Eggless Strawberry Ice cream Recipe
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This eggless, gelatin-free strawberry ice cream is full-fat, uses just a handful of pantry ingredients, and easily adapts to other fruits too.
After a strawberry jam recipe in the previous post, it was time for another recipe using these yummy strawberries. Making your own eggless strawberry ice cream with fresh, ripe fruit at home is easy — you know exactly what goes into it, and following this method also gives real control over portion sizes.
This eggless strawberry ice cream is full-fat and made without gelatin too, using very few ingredients — most of which are already sitting in the store cupboard or fridge. It’s easy to adapt to other berries or fruits as well.
Table of Contents
Why Eggless and Gelatin-Free?
Being strict vegetarians here, ice cream away from home rarely happens — reading labels and ingredient lists constantly tends to narrow the choices down to almost nothing. Homemade wins out for the quality of organic ingredients that go in, on top of skipping eggs and gelatin altogether.
Making It Full-Fat
This recipe has been adapted over time to use full-fat double cream and fresh fruit purée. There are many ways to make ice cream these days, and a simple, inexpensive electric ice cream maker makes it easy at home — the one used here is a Philips machine that’s been going strong for 17 years. Before that, the ice cream had to be stirred by hand every hour until it froze. Now it’s ready in about 30 minutes with very little effort, very few ingredients, and a texture that comes out just right.
Why Portion Sizes Matter
Everything in moderation is the guiding rule here. Even a tasty, homemade treat like this one gets kept to sensible portion sizes — a typical batch makes around 1 liter, divided into smaller portions that defrost easily and get eaten quickly. Rather than finishing the full churn cycle, the ice cream comes out of the machine a little early and goes straight into popsicle molds, at about 60ml per portion — just enough to satisfy a craving without going overboard.
Since ice cream is rich in fat and sugar, sticking to small portions and treating it as an occasional indulgence works better than repeatedly defrosting and refreezing a larger tub. Investing in good-quality, leak-proof popsicle molds years ago made portion control much easier to stick to whenever a craving hits.
How to Make Eggless Strawberry Ice Cream?
Ingredients List
- 300g strawberries, stalks removed
- 100g powdered sugar
- 180ml full-fat double cream
- 150g full-fat yogurt
- 1 tbsp lemon juice
Cooking Instructions
Purée the Strawberries:
Purée the strawberries together with the lemon juice and sugar.
Strain:
Pass the purée through a sieve, reserving a small portion of the seeds to mix back in later.
Whip the Cream:
Whip the double cream to soft peaks.
Combine:
Fold the yogurt and the strawberry purée into the whipped cream.
Churn:
Pour into an ice cream maker and churn until you reach the desired consistency.
Portion or Serve:
For popsicle-sized portions, take the mixture out while still semi-liquid, fill into molds, and freeze immediately. Otherwise, finish the full churn in the machine and serve right away.
Serving Suggestions
How this ice cream gets served really comes down to portion size. Try it:
As popsicles: portioned into molds at about 60ml each, ideal for a single serving.
Fresh from the machine: served immediately for the best texture.
As an occasional treat: kept to sensible portions rather than a regular indulgence.
Tips for Eggless Strawberry Ice Cream
Substituting sugar: refined sugar can be swapped out, though the taste isn’t guaranteed to be the same — a 50/50 mix of caster sugar and unrefined sugar has worked well here.
Agave syrup works too: it has a fairly neutral taste if you’d rather use it.
Keep perspective on sugar: sugar is sugar — better to enjoy it occasionally than to be overly strict about it all the time.
Adapting This Recipe to Other Fruit
This method isn’t limited to strawberries — the same base works well with other berries or ripe fruit, simply by swapping the purée. It’s a good way to make the most of whatever fruit is in season.
Knowing What Goes In
Making ice cream at home means knowing exactly what’s gone into it — no hidden gelatin, no eggs, and no need to comb through an ingredient label hoping something will actually be suitable.
Watch the Video
Recipe Card
Eggless Strawberry Ice Cream Recipe
- Total Time: 70
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A full-fat, eggless, gelatin-free strawberry ice cream made with just a handful of ingredients — easy to portion into popsicles too.
Ingredients
- 300g strawberries, washed, stalks removed
- 100g powdered sugar
- 180ml full-fat double cream
- 150g full-fat yogurt
- 1 tablespoon lemon juice
Instructions
-
Purée the Strawberries:
Purée the strawberries together with the lemon juice and sugar.
-
Strain:
Pass the purée through a sieve, reserving a small portion of the seeds to mix back in later.
-
Whip the Cream:
Whip the double cream to soft peaks.
-
Combine:
Fold the yogurt and the strawberry purée into the whipped cream.
-
Churn:
Pour into an ice cream maker and churn until you reach the desired consistency.
-
Portion or Serve:
For popsicle-sized portions, take the mixture out while still semi-liquid, fill into molds, and freeze immediately. Otherwise, finish the full churn in the machine and serve right away.
Notes
For popsicle-sized portions, take the mixture out of the ice cream maker while still semi-liquid and freeze in molds. Refined sugar can be swapped for a 50/50 mix of caster and unrefined sugar, or agave syrup.
- Prep Time: 40
- Cook Time: 30
- Category: Desserts
Nutrition
- Serving Size: 12
- Calories: 250
- Fat: 16
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