There’s something undeniably nostalgic about strawberry ice cream — that sweet, fruity aroma, the smooth pink scoop melting over a cone, and the first cold bite that tastes like summer. When I started making my own ice cream at home, this four-ingredient version became my go-to. It’s fast, egg-free, and unbelievably creamy.
The best part? You don’t need any fancy equipment or ice cream maker. Just a blender, a few simple ingredients, and a little patience while it freezes.
Why You’ll Love This Strawberry Ice Cream
This isn’t just another strawberry dessert — it’s a creamy, naturally sweetened treat that’s both quick and satisfying. Here’s why you’ll want to keep this one in your freezer:
- Only 4 ingredients and zero preservatives
- Made with real frozen strawberries — no artificial flavoring
- No eggs or custard base — just blend and freeze
- Perfect for kids and adults alike
- Easily customizable with your favorite mix-ins
Ingredients
- 100 g granulated sugar – Adds sweetness and helps keep the ice cream scoopable
- 300 g frozen strawberries – The star of the show; use good-quality berries for best flavor
- 300 g very cold heavy cream (35% fat) – Gives the ice cream that luscious, creamy texture
- 1 teaspoon sugar or honey (optional) – Just a touch to balance tartness if needed
Step-by-Step Instructions
Step 1: Pulverize the Sugar
Place the sugar in a high-speed blender or food processor. Blend for 20 seconds on high until finely powdered. This helps it dissolve quickly into the cream.
Step 2: Add Frozen Strawberries
Add the frozen strawberries and blend for 30 seconds, gradually increasing the speed from low to high. The result should be a bright pink, fruity purée.
Step 3: Incorporate Cream and Sweetener
Pour in the cold heavy cream and the optional teaspoon of sugar or honey. Blend again for 1 minute at medium speed, or until smooth and creamy.
Step 4: Freeze
Transfer the mixture into a silicone mold or freezer-safe container. Smooth the surface and cover. Freeze for at least 4 hours or until solid.
Step 5: Serve and Enjoy
Unmold or scoop into bowls. Let sit for a few minutes at room temperature if it’s too firm, then serve and enjoy!
Tips & Variations
- Add a squeeze of lemon juice to brighten the strawberry flavor
- Fold in chocolate chips or crushed cookies before freezing for texture
- Use a mix of frozen berries (like raspberries or blueberries) for a berry medley twist
- Swap cream for coconut cream for a dairy-free version
Storage Suggestions
Store the ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, let it sit out for 5–10 minutes before scooping.
Final Thoughts
This no-egg, no-churn strawberry ice cream is proof that homemade desserts can be effortless and elegant at the same time. It’s perfect for spontaneous summer cravings or impressing guests with minimal effort.
Simple, fruity, and refreshingly creamy — just the way ice cream should be.