, especially when fresh berries are out of season. Before adding them to your mixture, be sure to thaw them completely and drain off any excess liquid. This prevents the base from becoming too watery, which could affect the freezing process and final texture. While fresh strawberries often provide a brighter flavor, frozen ones work well in a pinch and are convenient to keep on hand year-round.
Do I need an ice cream maker to make this recipe?
An ice cream maker is recommended for achieving the smooth, creamy texture traditionally associated with homemade ice cream. However, if you don’t have one, you can still make a no-churn version. Simply whip the heavy cream until soft peaks form, gently fold in the remaining ingredients, and freeze the mixture in a loaf pan. The texture may be slightly different—more like semifreddo—but still delicious.
Why is there no egg in this ice cream?
This recipe follows the Philadelphia-style ice cream method, which does not include eggs. Unlike traditional custard-based recipes that require cooking and tempering eggs, this style is quicker and easier. It also allows the flavor of the strawberries and vanilla to shine through without the added richness and density that eggs can bring.
How long can I store homemade strawberry ice cream?
Homemade strawberry ice cream can be stored in the freezer for about 2 to 3 weeks for optimal taste and texture. Because it doesn’t contain commercial stabilizers, it may form ice crystals more quickly than store-bought versions. To preserve quality, transfer it to an airtight, freezer-safe container and press a layer of plastic wrap directly onto the surface of the ice cream before sealing with the lid.
What’s the difference between heavy cream and whipping cream?
The primary difference lies in the fat content. Heavy cream typically contains about 36% milk fat, while whipping cream usually has around 30–33%. For this recipe, heavy cream is preferred because the higher fat content contributes to a richer, smoother ice cream. Using a lower-fat option may result in a slightly icier texture. For more information on dairy fats.
