Why You’ll Love No-Churn Strawberry Ice Cream Recipe
This recipe is simple, refreshing, and requires no special equipment. It delivers a luxurious ice cream texture using just a freezer and basic kitchen tools. The combination of fresh strawberry purée and creamy base creates a naturally fruity flavor that feels indulgent yet homemade. It’s also a great make-ahead dessert for warm days, gatherings, or whenever you want a sweet treat ready in your freezer.
Ingredients
200ml/7fl oz double cream
100g/3½oz natural yoghurt
400g/14oz strawberries, hulled
2 tbsp icing sugar
1 tbsp lemon juice
4 free-range eggs, 2 whole, 2 yolks
100g/3½oz granulated sugar
fine salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Whisk the double cream in a bowl until soft peaks form. Gently fold in the yoghurt and set aside.
- Blend the strawberries, icing sugar, and lemon juice until smooth to create a purée.
- In a heatproof bowl, mix the whole eggs, egg yolks, granulated sugar, and a pinch of salt. Place over a pan of gently simmering water, making sure the bowl does not touch the water. Stir constantly until the mixture reaches 70C/160F.
- Remove from heat and whisk with an electric mixer until the mixture becomes pale, thick, and tripled in volume.
- Reserve 100ml of the strawberry purée and set aside. Fold the remaining purée into the egg mixture.
- Gently fold one-third of the egg mixture into the whipped cream, then fold in the rest until fully combined. Pour into a lidded freezer-safe container.
- Swirl the reserved strawberry purée through the mixture for a ripple effect. Cover and freeze for at least 4–6 hours, or until firm.
- Before serving, let it sit at room temperature for 10–15 minutes to soften slightly.
Servings and timing
Servings: 6
Prep time: 25 minutes
Freeze time: 4–6 hours
Total time: 4 hours 25 minutes to 6 hours 25 minutes
Variations
You can swap strawberries for raspberries, mango, or mixed berries for different flavor profiles. For a lighter version, replace part of the double cream with more natural yoghurt. Add vanilla extract for extra depth or fold in chocolate chips for a richer dessert. You can also skip the egg step for a quicker, egg-free version, though the texture will be slightly less creamy.
Storage/Reheating
Store the ice cream in a sealed, freezer-safe container for up to 2 weeks. To serve, remove from the freezer and let it soften at room temperature for 10–15 minutes for easier scooping. Avoid repeated thawing and refreezing to maintain texture and flavor.
FAQs
Do I need an ice cream machine for this recipe?
No, this is a no-churn recipe that sets in the freezer without any special equipment.
Why do I need to heat the eggs?
Heating the eggs creates a safe, stable custard base and improves the final texture.
Can I skip the eggs?
Yes, but the ice cream will be less rich and creamy. You can replace them with extra whipped cream.
How do I get a strong strawberry flavor?
Use ripe strawberries and reduce excess water in the purée for a more concentrated taste.
Why is my ice cream icy?
This usually happens if the mixture wasn’t properly whipped or if too much water was in the fruit.
Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess liquid.
How long should I freeze it?
At least 4–6 hours, but overnight freezing gives the best firm texture.
How do I get a ripple effect?
Swirl the reserved strawberry purée gently through the mixture before freezing.
Can I add other mix-ins?
Yes, chocolate chips, crushed biscuits, or nuts can be folded in before freezing.
Why does it need to sit before serving?
It softens slightly after freezing, making it easier to scoop and improving texture.
No-Churn Strawberry Ice Cream
Creamy no-churn strawberry ice cream made with fresh strawberries, whipped cream, and a light egg custard base, swirled together for a rich and fruity frozen dessert.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Freeze
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 200ml double cream
- 100g natural yoghurt
- 400g strawberries, hulled
- 2 tbsp icing sugar
- 1 tbsp lemon juice
- 4 free-range eggs (2 whole, 2 yolks)
- 100g granulated sugar
- fine salt (pinch)
Instructions
- Whisk the double cream in a bowl until soft peaks form, then gently fold in the yoghurt and set aside.
- Blend the strawberries with icing sugar and lemon juice until smooth to form a purée. Set aside.
- In a heatproof bowl, whisk together whole eggs, egg yolks, granulated sugar, and a pinch of salt. Place over a pan of gently simmering water and stir constantly until thickened and pale.
- Remove from heat and use an electric whisk to beat until the mixture has tripled in volume and cooled slightly.
- Reserve about 100ml of strawberry purée, then fold the remaining purée into the egg mixture.
- Fold one third of the egg mixture into the whipped cream, then gently fold in the rest until combined. Pour into a freezer-safe container.
- Swirl the reserved strawberry purée through the mixture, cover, and freeze until firm.
- Before serving, let the ice cream stand at room temperature for 10–15 minutes to soften slightly.
Notes
- For best texture, use very ripe strawberries for maximum flavor.
- Fold mixtures gently to keep the ice cream light and airy.
- Store frozen for up to 2 weeks in an airtight container.
- If too firm after freezing, allow a few extra minutes at room temperature before scooping.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 60 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 165 mg
