This refreshing homemade strawberry ice cream requires only 3 simple ingredients and 10 minutes of your time! No ice cream machine is needed!
Why you should try this homemade strawberry ice cream recipe
- No-churn – you don’t need to own an ice cream machine to make it (by the way, you might also like No Churn Chocolate Cherry Ice Cream.
- Healthy-ish – because there is no condensed milk or a huge amount of whipped cream, this is a pretty healthy ice cream. Also you can easily control the amount of sugar you put in.
- 3-ingredient strawberry ice cream – you only need 3 simple and easily available ingredients to make this frozen treat.
- Eggless – there are no eggs in this recipe.
- No-cook – no need to cook or warm anything, just be sure to have a food processor.
- Eat right-away – this ice cream can be enjoyed right after you make it. Isn’t it great?
- Versatile recipe – add more cream for creamier taste or more strawberries for more intense strawberry flavor.
- Quick recipe – because there are only a few ingredients and a simple process, this ice cream is ready in no time!
- Refreshing – I always go for refreshing summer treats that sweet but not overly sweet (Raspberry Mint Ice Pops are one of those as well!).
This homemade strawberry ice cream is my mom’s favorite and she makes it every summer.
She picks the strawberries from her garden when they are ripe. After washing and removing the green parts, she places them into Ziploc bags and throws the bags in a freezer.
Then when she has free time she makes this homemade strawberry ice cream. She likes to make it in small batches and eat it right away.
If you are quick enough, you get a soft-serve kind of an ice cream consistency. This is perfect for those who don’t want to wait for their frozen treat for hours to set!
How to make homemade strawberry ice cream at home
First whip the cream with sugar until stiff. Set it aside and move on to the next step.
Process frozen strawberries in a food processor until they look like larger crumbs. Now I like to take some of them out (about a 1/3 of a cup) and use it later.
At this stage, add the whipped cream into the frozen strawberry “crumbs” and process until smooth. Stir in the saved strawberry “crumbs” to add some extra texture to the ice cream.
Serve immediately or transfer into a freezer friendly container, close with a lid and freeze until set or until this homemade strawberry ice cream has the consistency you like.
How to serve homemade strawberry ice cream
- When you serve it right away, use bowls.
- When letting the ice cream freeze completely, you can scoop it and serve with shop-bought or homemade ice cream cones. Or again use bowls.
- You can also fill popsicle molds with the mixture, add sticks and freeze until set (best overnight) and you will have strawberry popsicles.
This easy strawberry ice cream recipe can also be used to make a strawberry ice cream cake.
Oh, and those who like trying out new flavors I highly recommend checking out the Blackcurrant Ice Cream I have on the blog.
Tips for making homemade strawberry ice cream
- This recipe calls for frozen strawberries. I don’t recommend using fresh ones.
- If your food processor is powerful enough and you work quickly, you might be serving the ice cream right away – no need to wait for freezing as the strawberries should be still frozen. My kitchen is like sauna in summer so I was not that lucky.
- You can adjust the amount of each ingredient to your liking.
- This homemade strawberry ice cream can be easily turned into popsicles. Just pour the mixture in a popsicle mold, add sticks and freeze until set. Now just bear in mind that popsicles will require more time to set completely.
Homemade Strawberry Ice Cream
- 10 fl oz Whipping Cream (300ml)
- 2 pounds Frozen Strawberries (880g)
- 8 tbsp Powdered Sugar
- In a mixing bowl whip the cream with powdered sugar until stiff. Set aside.
- Place frozen strawberries into a food processor and process until it looks like large strawberry crumbs. Take out about a ⅓ cup of this mixture and set it aside.
- Add the whipped cream and process until smooth. Throw in the strawberry “crumbs” that you have set aside earlier and stir with a spoon/spatula/wooden spoon.
- Serve immediately or transfer into a freezer-friendly container/popsicle molds and freeze until set to your liking.
- This recipe can be easily doubled or halved.
- Adjust the amounts of ingredients to your liking if you feel that this is not sweet or creamy enough to your liking
- Always use frozen strawberries.
- Make sure your food processor can handle frozen foods before making this ice cream.
- 10 fluid ounces is about 1½ cup whipping cream (I use dry measurements cups to measure the liquids too).
- If your kitchen is way too warm, I recommend working quickly to avoid melting of the ice cream.
- When freezing this ice cream in a container count with around 4 hours until it sets. When using popsicle molds you will need more time for them to set properly.