Creamy and sweet, this Strawberry Ice Cream is the perfect refreshing berry dessert and of course it is gluten free, nut free and egg free!
I love making my own ice cream so so much.
I truly believe that it is far more delicious than store bought. The ingredients are fresh and the taste is just perfection.
For other ice cream recipes, try my No Churn S’mores Ice Cream, No Churn Chocolate Cookie Ice Cream and my No Churn Lemon Ice Cream.
This wonderful recipe is from Cuisinart. You do need an ice cream machine to make this one but I will make a no churn one in the future.
This is the exact ice cream maker that I use. I have had it for years and years and it's not crazy expensive and it's super easy to use!
Tips for Making Strawberry Ice Cream
Chop the strawberries- Place them in a food processor and pulse until finely or roughly chopped. If you don’t have a food processor, that’s fine! Use a knife and chop to your liking. If your ice cream is a little chunkier, that’s ok!
Chill the ice cream mixture before going in the machine- Chill the liquid mixture for at least 1-2 hours. I prefer to chill it overnight.
Follow the instructions on your ice cream maker- I have a cuisinart one. If you also have the same one, pour the liquid into the frozen freezer bowl of the ice cream maker and mix for about 15 minutes until it has thickened.
Freeze before serving- Transfer the ice cream to an airtight container and freeze for at least two hours. You can transfer the ice cream to a 9 x 5 loaf pan as well, but then cover with plastic wrap and then aluminum foil to prevent ice crystals.
Serve as is or with toppings- You can always serve this delicious ice cream with hot fudge or my strawberry sauce recipe! Or, feel free to enjoy it as is!
And there you have it! Delicious gluten free, nut free, egg free ice cream that you won’t be able to stop eating! Enjoy!
Strawberry Ice Cream
Ingredients
- 1.5 cups fresh strawberries hulled or you can use frozen
- ¾ cup whole milk
- ⅔ cup granulated sugar
- Pinch of salt
- 1.5 cups heavy cream
- 1.5 teaspoons pure vanilla extract
Instructions
- Place your strawberries into a food processor with the chopping blade and pulse until finely (or roughly...whichever you prefer) chopped. Yes, you can chop them without a food processor if you don’t have one; your ice cream might just be a little chunkier, which is fine!
- In a medium bowl, whisk together the milk, sugar and salt until the sugar has dissolved.
- With a spatula, stir in the heavy cream and vanilla. Stir in the strawberries and their juices and mix until well combined.
- Cover with plastic wrap and refrigerate for 1-2 hours at least. I like to refrigerate overnight.
- Turn the ice cream maker on (follow the manufacturer’s instructions...I use cuisinart). If using cuisinart, pour liquid into frozen freezer bowl and mix for about 15 minutes until thickened.
- Using a spatula, spoon ice cream into a freezer safe air tight container. Cover with the lid or if using a 9X5 loaf pan, cover with plastic wrap and then aluminum foil. Freeze for at least two hours before eating. Enjoy!
- NOTE: If using frozen strawberries, thaw them a little bit before attempting to chop.
Nutrition
This Strawberry Ice Cream recipe is Cuisinart's Fresh Strawberry Ice Cream recipe.
John
Simple, elegant and delightful!