Easy Strawberry Ice Cream
I’ve always enjoyed cooking and baking before the pandemic. Now, I am perfecting recipes and techniques. One of my favorite desserts to make is ice cream. So it made sense that I was in the mood to make some during the hot summer days of the South Bay. We hit the Tuesday Farmer’s Market and purchased fresh organic strawberries. This is my go-to easy recipe and it never fails me. Try to get organic strawberries because yes, they make a difference. This recipe is light, super creamy, and has the perfect fresh strawberry flavor.
You will use 2 cups of diced strawberries, pureed up in a blender (I used a Ninja and pulsed it several times) to make the ice cream smooth. But if you want it a little chunkier, with pieces of strawberries throughout then you can just mash the strawberries with a fork instead.
Essentially, the recipe calls for 6 ingredients (no eggs) — sugar, heavy cream, whole milk, vanilla extract and salt. That’s it, folks. Don’t get me wrong, I do like custard based ice creams, but this egg less recipe is so good, you won’t miss it at all.
Rule of thumb, if you want a soft serve consistently, you can serve it right away or freeze it for a few hours for a thicker consistency. Up to you.
Best of all, it is super easy to make and everyone thinks you’re a rock star when you tell them you make ice cream from scratch. You deserve a badge.
Have you tried this recipe? Let me know!
Super Easy Strawberry Ice Cream
Equipment
- Ice Cream Maker
Instructions
- Mix chopped strawberries with 1/2 cup sugar in a medium-sized bowl. Allow to rest for about 15 minutes so the strawberries can release their juices.
- Blend strawberries up in a blender or food processor (I pulsed in a Ninja).
- In a large bowl combine strawberry mixture with heavy cream, whole milk, vanilla extract, salt and remaining sugar. Set aside.
- Pour strawberry cream mixture into prepared ice cream maker. Allow to run according to manufacture's instructions (mine is about 30 minutes.)
- Serve now for soft serve ice cream.
- For scoopable ice cream, scoop ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight.
