Easy, Eggless Strawberry Ice Cream

Easy, Eggless Strawberry Ice Cream

ejw825 10

"Use your ice cream maker to create this rich and creamy strawberry ice cream. There are no eggs in this recipe."

Ingredients 1 h {{adjustedServings}} servings 354 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.
Tips & Tricks
Green Tea Mochi Ice Cream

See how to make green tea mochi-wrapped vanilla ice cream.

Ice Cream in a Bag

Yes, you and your kids can make ice cream in a bag. Shake, scoop, and eat!

Rate recipe

Your rating


Reviews 115

  1. 134 Ratings


Since I am from Wisconsin an egg-based custard, as we call it, is what I'm used to. This recipe is proof that ice cream can be rich and delicious even without eggs! I scaled the servings to six so it would fit in my Cuisinart ice cream maker, using a ratio of 2 cups heavy cream to 1 cup half and half, which is what suits my tastes. I cut the vanilla back a bit (1 tsp. for a six serving recipe) and didn't use the food coloring. I added an extra half cup of strawberries, pureeing the first 1-1/2 cups, then just mashing the extra half cup. I didn't want the chunks too big as I know they just become icy and hard. Between the recipe itself and the slight changes I made I found this just perfect--I'm glad I cut back on the vanilla, as I didn't want it to interfere with the simple flavors of strawberries and cream on their own. Also, using the ratio of heavy cream and half and half as I do ensures a rich and creamy ice cream with a smooth mouth feel. The amount of sugar the recipe calls for is just right. I added the salt as well, knowing it heightens flavors and makes it come to life, tho' this could easily be omitted. This is such a basic and easy recipe that it would work equally as well with other fruits, maybe only having to adjust the sugar depending on the sweetness of the fruit. Nothing's better than a cooked, frozen custard, but this quick and easy ice cream is a fine runner-up!


I HATE it when reviewers review a recipe and say it was great because they changed the original recipe; but after reading others' reviews on this ice cream, I made the following changes with outstanding results: I put in just a dash of salt and cut back on the vanilla to 1 tsp., but added 1 tsp. of strawberry extract and I pureed the strawberries just a little--the frozen chunks of strawberries were just a little too hard. This was a fantastic recipe to begin with, but I just "doctored" it up a bit!


This was a very easy, very tasty recipe but be very careful as this makes way more than many ice cream makers can handle. It overflowed initially when I went to pour it in then while it churned and got larger it overflowed again even though I took alot of it out. Great tasting ice cream though!!