Eggless Homemade Strawberry Ice Cream (Gluten-free)
Isn’t it fascinating that while National Ice Cream month is celebrated in July, January 15th is celebrated as the National Strawberry Ice Cream Day? This eggless, and gluten-free Homemade Strawberry Ice Cream recipe made with fresh strawberries and rich cream is the perfect way to celebrate National Strawberry Ice Cream Day!
Why is Homemade Strawberry Ice Cream Icy?
Follow these tips and your homemade strawberry ice cream will not become icy:
Moisture: If the strawberries are mixed directly as chunks or as a puree without cooking, the moisture from the fruit forms icy crystals when frozen. This recipe uses a strawberry compote where the excess moisture is evaporated through the process of cooking with sugar. This Homemade Strawberry Ice Cream is fresh and creamy for weeks!
Container: The ice cream should be transferred into an airtight container and frozen immediately after it is taken out of the ice cream machine.
Heavy Cream: This Eggless Ice Cream recipe uses a blend of Heavy Cream and Half and half to get a rich and smooth body. If you use milk with lower fat content, the ice cream will turn icy. Some store bought brands use Egg yolks as stabilizing agents, however, since this is an eggless recipe, the use of the right type of cream is essential for the creamy texture.
Why doesn't my homemade Ice Cream set Properly?
Before starting your Ice Cream machine, make sure all your ingredients are chilled.
- Base Ingredients: Both the base ingredients (Heavy Cream and Half and Half) should remain chilled and taken out right before adding them into the ice cream machine.
- Compote: The compote should be cooled down kept in the refrigerator for at least 30 minutes. In case you’re in a rush, transfer the compote to the freezer for 5-7 minutes and then for 15-20 mins in the refrigerator.
- Churning: Inadequate churning can also result in the ice cream not setting. For my ice cream model, the recommended churn time is 25-30 minutes.
- Freeze Time: I used the Cuisinart Ice cream maker with Freeze Bowl in this recipe. Check the freeze time requirements for your ice cream maker.
What's the difference between a strawberry Compote and Strawberry jam?
While both are a mixtures of fruit and sugar cooked over a stovetop, here are the key differences:
- Life: Jams have a much longer shelf life as compared to compote. Compotes can last in the refrigerator for about 2-3 weeks, whereas jams can last for a month or two.
- Consistency: Jams have a smoother and more uniform consistency than compote.
- Sugar: Jams have a higher sugar content than compotes.
Does Strawberry Ice Cream have Seeds in it?
Yes! Not only are the strawberry seeds rich in minerals, they add a beautiful texture to the strawberry ice cream. The presence of seeds gives the taste of using fresh strawberries in the ice cream else it would just taste like an ice cream made with a strawberry jam or syrup. However, if you’d rather not have seeds in your ice cream, you can remove them by sieving the compote.
How to make Eggless Strawberry Ice cream?
What ingredients do I need to Make Eggless Strawberry Ice Cream?
This recipe just uses 3 ingredients!
- Base Cream: This recipe uses a combination of Heavy Cream and Half and Half. The High fat content cream is essential for the rich, creamy base.
- Strawberries: Strawberry season runs from January through November. In this recipe, I used fresh, strawberries from Costco.
- Sugar: Granulated White sugar for making the Strawberry Compote.
Step by Step Process of Making Eggless Strawberry Ice Cream
Preparation:
- Ice Cream Machine: I used the Cuisinart 2 Quart Frozen Yogurt-Sorbet & Ice Cream Maker in this recipe. I froze the canister overnight (or at least 8-10 hours) before using the ice cream machine. Please refer to the instruction manual for your ice cream maker for setup instructions
How to Make Strawberry Compote?
- Thoroughly wash the strawberries in cold water 2-3 times and place them on a colander to drain excess water. (Pic#3)
- Transfer the hulled strawberries into a blender jar (Pic#4) and make a puree on medium-high speed. (Pic#5)
- Transfer 2 cups of puree onto a pan and add 1 cup of granulated white sugar.
- Cook on medium heat for 5 mins (Pic#6) and then on low heat for 10 minutes continuously stirring to ensure it doesn’t stick to the bottom of the pan.
- Transfer into a bowl, let it cool for 15 minutes (Pic#7) and then put in the refrigerator for about 30-45 minutes.
- Cream Base: Make the Cream base by combining 3 cups of chilled heavy whipping cream and 1 cup of chilled half-and-half in a large bowl (Pic#8). Add about 1.5 cups of the chilled compote and whip gently (Pic#9). If you prefer a stronger flavor add a little bit more compote. Take care not to over-mix. Over mixing runs the risk of deflating the cream base. Place the cream base in the refrigerator while the ice cream make is set up.
- Storage Container: It is important to avoid temperature variance to prevent the ice cream from absorbing moisture. Chill an airtight container in the freezer to transfer the ice cream as soon it is taken out of the maker.
- Set up the ice cream maker:
- Refer to the Raspberry Ice cream recipe for ice cream maker setup instructions. If you’re using a different make/model, please refer to the set up instructions for your ice cream maker. (Pic#10)
Churning: Take out the cream base from the refrigerator and pour it into the canister from the top. (Pic#11)
- Set a timer for 25 mins to measure the churning time.
- As the ice cream churns, it sticks to the walls of the freeze bowl. Periodically remove ice cream sticking to the walls with the help of a spoon taking care not to scrap too hard. (Pic#12)
- Repeat this process every 5-6 minutes. This increase the pot’s ability to firm up the ice cream. (Pic#13
- Taste the ice cream and adjust sweetness level to your liking.
Storage and Serving:
- After 25 mins, check the consistency and if you prefer a firmer texture, give it an extra 5 mins of churn.
- The ice cream does not firm up completely in the ice cream maker. After the ice cream has churned for 30 minutes (25 initial minutes + 5 minutes extra), turn off the machine and quickly transfer the ice cream (within 3-4 mins) to the previously-frozen storage box. Put the storage box in the freezer immediately. (Pic #14) Let it freeze for at least 4 hours.
- When serving, take the ice cream out in the open for less than 5-7 mins and put it back in the freezer after you are done to avoid moisture build up. This way the ice cream remains smooth and creamy for at least 1- 1.5 months. (Pic#15)
- Serve this delightful treat with a dash of your strawberry compote and some fresh strawberries to celebrate National Strawberry Ice Cream Day in full Spirit!
Here are a few more eggless, gluten-free ice cream recipes below. Please share your pictures and let me know how it turned out:
Best Homemade Raspberry Ice Cream | Gluten-free, Egg Free
If you're craving a fruity, rich, and creamy ice cream, do try this gluten-free, egg-free Homemade Raspberry ice cream. It uses simple ingredients easily found in stores and in our pantries. I've used frozen raspberries in the recipe, you can also make it with fresh raspberries.
Check out this recipe
Coffee and Roasted Almond Ice Cream Recipe - No Eggs + Gluten-Free
This gluten-free, coffee and toasted almond ice cream recipe uses no eggs. The magic of just 5 at-home ingredients is a true winner!
Check out this recipe
EGGLESS HOMEMADE STRAWBERRY ICE CREAM (GLUTEN-FREE)
This eggless, and gluten-free Homemade Strawberry Ice Cream recipe made with fresh strawberries and rich cream is the perfect way to celebrate National Strawberry Ice Cream Day in January as the Strawberry season kicks off!
Check out this recipe
KESAR PISTA ICE CREAM (SAFFRON & PISTACHIOS)| GLUTEN-FREE, EGGLESS!
Kesar Pista ice cream, this classic creamy indulgence never goes out of style! This gluten-free, eggless, delightful homemade treat uses just 4 ingredients, captures the essence of saffron and pistachios and needs only 10 minutes of prep!
Check out this recipe
DELICIOUS CHOCOLATE ICE CREAM (GLUTEN-FREE) | EGGLESS
There's never a wrong time to enjoy Chocolate ice cream! No wonder it is the #2 ice cream flavor. This recipe unlocks the secret to making rich, decadently smooth and dense Gluten-free chocolate ice cream, eggless and without condensed milk! The use of less processed cacao powder makes this recipe a healthier choice.
Check out this recipe
GLUTEN-FREE & EGGLESS MANGO ICE CREAM (EASY & CREAMY!)
Get summer ready with this easy, 3 ingredient Mango Ice Cream recipe to make refreshing, gluten-free, and eggless Mango Ice Cream at home! No artificial flavors or colors nor any chemical stabilizers are used in this recipe. Pure Kesar Mango and cream to indulge in natural flavors!
Check out this recipe
EGGLESS HOMEMADE STRAWBERRY ICE CREAM (GLUTEN-FREE)
This eggless, and gluten-free Homemade Strawberry Ice Cream recipe made with fresh strawberries and rich cream is the perfect way to celebrate National Strawberry Ice Cream Day in January as the Strawberry season kicks off!
Equipment
- 1 Ice Cream Maker I used the Cuisinart Ice Cream maker
- 1 Blender
Ingredients
Cream Base
- 3 cups Heavy Cream
- 1 cup Half and half
Strawberry Compote
- 2¼ cups Fresh Strawberries
- 1¼ cup White Granulated Sugar
Instructions
Preparation
- Freeze Ice Cream Bowl: I used the Cuisinart 2 Quart Frozen Yogurt-Sorbet & Ice Cream Maker in this recipe. I froze the canister overnight (or at least 8-10 hours) before using the ice cream machine. Please refer to the instruction manual for your ice cream maker for setup instructions.
- Prep Strawberries: Remove the leaves and then de-stem the strawberries by taking a knife through the center minimizing waste as shown below (Pic#1). Continue removing the leaves and stems from all the strawberries (Pic#2). Thoroughly wash the strawberries in cold water 2-3 times and place them on a colander to drain excess water (Pic#3). Transfer the de-stemmed strawberries into a blender jar (Pic#4) and make a puree on medium-high speed. (Pic#5)
- Strawberry compote: Transfer 2 cups of puree onto a pan and add 1¼ cups of granulated white sugar. Cook on medium heat for 5 mins (Pic#6) and then on low heat for 10 minutes continuously stirring to ensure it doesn't stick to the bottom of the pan. Transfer into a bowl, let it cool for 15 minutes and then put in the refrigerator for about 30-45 minutes.
- Cream Base: Make the Cream base by combining 3 cups of chilled heavy whipping cream and 1 cup of chilled half-and-half in a large bowl. Add about 1.5 cups of the chilled compote and whip gently (Pic#9). Take care not to over-mix. Over mixing runs the risk of deflating the cream base. Place the cream base in the refrigerator while the ice cream maker is set up.
- Storage Container: It is important to avoid temperature variance to prevent the ice cream from absorbing moisture. Chill an airtight container in the freezer to transfer the ice cream as soon it is taken out of the maker.
- Set up the ice cream maker: Refer to the Raspberry Ice cream recipe for ice cream maker setup instructions. If you're using a different make/model, please follow the set up instructions for your ice cream maker.
Churning:
- Take out the cream base from the refrigerator and pour it into the rotating canister from the top.
- Set a timer for 25 mins to measure the churning time. As the ice cream churns, it sticks to the walls of the freeze bowl. Periodically remove ice cream sticking to the walls with the help of a spoon taking care not to scrap too hard. Repeat this process every 5-6 minutes. This increase the pot’s ability to firm up the ice cream.
- Taste the ice cream and adjust the sweetness level to your liking.
Storage and Serving:
- After 25 mins, check the consistency and if you prefer a firmer texture, give it an extra 5 mins of churn.
- The ice cream does not firm up completely in the ice cream maker. After the ice cream has churned for 30 minutes (25 initial minutes + 5 minutes extra), turn off the machine and quickly transfer the ice cream (within 3-4 mins) to the previously-frozen storage box. Put the storage box in the freezer immediately. Let it freeze for at least 4 hours.
- When serving, take the ice cream out in the open for less than 5-7 mins and put it back in the freezer after you are done to avoid moisture build up. This way the ice cream remains smooth and creamy for at least a month.
- Serve this delightful treat with a dash of your strawberry compote and some fresh strawberries to celebrate National Strawberry Ice Cream Day in full Spirit!