No-Churn Strawberry Ice Cream 

This no-churn strawberry ice cream is easy and quick to prepare, and you don't need an ice cream maker. It's fresh and creamy, and you'll only need six ingredients.

Yes, this is such an easy strawberry ice cream recipe. This ice cream has a beautiful pink color, looks elegant, creamy texture, and is silky and sweet. I know you'll going to love your own homemade ice cream when eating on a hot summer day, so let's start!

Refreshing Delight: Homemade No-Churn Strawberry Ice Cream!

Are you looking for the best strawberry ice cream recipe, but don't want to buy one of those expensive ice cream makers? Don't look further because this will be your go-to recipe, with basic ingredients and the ice cream base without raw eggs.

Purée the strawberries and sieve the seeds out. That last step is optional, but you'll be grateful if you're like me and hate it when you've got seeds between your teeth.

Beat the cream to become thick and airy, and add the other ingredients. Some mascarpone to make this ice cream silky and rich, a hint of vanilla, sugar, and freshly prepared strawberry sauce. Pour everything into the freezer box, and you're done.

This recipe makes preparing and enjoying a bowl of fresh strawberry ice cream easy. I'll bet you love it (just like I did).

What do you need for a Homemade Strawberry Ice Cream Recipe No Machine?

You require the following simple ingredients to prepare this No-Churn Strawberry Ice Cream. You can find the correct amounts in the recipe card at the bottom of the blog:

• Strawberries: Use fresh strawberries; they give the fresh strawberry flavor, which makes this ice cream so delicious. Look for beautiful red strawberries with fresh green leaves. The strawberries should be firm and smell sweet. Wash them and remove the crown (in this order. If you first remove the crown, the strawberry will absorb the washing water and become watery)
• Lemon juice: For a slice of citrus freshness and to keep the beautiful color of the strawberries.
• Sugar: Sweetens the ice cream. Little fact: when you eat something cold, something tastes less sweet. That means making the ice cream sweeter at room temperature than it will taste when frozen.
• Cream: Use heavy cream which you can whip. Because you have to beat this, that's important. Make sure it is cold; then it stiffens better.
• Mascarpone: My secret ingredient that makes this ice cream super creamy and easy to scoop. If you only use cream, you can get ice crystals that get very hard. The Mascarpone keeps it smoother.
• Vanilla Extract: For a hint of vanilla flavor. If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).

How to prepare Easy Fresh Strawberry Ice Cream (without Raw Eggs) (No Churn)

You can find a printable recipe for a delicious strawberry ice cream with a step-by-step description at the bottom of this blog.

1. Puree the strawberries in a food processor or with an immersion blender. Put a sieve on top of a bowl and pour the strawberries into the sieve. You catch the seedless purée in the bowl. Whisk the lemon juice into the purée. Put in the fridge until use.
2. Beat the cream with sugar on high speed with a hand mixer in a large bowl until it's got a yogurt thickness (you don't need stiff peaks). Add vanilla and mascarpone and mix until blended on low speed.
3. Pour the strawberry mixture into the cream mixture and mix on low speed until blended.
4. Pour into a freezer-safe container and freeze the airtight container for at least three hours. 

Serve with fresh strawberries and some whipped cream. Garnish with fresh mint leaves. Or scoop a few balls into an ice cream cone.