Strawberry Ice Cream


No-Churn Ice Cream

Published by St. Martins Griffin

This image courtesy of Teri Lyn Fisher

This basic recipe also works wonderfully when made with raspberries, blackberries, peaches, nectarines, plums, apricots, or cherries.


MARMALADE: Use the same recipe with your favorite sweet or bitter orange marmalade. Use orange zest and juice in place of the lemon, and pump up the orange flavor with a drop of orange oil, orange flower water, or Grand Marnier.

STRAWBERRY-BALSAMIC, This classic pair is probably overdone, but there is a reason. Add 2 tablespoons of extra-thick or reduced regular balsamic vinegar to the strawberry mixture before the cream is folded in. (Boil 1 cup of regular balsamic vinegar until it is thick and reduced by half; measure your 2 tablespoons from here, and save the rest to drizzle over good French bread or grilled fish.) For added interest, stir in ¼ cup of goat cheese.

STRAWBERRY-SOUR CREAM, Strawberries dipped in sour cream and rolled in brown sugar were a favorite childhood treat. To re-create this, replace the milk with an equal amount of sour cream, and serve it with a sprinkle of brown sugar, or a drizzle of caramel sauce.

STRAWBERRY-CHEESECAKE, Add 4 ounces of cream cheese to the strawberry mixture before the cream is folded in. To complete the effect, serve with a sprinkle of crushed graham cracker crumbs, and a dollop of crème fraîche or sour cream.


Strawberries used to be a special thing, until airplanes made it possible to have them anywhere at any time. This fact has, for me, taken the bloom off the rose. There is really nothing interesting about your typical strawberry. But, when I can find fresh, local, seasonal strawberries, or better yet, fraises de bois, then I am all-in.

Strawberry ice cream is a hard thing to do well. The problem is that it is either too fresh, or too fake. The folding in of fresh berries, which are comprised mainly of sweet juicy water, inevitably results in strawberry-shaped ice chunks. The addition of a simple puree of berries adds mostly water, too. But the use of extracts is always obviously artificial. The answer? Cook out the water from the berries first. Mischief managed.



Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegetarian

Taste and Texturecreamy, fruity, sweet

Type of Dishdessert, ice cream


  • 3 cups sliced ripe strawberries
  • ¼ cup water
  • Finely grated zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • One 13-ounce can sweetened condensed milk
  • 1 cup milk
  • 1 vanilla bean, split
  • 1 cup strawberry jam (store bought or homemade)
  • Pinch of salt
  • 2 cups heavy cream



  2. Combine the berries, water, zest, and juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries release their liquid. Continue cooking until the berries break down, the liquid evaporates, and the mixture becomes jammy. Remove from the heat and cool completely.

  3. In a large bowl, combine the sweetened condensed milk, milk, vanilla bean, strawberry jam, and salt.

  4. In a separate bowl, whip the heavy cream until it reaches soft peak. Fold in the strawberry mixture, and transfer to a shallow freezable container.

  5. Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream mixture, and place in the freezer for 6 hours.

  6. Scoop and serve with fresh berries, crème fraîche, toasted almonds, chocolate sauce, or a drizzle of reduced balsamic vinegar.


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