Strawberry Ice Cream
This Strawberry Ice Cream is creamy and sweet; the perfect refreshing berry dessert! Not only is it delicious, but the all natural color makes this a very lovely pink dessert. And although it is the perfect summertime recipe, it can be made with fresh or frozen strawberries, so no worries if it isn't berry season! Best yet, this strawberry recipe is gluten free, nut free, egg free and can be made vegan with a few tweaks.
Servings: 8 Servings
Calories: 330kcal
Ingredients
- 2 cups diced strawberries (If using frozen strawberries, you can use frozen sliced strawberries)
- 1 cup granulated sugar
- 1 pinch kosher salt
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1.5 cups heavy cream
Instructions
- Place the 2 cups strawberries, 1 cup granulated sugar and 1 pinch kosher salt together in a saucepan set over medium heat.
- Cook (stirring frequently and smashing the strawberries with the back of a spoon) for about 5 min until it begins to boil.Once boiling turn the heat to low and let it simmer for an additional 5 minutes, stirring frequently.Remove from heat and set aside to cool. About 20 minutes.
- Pour the 1 cup of milk into the cool pan with the cooked strawberries and use an immersion blender to blend.If you don't have an immersion blender, pour the milk and strawberries into a blender and blend.
- Stir the 2 cups heavy cream into the pink mixture with the 1 teaspoon pure vanilla extract..Place a mesh colander over a heat proof bowl and pour the mixture through the colander to strain it.Gently press down on the strawberry chunks with the back of a spoon to get all the liquid out. Make sure not to press down on the strawberries too hard or the seeds will push through into the ice cream.If you like, pour the mixture through the colander again to make sure there are zero chunks.Cover the purée with plastic wrap and refrigerate for at least 1-2 hours.
- Take the ice cream mixture out of the fridge and stir in case it separated a little.Turn on your ice cream maker. Freeze the ice cream according to the manufacturer's instructions.I have this cuisinart ice cream maker, if you have one too, pour the liquid into the frozen freezer bowl and mix for about 15-20 minutes until it has thickened.
- Pour ice cream into a 9x5 loaf pan or an airtight ice cream container and freeze until firm (about 2 hours). Enjoy!
Notes
Vegan: Use vegan sugar, dairy-free heavy whipping cream and vegan milk.
Storing: Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container. If using a loaf pan, cover the top with plastic wrap and then aluminum foil for up to 14 days.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 330kcal | Carbohydrates: 31g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 33mg | Potassium: 159mg | Fiber: 1g | Sugar: 30g | Vitamin A: 928IU | Vitamin C: 22mg | Calcium: 83mg | Iron: 0.2mg