Turn fresh or frozen strawberries into creamy homemade strawberry ice cream. This recipe is simple, doesn’t have eggs, and is ready to churn in just a couple of minutes. This might just become your new favorite dessert!

Antique ice cream scoop next to a freezer container filled with homemade strawberry ice cream and a small glass bowl filled with two scoops of creamy ice cream with a bite on a spoon, ready to eat.

The weather is really warming up. So, it is officially ice cream season!

Okay, okay. It is pretty much always ice cream season, but there is something about summer ice cream that makes it even better.

We have been on a strawberry kick lately. The work we did planting strawberry crowns last year paid off with juicy berries this summer.

Ingredients including sugar, milk, strawberries, vanilla, and cream ready to be made into strawberry ice cream.

Close up of a small glass bowl filled with two scoops of homemade strawberry ice cream showing creamy texture and pretty pink hue.

So, of course we needed to make homemade ice cream with some. There is already a recipe for homemade strawberry sherbet on the site, but this time I wanted to make real ice cream.

The main different between the two is the amount of dairy. Ice cream has more dairy and specifically more cream.

So, it has a creamier texture and is a bit richer. Both are absolutely delicious so make whichever you are in the mood for.

Just do yourself a favor and make some soon.

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Blender filled with strawberry ice cream base ready to go in the ice cream churner.

Ice cream scoop getting a ball of pink strawberry ice cream out of a freezer container.

Carlee’s Tips and Tricks

This recipe is super simple but there are still a few nuggets that can help you be successful.

You can use fresh or frozen strawberries. If you like more fruit chunks in your ice cream, mash them with a potato masher. For a smoother ice cream, use a blender or food processor to blend them up.

If you are using the blender method and the berries are frozen, keep them that way and add the milk to help break them down. Starting with them frozen will make the churning process go faster because of the base will already be super cold.

Serving of homemade strawberry ice cream next to a storage container and the antique ice cream scoop that served it.

Bowl with two scoops of creamy strawberry ice cream, ready to eat.

Use Half and Half Instead

You can use a quart of half and half in place of the whole milk and cream. It usually isn’t quite as creamy but is still delicious and even easier to make!

Ice cream scoop getting a ball of egg free strawberry ice cream out of a freezer container.

5 from 1 rating

Homemade Strawberry Ice Cream Without Eggs

Author: Carlee

Servings: Servings (just over 2 quarts)

Turn a handful of simple ingredients into a delicious batch of homemade strawberry ice cream. This easy recipe doesn't require any cooking. So, you will be churning a delicious dessert in no time. Use your blender if you have one. It makes the process super simple!

Prep: 5

Churn and Chill Time 3 30

Total: 3 35

Ingredients

Instructions

If you like chunks of fruit in your ice cream, use a potato masher to mash 3 cups strawberries and 1¼ cups granulated sugar together. For a smoother ice cream, process the berries and sugar in a blender or food processor.
Stir the 2 cups whole milk, 2 cups heavy cream, ¼ teaspoon salt, and 2 teaspoons vanilla extract into the berry mixture.
Pour the mixture into your ice cream maker and churn according to your machine's directions.
When the ice cream maker is finished, transfer to a storage container and freeze for at least 3 hours.
Allow the ice cream to sit on the counter for a few minutes before scooping. Enjoy!

Notes

If you plan to blend frozen strawberries, add the milk to the blender with the berries. It will help to break them down faster.