This Strawberry Ice Cream Recipe with Creme Fraiche was inspired by a trip to the French countryside. Featuring a blend of juicy fresh strawberries, creme fraiche and sugar, there’s no nasty artificial flavours here, just fresh real ingredients blended into the best tasting ice cream you could ever ask for. Yum!
Ice cream has been a special treat in our family for as long as I can remember. Nowadays there are more fancy ice cream flavours than you can poke a popstick at, but what I remember best is the nightly dessert battleground that played out over the humble tub of Neapolitan.
Who would get their hands on the last scoop of strawberry ice cream? Or would the chocolate or vanilla get scooped up first?
Should I top with chocolate topping, sprinkles, fresh fruit or just eat it up au naturel?
Do I carefully blend every last bit with my spoon til my ice cream more resembles a thickshake, or jump right in and eat it before anyone else can..?
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When my brothers and I (Laura) were growing up there was nothing better than heading over to grandma’s house – we knew there’d be ice cream in the freezer and gran on standby with her big ice cream scooper (affectionately known as the Scooper Dooper).
But despite ice cream being a nightly occurrence growing up, it wasn’t something we’d ever really made from scratch.
Since then Sarah and I have experimented a few times with dairy-free ice cream recipes (the old banana and avocado “nice cream” with peppermint essence wasn’t too bad!) but they didn’t have that creamy-factor we loved about ice cream made with dairy. Or they froze so rock solid you’d have to leave them out of the freezer for half a day just to be able to eat any.
But then we discovered this Strawberry Ice Cream recipe! It ticks all the boxes for creamy, lusciously smooth ice cream and is pretty much guaranteed not to last long in the freezer. (Because you’ll be licking that container clean in no time flat!)
This mouthwatering recipe for Strawberry Ice Cream came into our lives on a summer’s day in France, sitting a picnic blanket under the shade of ancient oak trees. After nibbling our way through platters of cheese and cured meats, dessert was just the thing to finish the meal.
Strawberry Ice Cream Recipe with Creme Fraiche
So what exactly is creme fraiche? Well, the biggest difference is that sour cream has lactic acid added to make it thicker and give it that sour flavour. Creme fraiche has no lactic acid, and in France was traditionally made from unpasteurised cream that naturally contained the right bacteria to thicken it.
Flavour-wise, creme fraiche is thicker, richer and less tangy than sour cream, but it’s often pricier too. The good news is if you can’t get your hands on creme fraiche, or don’t want to pay a premium for it, you can substitute with sour cream, or even better, make your own creme fraiche with cream and buttermilk.
Have you made homemade ice cream before? Do you churn by hand or with an ice cream maker? What’s your preference?
- 400 g fresh strawberries, hulled
- 200 g caster sugar
- 400 g creme fraiche
- 1 tsp vanilla extract
- Pop your strawberries and sugar into your blender or food processor and pulse. You can decide if you want the strawberries to be chunky or smooth, so keep an eye on them and stop your blender when you're satisfied.
- Next, pour in your creme fraiche and vanilla extract and give it a short pulse until the mixture is nicely combined.
- Pour your ice cream mixture into a freezer proof dish and pop into the freezer for 1 to 2 hours or until the mixture starts to set around the edges. Remove from the freezer and mix thoroughly with a whisk to break up any ice crystals, then cover and pop back into the freezer. Repeat the whisking process one more, before allowing your lovely ice cream to freeze until solid.
- It's a good idea to pop your strawberry ice cream into the fridge around 15 minutes before serving for perfectly scoopable ice cream!
When your pup waits patiently hoping for a stray drop of ice cream or two!