Egg-free and creamy-licious Fresh Strawberry Ice Cream. So easy to make and no need to use an ice cream maker!
Oh summer! Nothing beats the summer heat as deliciously as ice cream does! I have never heard or met anyone who hates ice cream, at least in my personal circle. Whoever has thought of freezing sweet cream is a true genius. The whole world, I am sure, is truly thankful! My family and I are. 🙂
So when fresh organic strawberries were on sale, I told myself, it’s time to make some yummy Fresh Strawberry Ice Cream and here it is. There were no eggs involved in the making of this ice cream and it’s super easy to make. All you need is one bowl and a whisk (and an ice cream maker, if you have one!) to make this amazing ice cream. I have included instructions on how to make this ice cream without an ice cream maker.
Depending on the size of your ice cream maker, you can either make the lesser one or the full recipe as indicated. I made the full recipe and though the ice cream reached the top of the container it didn’t really overflow while churning.
1 1/2 – 2 cups, pureed fresh Strawberries
3/4 – 1 cup Half and half (or whole milk)
1 1/2 cups Heavy Cream
2/3 cup granulated Sugar
1/8 teaspoon Salt
1 1/2 teaspoons Vanilla Extract
Wash, clean and hull the strawberries and then puree in a food processor until smooth or to your liking (you may want a few bits here and there for texture). I try to just turn it into a smooth puree as some pieces can turn into ice crystals because of the water content but if you’re not bothered by that just pulse it away to your preference.
Combine the half and half, heavy cream, sugar and salt in a mixing bowl. Mix using a wire whisk until the sugar is dissolved. Stir in the pureed strawberries and vanilla.
Pour the mixture into an ice cream maker and process according to the manufacturer’s instruction. I usually churn it for about 20 minutes on mine.
If you don’t have an ice cream maker, pour the mixture into a freezer-safe bowl and cover. I use a metallic mixing bowl and cover it with foil. Place in the freezer. Take the bowl out every 30 minutes thereafter (for at least 3 hours) and stir the ice cream using either a whisk or a handheld blender or beater. It is necessary to do this to prevent ice crystals from forming. Freeze the ice cream overnight or until hard.
Enjoy this egg-free and truly creamy-licious ice cream!
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