Easy Eggless Strawberry Ice Cream
When summer arrives and strawberries are in abundance, what better way to enjoy their sweet flavor than in a refreshing bowl of homemade ice cream? This easy eggless strawberry ice cream recipe is the perfect way to showcase fresh strawberries while satisfying your sweet tooth. With just a few simple ingredients and a little bit of patience, you can create a delicious frozen treat that everyone will love. Here’s how to make it:
Ingredients:
- 2 cups fresh strawberries, hulled and chopped
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Strawberries: Begin by preparing the fresh strawberries. Wash them thoroughly, remove the stems, and chop them into small pieces. Place the chopped strawberries in a bowl and sprinkle them with 1/4 cup of the granulated sugar. Stir gently to coat the strawberries in sugar, then cover the bowl and let the strawberries macerate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
- Make the Ice Cream Base: In a separate mixing bowl, combine the heavy cream, whole milk, remaining 3/4 cup of granulated sugar, and vanilla extract. Stir until the sugar is completely dissolved and the mixture is smooth and well combined.
- Blend the Strawberries: After the strawberries have macerated, transfer them to a blender or food processor. Blend until the strawberries are pureed and smooth, with no large chunks remaining.
- Combine Ingredients: Pour the strawberry puree into the bowl with the ice cream base. Stir gently to combine, ensuring that the strawberry flavor is evenly distributed throughout the mixture.
- Chill the Mixture: Cover the bowl with plastic wrap or a lid and refrigerate the ice cream mixture for at least 2 hours, or until thoroughly chilled. Chilling the mixture will help it freeze more quickly and evenly when it’s time to churn.
- Churn the Ice Cream: Once the mixture is chilled, transfer it to an ice cream maker and churn according to the manufacturer’s instructions. Churn until the ice cream reaches a soft-serve consistency, typically about 20 to 25 minutes.
- Freeze the Ice Cream: Transfer the churned ice cream to a freezer-safe container. Cover tightly with a lid or plastic wrap and freeze for at least 4 hours, or until firm.
- Serve and Enjoy: When you’re ready to enjoy your homemade strawberry ice cream, remove it from the freezer and let it sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and serve immediately, garnished with fresh strawberries if desired.
Tips for Success:
- For the best flavor, use fresh, ripe strawberries at the peak of their season. If fresh strawberries are not available, you can use frozen strawberries instead. Simply thaw them before pureeing.
- If you prefer a smoother texture, you can strain the strawberry puree through a fine-mesh sieve before adding it to the ice cream base. This will remove any seeds or pulp, resulting in a smoother finished product.
- Feel free to customize this recipe with additional mix-ins or flavorings. Consider adding chopped nuts, chocolate chips, or a swirl of strawberry jam for added texture and flavor.
- Store any leftover ice cream in the freezer in an airtight container for up to two weeks. Be sure to let it temper at room temperature for a few minutes before scooping for the best texture.
With its creamy texture and vibrant strawberry flavor, this easy eggless strawberry ice cream is sure to become a summertime favorite. Whether enjoyed on its own or as a topping for your favorite desserts, this homemade treat is the perfect way to beat the heat and indulge in the flavors of the season. Give it a try and see for yourself just how delicious homemade ice cream can be!
