This no-churn strawberry ice cream made from fresh strawberries is fresh and creamy. A delicious snack when you've got warm weather.
A delicious and creamy recipe for strawberry ice cream. Always a winner recipe.
I have a few quirks, and one of them is that I find the seeds of strawberries really terrible. You can find them an hour later between your teeth and if I do not eat them fresh, I do not want it in my dishes.
I want seedless jam, I love seedless sauces and the same goes for ice cream. Therefore, I mash the strawberries and I then sieve the mash. 5 minutes of work, no pieces, and much tastier.
- When making ice cream, it is very important that you pre-cool the ingredients well before you start;
- In the recipe you need a fine sieve so that the seeds remain in the sieve and won't get in the ice;
- You don't own an ice cream machine? Of course, this delicious ice cream can also be made without an ice cream machine. Whip the cream until it becomes thick yogurt and mix the condensed milk and strawberry mash through. Pour into a refrigerator jar (with lid) and put in the freezer. Mix the ice cream with a fork every half hour until it is fully frozen. That way you get small ice crystal instead of large chunks;
- Put some extra strawberries and whipped cream to go with you're ice cream for a real elegant dessert.
- This ice can be stored for up to 3 months. Make the ice and store it in a sealed refrigerator jar in the freezer.
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no-churn Strawberry ice cream
Ingredients
250 mL cream
250 grams mascarpone
500 grams strawberries
240 grams sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- Puree the strawberries in a blender.
- Pour them through a fine sieve so there are no seeds in your juice.
- Whisk with the lemon juice and put for at least 1 hour in the refrigerator.
- Put all. the ingredients (including the sugar) in the refrigerator for at least 30 minutes for the best results.
Strawberry ice cream (no ice cream machine)
- Beat the cream with the sugar until it's yogurt thickness.
- With a spatula mix, the mascarpone and vanilla extract through the cream.
- Add the strawberry puree and whisk it through the cream.
- Put in a freezer box and let it freeze for at least 3 hours.
Strawberry ice cream (with ice cream machine).
- Mix the cream, mascarpone, vanilla extract, and strawberry puree.
- Pour in the ice cream machine and turn it on. Keep it on until the ice cream is frozen.
- If you don't eat the ice cream immediately, pour it in a freezer box and freeze.
Notes
- When making ice cream, it is very important that you pre-cool the ingredients well before you start;
- In the recipe, you need a fine sieve so that the seeds remain in the sieve and won't get in the ice.
- You don't own an ice cream machine? Of course, this delicious ice cream can also be made without an ice cream machine. Whip the cream until it becomes thick yogurt and mix the condensed milk and strawberry mash through. Pour into a refrigerator jar (with lid) and put in the freezer. Mix the ice cream with a fork every half hour until it is fully frozen. That way you get small ice crystals instead of large chunks.
- Put some extra strawberries and whipped cream to go with you're ice cream for a real elegant dessert.
TerssaC says
Ziet er lekker uit Andrea! IJsmaken staat ook nog steeds op mijn to-list. Dit recept staat op dat lijstje genoteerd! Thanx
TerssaC says
Ziet er lekker uit Andrea! IJsmaken staat ook nog steeds op mijn to do-list. Dit recept staat op dat lijstje genoteerd! Thanx
andrea says
Dank je wel Tessa. Het is echt heerlijk romig ijs en zeker een aanrader. Wij eten vaak zelfgemaakt ijs en de bak is daarna altijd helemaal leeg!