Who doesn’t love the classic charm of a strawberries and cream ice cream recipe? Whether you’re craving a nostalgic summer treat or experimenting with a homemade strawberry ice cream without condensed milk, this recipe brings together rich, creamy textures and the bright, natural sweetness of fresh strawberries.
Have you ever wondered if you can make delicious strawberry ice cream without an ice cream maker or without eggs? You’re not alone—and the good news is, you absolutely can. This versatile recipe works beautifully with or without an ice cream maker, so no fancy equipment is needed to enjoy something extraordinary.
Inspired by an old-fashioned strawberry ice cream recipe, this version is all about keeping things simple, fresh, and incredibly satisfying. Whether you’re making it for a weekend dessert or a special gathering, it’s a foolproof way to enjoy a timeless favorite with a creamy twist.
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Key Benefits of Making Strawberries and Cream Ice Cream at Home
There’s something undeniably satisfying about making your own strawberries and cream ice cream recipe from scratch. Beyond the fresh flavor and creamy texture, crafting this treat in your own kitchen gives you complete control over the ingredients, sweetness, and consistency — no artificial flavors, just simple, real goodness.
Why You’ll Love This Recipe
Whether you’re a seasoned home cook or trying out your first homemade strawberry ice cream without condensed milk, this recipe is designed to be approachable, flexible, and rewarding. Here’s why it stands out:
- No Ice Cream Maker Needed (Unless You Want One!)
Don’t have a machine? No problem. This recipe offers a version that walks you through making strawberry ice cream without an ice cream maker, using just a hand mixer or a blender. - Customizable for Your Preferences
Prefer a lighter version? Choose the egg-free, no-churn method. Craving richness? Try the old fashioned strawberries and cream ice cream recipe with a custard base. - Naturally Sweet and Bursting with Flavor
Fresh strawberries provide a juicy, slightly tart contrast to the cream, resulting in a well-balanced dessert — far superior to most store-bought options. - Perfect for Any Occasion
Whether it’s a summer gathering, a family movie night, or just a personal treat, this recipe fits the mood. It’s a simple yet indulgent dessert everyone can enjoy.
Healthier, Homemade, and Honest
By making your own strawberry ice cream recipe with or without condensed milk, you skip the preservatives and control exactly what goes in. It’s an easy way to enjoy a strawberries and cream ice cream recipe no eggs, with options for dairy-free or lower-sugar versions too.
A Nostalgic Favorite, Reimagined
This recipe nods to the old fashioned strawberry ice cream recipe you may remember from childhood — with a modern, more convenient twist. It’s about enjoying timeless flavor without complicated steps.
Crafting your own ice cream may seem like a project, but once you taste that first spoonful of creamy, berry-packed goodness, you’ll see why it’s worth every minute. Ready to get started? Let’s take a look at what you’ll need.
Ingredients for the Perfect Strawberries and Cream Ice Cream
Let’s talk ingredients — the heart of any great recipe. This strawberries and cream ice cream recipe keeps things simple and flexible, using just a handful of pantry staples and fresh produce. Whether you’re making a strawberry ice cream recipe with condensed milk, going egg-free, or using an ice cream maker, the beauty of this recipe lies in its adaptability.
Basic Ingredients (No Ice Cream Maker, No Eggs)
This version is ideal if you’re making a strawberry ice cream recipe without an ice cream maker or prefer a lighter, no-cook option.
- 2 cups fresh strawberries, hulled and chopped
- 1 cup heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar (adjust to taste)
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice (enhances strawberry flavor)
- Pinch of salt
Tip: Let the strawberries macerate in sugar for 10–15 minutes. This draws out their juices and intensifies the flavor.
Optional Add-Ins and Variations
Want to tailor this recipe to your preferences or try something closer to an old fashioned strawberry ice cream recipe? Here are a few ways to switch it up:
- For a richer, custard-style version:
Add 3 egg yolks and cook the base into a light custard before churning (for an old fashioned strawberries and cream ice cream recipe). - Using condensed milk:
Replace sugar and milk with 1 can (14 oz) sweetened condensed milk for a smooth, sweet finish — great for a strawberry ice cream recipe with condensed milk. - Dairy-free alternative:
Substitute coconut milk or oat milk for a lighter, plant-based version. - Chunky or smooth texture:
Blend strawberries completely for a silky texture, or fold in diced berries after mixing for juicy bites in every scoop.
Special Tools (If Using an Ice Cream Maker)
If you’re making a strawberries and cream ice cream recipe with an ice cream maker, here’s what you’ll need:
- Ice cream maker (pre-freeze the bowl if needed)
- Blender or food processor
- Mixing bowls
- Fine mesh strainer (optional, for smoother texture)
With these ingredients and simple prep options, you’re just a few steps away from homemade ice cream that tastes like summer in a scoop. Up next: let’s walk through the process, one easy step at a time.
Instructions: How to Make Strawberries and Cream Ice Cream
Now that your ingredients are ready, it’s time to bring this creamy, berry-filled dream to life. Whether you’re making this strawberries and cream ice cream recipe without an ice cream maker or using one for a more traditional churn, the steps are simple and approachable. Let’s walk through it together.
Step-by-Step: No-Churn Method (No Ice Cream Maker Needed)
This version is perfect if you want a quick, fuss-free dessert — no fancy equipment required.
- Prep the Strawberries
- In a bowl, combine the chopped strawberries with half the sugar and lemon juice.
- Let them sit (macerate) for 15–20 minutes until they become juicy.
- Use a blender or food processor to purée the mixture, or mash with a fork for a chunkier texture.
- Mix the Base
- In a separate bowl, whisk together the heavy cream, milk, remaining sugar, vanilla extract, and a pinch of salt until smooth.
- Combine and Chill
- Gently fold the strawberry mixture into the cream base until fully combined.
- Pour the mixture into a freezer-safe container and cover tightly.
- Freeze
- Freeze for at least 4–6 hours, or overnight for best results.
- For a smoother texture, stir the mixture every 1–2 hours during the first few hours of freezing.
Tip: If you’re making a strawberry ice cream recipe without condensed milk, this no-churn method gives you creamy results without needing a custard base.
Step-by-Step: With Ice Cream Maker
Prefer the traditional churned texture? This method is ideal for making an old fashioned strawberries and cream ice cream recipe or when using a custard-style base.
- Prepare the Strawberries
- As above, macerate and purée the berries. Set aside.
- Make the Custard Base (Optional)
- For an egg-based version, whisk 3 egg yolks with sugar over low heat.
- Slowly add warm milk, stirring constantly until slightly thickened.
- Cool the mixture completely before proceeding.
- Combine Ingredients
- In a large bowl, mix the cream, cooled custard (or plain milk for no-egg), vanilla, and strawberry purée.
- Churn the Ice Cream
- Pour the mixture into your pre-chilled ice cream maker.
- Churn according to manufacturer instructions (usually 20–30 minutes) until it reaches soft-serve consistency.
- Freeze to Set
- Transfer to a container and freeze for 2–4 hours until firm enough to scoop.
Bonus: This method works beautifully for a strawberry ice cream recipe with condensed milk — just skip the custard and blend it into the cream before churning.
Both methods deliver a creamy, fruity result with that signature strawberries-and-cream flavor. In the next section, I’ll share some insider tips and creative twists to take your ice cream to the next level.
Pro Tips and Variations for the Best Results
Making the perfect strawberries and cream ice cream recipe isn’t just about following instructions — it’s also about those small, thoughtful tweaks that take your dessert from good to unforgettable. Whether you’re working with or without an ice cream maker, these tips and variations will help you get the most out of every scoop.
Expert Tips for Creamier Texture and Flavor
- Use ripe, in-season strawberries
The natural sweetness and aroma of fresh, ripe berries will shine through without needing extra sugar or flavoring. - Don’t skip the lemon juice
It may seem like a small addition, but a splash of lemon brightens the strawberries and enhances their flavor in a noticeable way. - Chill your base before freezing
Whether using an ice cream maker or not, make sure your mixture is fully chilled before freezing — this helps improve texture and reduces ice crystals. - Layer in texture
Want more than just smooth ice cream? Reserve a few chopped strawberries to fold in after blending or churning for juicy fruit bites throughout. - Sweeten to taste
Depending on your strawberries’ natural sweetness, feel free to adjust the sugar slightly. Always taste your base before freezing.
Creative Variations to Try
- Old Fashioned Strawberry Ice Cream Recipe
Add a cooked egg custard base for a richer, more decadent flavor that mimics vintage ice cream parlor-style desserts. - Strawberry Ice Cream Recipe with Condensed Milk
Swap out the granulated sugar and milk for sweetened condensed milk. It creates a silky, no-churn texture with added richness. - Strawberries and Cream Ice Cream Recipe No Eggs
Prefer an egg-free version? Simply skip the custard base. This version is faster to make and still ultra creamy when frozen properly. - Strawberry Swirl or Jam Ripple
For added flair, swirl in homemade or store-bought strawberry jam just before freezing. It creates beautiful ribbons of concentrated fruit flavor. - Boozy Twist
A tablespoon of vodka or fruit liqueur helps keep the ice cream scoopable and enhances flavor — just don’t go overboard. - Dairy-Free Option
Use full-fat coconut milk in place of cream and milk. The subtle coconut flavor pairs beautifully with strawberries for a tropical twist.
These tips and variations are here to make the recipe your own — whether you’re after a nostalgic old fashioned strawberries and cream ice cream recipe or experimenting with a homemade strawberry ice cream without condensed milk. In the next section, we’ll cover some delicious ways to serve and enjoy your creation.
Serving Suggestions for Strawberries and Cream Ice Cream
You’ve made your creamy, dreamy strawberries and cream ice cream—now it’s time to enjoy it in all the best ways. Whether you’re scooping it for a casual weeknight treat or dressing it up for a special occasion, these serving ideas will help you make the most of every bite. Each option enhances the sweet, fruity richness of this classic dessert, whether you’re enjoying an old fashioned strawberry ice cream recipe or a strawberry ice cream recipe without an ice cream maker.
Simple and Classic Ways to Serve
- Fresh from the freezer
Let the ice cream sit at room temperature for 5–10 minutes before scooping. This makes it easier to serve and brings out the full creamy texture and flavor. - Waffle cones or bowls
Scoop into a crunchy waffle cone or edible bowl for that nostalgic ice cream parlor feel — perfect for both kids and adults. - Topped with fresh fruit
Add extra sliced strawberries, raspberries, or blueberries on top for a refreshing and colorful finish. - Drizzle of sauce
A swirl of strawberry jam, chocolate syrup, or even balsamic glaze can add a gourmet twist to your scoop. - A sprinkle of texture
Crushed shortbread cookies, chopped nuts, or granola add crunch and contrast, turning a simple bowl into something special.
Creative Pairings and Presentation Ideas
- Strawberry shortcake à la mode
Serve a scoop on warm, fluffy biscuits or sponge cake for a twist on a beloved dessert. - Ice cream sandwiches
Layer between two soft sugar cookies or vanilla wafers for a fun and portable treat. - Layered in a parfait
Alternate scoops with whipped cream, berries, and crushed graham crackers in a glass for a beautiful and indulgent layered dessert. - Blended into a milkshake
Use two scoops, a splash of milk, and a handful of fresh strawberries to whip up a quick and creamy milkshake. - As a pie topping
A generous scoop on top of a slice of warm fruit pie — like peach or apple — takes comfort food to a whole new level.
No matter how you serve it, this strawberries and cream ice cream recipe is versatile enough to fit any mood, meal, or gathering. Coming up next: we’ll wrap up with a few final thoughts and some frequently asked questions to help you get the best results every time.
Conclusion: Why You’ll Love This Strawberries and Cream Ice Cream Recipe
There’s something timeless and heartwarming about a scoop of homemade strawberries and cream ice cream. Whether you’re making it with the help of an ice cream maker or going for a strawberry ice cream recipe without condensed milk, this dessert delivers the perfect blend of creamy richness and fresh berry flavor every time.
What sets this recipe apart is its flexibility and simplicity. From an old fashioned strawberries and cream ice cream recipe made with a custard base to an egg-free, no-churn version, you have plenty of options to suit your preferences, ingredients on hand, and equipment. No matter how you approach it, you’ll end up with something special — a dessert that feels nostalgic, yet refreshing.
Here’s why this recipe earns a permanent place in your summer rotation:
- It’s easy to make, with or without an ice cream maker
- Fresh strawberries add bold, natural flavor
- Every variation delivers creamy, scoopable results
- It’s customizable with endless toppings and mix-ins
- Perfect for serving at gatherings or indulging solo
Whether you’re trying your hand at a strawberry ice cream recipe with condensed milk, experimenting with dairy-free options, or recreating a childhood favorite, this guide gives you everything you need to succeed. So grab your berries, gather your ingredients, and treat yourself to a sweet, homemade scoop — you’ve earned it.
Up next, let’s tackle a few common questions to help make your ice cream journey even smoother.
FAQs: Your Questions About Strawberries and Cream Ice Cream Answered
Before you grab that scoop, let’s clear up a few common questions home cooks often have when making strawberries and cream ice cream. These tips will help ensure your dessert turns out smooth, flavorful, and exactly how you like it—whether you’re using an ice cream maker or going for a strawberry ice cream recipe without condensed milk.
How do I prevent ice crystals in homemade ice cream?
Ice crystals form when the mixture isn’t fully chilled or stirred during freezing. To avoid them:
- Chill your base thoroughly before freezing or churning.
- If not using an ice cream maker, stir the mixture every hour for the first 3 hours of freezing.
- Consider adding a small amount of corn syrup or alcohol to soften the texture naturally.
Can I make this recipe with frozen strawberries?
Yes! Frozen strawberries work well in this recipe—just thaw and drain them first. Then, mash or purée as you would with fresh berries. This is a great option when berries aren’t in season.
Is this strawberries and cream ice cream recipe egg-free?
It can be! If you’re making the strawberries and cream ice cream recipe no eggs version, simply skip the custard step. You’ll still get a creamy texture from the heavy cream and milk.
Can I use plant-based ingredients to make it dairy-free?
Absolutely. Swap the heavy cream and milk for full-fat coconut milk or oat cream. Keep in mind that the flavor and consistency will vary slightly, but it’s still delicious.
How long does homemade ice cream last in the freezer?
For best texture and taste, enjoy your ice cream within 2–3 weeks. Store it in an airtight, freezer-safe container to prevent freezer burn and maintain freshness.
What’s the difference between this and old fashioned strawberry ice cream?
Traditional old fashioned strawberry ice cream recipes often use a custard base made with eggs for a richer texture. This recipe gives you both options: a quicker egg-free version and a nostalgic, custard-style one if you’re craving that classic creamery taste.
If you’re trying a strawberry ice cream recipe with an ice cream maker or skipping equipment altogether, these FAQs should guide you toward the best results. Still have questions? Drop them in the comments — I’m here to help you make your homemade ice cream a sweet success.
Strawberries and Cream Ice Cream
Ingredients
Ice Cream Base
- 1 ½ cups heavy cream
- 1 cup whole milk
- 1 vanilla bean scraped
- ¾ tsp vanilla extract
- 1 pinch salt
- 3 large egg yolks
- ¾ cup granulated sugar
- 2 cups fresh strawberries hulled and pureed
- 2 tbsp granulated sugar
Instructions
- Combine pureed strawberries and 2 tbsp of sugar in a bowl. Place in the refrigerator until needed.
- Slice the vanilla bean in half and scrape into a medium saucepan. Add vanilla extract, heavy cream, milk, salt, and sugar. Turn the heat to medium and bring the mixture to a very low simmer (just before it starts to boil and forms bubbles around the edge).
- In a medium-sized mixing bowl, whisk the egg yolks. While constantly whisking, slowly pour the heated milk mixture into the egg yolks. Continue pouring while whisking. Return the contents to the pan and cook until the mixture becomes thick and coats the back of a rubber spatula (it should also reach 170°F / 77°C).
- Remove immediately and pour through a mesh sieve into a large, clean mixing bowl. Place the bowl over an ice bath to cool, then place it in the refrigerator to chill thoroughly (approximately 25–30 minutes).
- Pour the mixture into the ice cream maker according to the manufacturer’s instructions. Churn strawberry ice cream for approximately 25–30 minutes.
- When the ice cream has thickened, remove half of it from the machine and place it in a freezer-safe container. Pour in the strawberries and continue to run the machine until the strawberries are blended. Pour into the vanilla portion and swirl with a skewer or butter knife. Freeze for 4–6 hours before serving.