Homemade Strawberry Ice Cream (no churn, no egg)
Learn how to make incredibly flavorful strawberry ice cream by hand. No churn, no egg, no refined-sugar. You'll be making this all the time!
Ingredients
For Cooking Strawberries
- 3 cups diced fresh strawberries (or about 2 ½ cups frozen then thawed)
- 1 teaspoon fresh squeezed lemon juice
- 1 teaspoon raw honey
For the Remainder of the Ice Cream
- 2 cups heavy whipping cream
- 1 cup full fat coconut milk
- 1 teaspoon vanilla extract
- 3 tablespoon raw honey
- pinch of sea salt
- 1-2 cups additional fresh strawberries, diced
Instructions
Cooking Strawberries
- Option 1: Cooking StovetopIn a medium-sized saucepan add diced strawberries, lemon juice, and raw honey. If you’re using previously frozen strawberries still chop them. If you want this toddler friendly add vanilla in at this time.Heat saucepan on low heat for about 20 minutes until soft. Option to mash strawberries. Remove from heat and chill on counter top, then transfer to the fridge until completely chilled. This should total 2 cups berries and juice.Option 2: Baking Strawberries in OvenPreheat oven to 375℉. In a deep, oven-safe baking dish (I use an 11 cup Pyrex dish) combine diced strawberries, lemon juice, and raw honey. If you want this toddler friendly add vanilla in at this time. Bake for 30 minutes on middle rack. Remove and cool, then transfer to the fridge until completely chilled.
Making the Remainder of the Ice Cream
- In a medium-sized bowl combine coconut milk, vanilla, honey, and pinch of salt. Set aside.
- In a deep mixing bowl, whisk the cold heavy cream until firm peaks form. A balloon whisk works best and this should take about 4 minutes. See my recipe for making homemade whipped cream.
- Add the chilled strawberries and coconut milk mixture into the whipped cream. Whisk all together. Fold in 1-2 cups diced fresh strawberries.
- Choose a freezer safe container with a lid. I prefer something wider and shallower like an 11 cup Pyrex versus something deeper like a loaf pan. It freezes faster that way and has a lid!
- Pour the ice cream mixture into the chosen container and freeze flat for about 7 hours.
Transferring Ice Cream to Smaller Containers
- You have the option to portion out the ice cream mixture into smaller containers before freezing. I like to scoop and transfer portions into 8oz-16 oz. canning jars. That way they’re pre-portioned and you can easily pull a jar at a time to thaw for about 30-45 minutes before enjoying!If you decide to portion the ice cream into smaller containers than you can likely cut down on the freezer time substantially!