Homemade Strawberry Ice Cream (no eggs)


There’s nothing like the taste of homemade ice cream. Yum!  Whether it’s served at the church ice cream social or as the finishing touch to your backyard family cookout, homemade ice cream is always pleasing and the perfect simple dessert.

Well, this strawberry ice cream is no exception. It is absolutely delicious- fresh strawberry taste, cold and creamy, sweet and tart- it’s the perfect welcome to summer!

My family gave it rave reviews, and most everyone went back for (at least) seconds.

And what a great way to use those strawberries you worked so hard to freeze and save after berry picking!


  • 1 quart (4 cups) heavy cream
  • 3 cups whole milk
  • 1 cup water
  • 1 1/2 cups sugar
  • 1/2 tsp fine sea salt
  • 1 Tbs. pure vanilla extract
  • 2 to 2 1/2 cups of pureed strawberries (I started with approximately 4 cups of whole strawberries. I used frozen strawberries- but fresh will be fine, too.)

Partially thaw the frozen strawberries. Add to a food processor and blend until mostly smooth. A few small chunks are fine. You want to end up with at least 2 cups of pureed berries, and up to 2 1/2 cups.


Combine all of the ingredients in a large bowl. Mix it together until well-combined.

Now pour the mixture into the ice cream maker’s canister.

Churn according to your ice cream maker’s instructions.
When the churning is completed, freeze in the freezer until completely frozen.
Before serving, allow it to sit out at room temperature for a few minutes, until it has just begun to soften.
This makes a large amount of ice cream. (I use a 4 quart ice cream maker)

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