Chef John's Strawberry Ice Cream Recipe -
Chef John's Strawberry Ice Cream Recipe
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Chef John’s Strawberry Ice Cream
Just in time for summer! See how to make quick, simple strawberry ice cream. See more
  • READY IN ABOUT 3 hrs

Chef John's Strawberry Ice Cream

Recipe by  

"Many people consider this type of strawberry ice cream recipe a 'hack' or a 'cheat' because we're skipping the more time-consuming and sometimes temperamental egg-custard step; but even if I didn't want to save time I'd still prefer this method. To be clear, I'm only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I'll take the classic French-style every time. But, for sweet, juicy strawberries, I'm not a big fan of the egginess you get with the traditional method."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins

    2 hrs 55 mins


  1. Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.
  2. Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
  3. Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.
  4. Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.
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Reviews More Reviews

Most Helpful Positive Review
Jun 14, 2014

Awesome! The fresh flavor of the strawberries shines brightly in this ice cream. Out of habit, I keep all the containers to be used in the freezer until I’m ready to fill, and the blender jar in the fridge to keep all the ingredients cold. I didn't bother with any food coloring. Definitely worth making!

Most Helpful Critical Review
Sep 07, 2014

I found the flavor to be a bit lacking. I made this as a treat for my husband who requested Strawberry Ice Cream as our flavor of the week and we both thought it was "just okay." It's missing something for sure. In my opinion, it wasn't sweet enough and didn't taste enough like the real deal. Perhaps adding strawberry extract will help or even adding more strawberries and sugar. If you are used to starting your home made ice cream with the egg custard, you may be disappointed a little with the taste of this one. This one needs tweaking a bit.


11 Ratings

Jun 14, 2014

This is quick, easy and good. I agree with Chef John that a simple base like this is the best for strawberry ice cream. If you want a pretty color this is the way to get it. But I think I will add part pureed berries next time and then some berry chunks after churning and before freezing. Steps 3 and 4 are a repeat basically and I omitted one of them. Also, I added some of the cream into the blender with my berries and sugar...because it wouldn't blend without it. I also cut up the berries before putting in blender.

Jun 17, 2014

This was fun! I've never made Strawberry Ice Cream before and this turned out wonderful. Used fresh strawberries and used food processor to puree. Glad I choose this recipe. Thank you.

Jan 14, 2015

AWESOME. The only thing I did different was I put aside about 1/4 of the strawberries mixed with sugar, and cut them into smaller pieces, then added them to the ice cream about 5 minutes before it was finished i(n my Cuisinart Ice Cream Maker). I won't do that next time though, because the chunks of stawberries froze like another reviewer stated. My fault, so from now on I will make this as written. Otherwise, very smooth, creamy and absolutely delicious even though I am not a big fan of strawberry ice cream. I usually make ice cream with a custard base, so this was a first for me. I am not disappointed. Hubby loved the creamy flavor and requested I make this more often. Thanks Chef John!

Jun 29, 2014

Superb. Smooth. Creamy. Divine. I can't stop sneaking bites.

Mar 21, 2015

This was my first try at an eggless ice cream, and all I can say is WOW ! Very creamy, not too sweet and a taste of summer in the middle of a long winter. I cannot wait to try this with the fresh berries from my garden. Hubby loved it and I am making it again today. hanks Chef John.

Mar 18, 2015

This recipe is pretty good except I agree with a previous reviewer that it could have used a little more sugar. When you make this ice cream be sure to evaluate the sweetness of the fruit you are using. Maybe my berries were not as sweet as they could have been. Before freezing I thought it could use more sweetness but held back thinking my judgement was off. When it was all finished/frozen I sampled the finished product... bummer, it still needed sugar. You are the best judge of what it will need.


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  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 40 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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