Dessert/ European/ Recipes/ Super Simple

Easy No Churn Strawberry Ice Cream Recipe

23/11/2020

An easy homemade strawberry ice cream recipe, FULL of flavour with just 5 mins prep. No churn, egg free creme fraiche ice cream – only 4 ingredients – and you won’t need an ice cream maker! 

A bright pink scoop of strawberry ice cream in a white bowl with mint and fresh strawberries.

Why We Love This

Homemade strawberry ice cream is so much better than store-bought. It’s richer, creamier, and literally bursting with real, fresh strawberry flavour. 

The luscious pink colour is completely natural too – no food colouring or artificial flavours here! Just fresh real ingredients blended into the best tasting ice cream you could ever ask for. Yum!

This egg free ice cream is super easy to make – no churning and no whipping required. Pop all the ingredients into your blender, give it a blitz, and it’s ready to go into the freezer.

Using an ice cream scoop to scoop strawberry ice cream out of the dish.

What is Creme Fraiche Ice Cream? 

This smooth homemade ice cream is made with creme fraiche, sugar, vanilla essence, and fresh strawberries – and that’s it!

It’s much simpler than traditional homemade ice cream, which is made from a custard base of eggs tempered in sweetened cream, which is whipped and then churned as it freezes. 

Now, you will need to give it a quick whisk or two while the ice cream is setting, but that’s all, and you can avoid this if you really want to by using an ice cream maker. Totally not required, but if you have one and feel like being extra lazy, go right ahead!

Where We Learned This

This mouthwatering recipe came into our lives during a picnic one summer’s day in France.

Our couch surfing hosts took us on a day trip to their friend’s farm deep in the countryside, where we sat on 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. 

Out came a little bowl of strawberry ice cream for each of us. One bite and we knew we HAD to learn the recipe.

After much pleading and trading a recipe or two of our own, we learned the secret ingredient that makes this homemade ice cream taste so much better than any other ice cream we’ve tried. Creme fraiche!

What You’ll Need

  • Creme Fraiche – This is a type of soured cream with a naturally thick and creamy texture perfect for homemade ice cream. If you can’t get your hands on creme fraiche, you can substitute with sour cream, or even better, make homemade creme fraiche with cream and buttermilk. 
  • Strawberries – For the best flavour and colour, use the freshest, ripest strawberries you can find. Look for brightly coloured strawberries with no white flesh. You can use frozen strawberries if fresh ones are out of season – if you do, make sure to use a reputable brand. Defrost and pat dry first, then continue with the recipe below. 
  • Sugar – We use caster sugar (also known as superfine sugar) which is much finer than regular sugar. You can use normal white sugar if you prefer.
Pouring ice cream into a freezer dish.

Wandercook’s Tips

  • Make it Chunky – You can decide if you want the strawberries to be chunky or smooth. Keep an eye on them as you’re blending and stop when you’re satisfied. Or don’t blend them at all – instead, add diced or mashed strawberries after the blending the creme fraiche base.
  • Use Baking Paper – Line your pan or dish with baking paper so the ice cream won’t stick. It also makes it much easier to get it out of the tray.
  • For Soft Serve Texture – Serve after only 4 hours of freezing time for a much softer texture. 
  • After 8 Hours Freezing – For perfectly scoopable ice cream, try popping it into the fridge for around 15 minutes before serving.

FAQs

What is creme fraiche?

Creme fraiche is similar to sour cream in texture. However, sour cream has lactic acid added to make it thicker and give it that sour flavour. In France it was traditionally made from unpasteurised cream that naturally contained the right bacteria to thicken it. Creme fraiche is thicker, richer and less tangy than sour cream, and can be more expensive than sour cream.

Can I use low fat creme fraiche?

We don’t recommend it. That’s because we need a high fat content for creamy ice cream that won’t turn icy in the freezer.

Variations

  • Strawberries – Swap strawberries for blueberries, blackberries or a mix of all three. You could also try using strawberry puree instead of fresh strawberries. 
  • Other Flavour Ideas 
    • Pure vanilla – use essence or vanilla bean paste
    • Chocolate – use 100% cocoa powder or high quality chocolate 
    • Salted caramel
    • Lemon curd
    • Honey and elderflower 
    • Tropical fruits like peach, mango, banana or fig.
  • Amp Up the Flavour – Try adding a dash of salt
  • Garnish – Serve with strawberries and fresh mint.
An ice cream scooper sitting on top of the ice cream, with a scoop of ice cream ready to serve.

For more strawberry goodness, try these next:

★ Did you make this recipe? Please leave a star rating below!

Close up shot of a scoop of ice cream in a small white ramekin.

Easy No Churn Strawberry Ice Cream Recipe

An easy homemade strawberry ice cream recipe, FULL of flavour with just 5 mins prep. No churn, egg free creme fraiche ice cream – only 4 ingredients – and you won’t need an ice cream maker! 
Prep Time: 5 minutes
Freezing Time: 8 hours
Total Time: 8 hours 5 minutes
Course: Dessert
Cuisine: French
Servings: 1 tub of ice cream
Calories: 2294kcal
Author: Wandercooks
Cost: $10

Equipment

Ingredients

  • 400 g strawberries hulled
  • 200 g caster sugar aka superfine sugar
  • 400 g creme fraiche sub with sour cream
  • 1 tsp vanilla essence

Instructions

  • Pop the strawberries and caster sugar into a 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, add in the creme fraiche and vanilla essence. Give it a few quick pulses until the ingredients are nicely mixed.
  • Pour into a freezer proof dish such as a bread pan or ice cream tub. Cover with plastic wrap and pop into the freezer for 1 hour. Once the ice cream has started to set around the edges, remove from the freezer and whisk thoroughly to break up any ice crystals. Then cover and pop back into the freezer. After an hour, repeat the whisking process once more, then allow your strawberry ice cream to freeze until solid (around 6 more hours or overnight).
  • For perfectly scoopable ice cream, pop it in the fridge for 15 minutes before serving.

Recipe Notes

  • Creme Fraiche – This is a type of soured cream with a naturally thick and creamy texture perfect for homemade ice cream. If you can’t get your hands on creme fraiche, you can substitute with sour cream, or even better, make homemade creme fraiche with cream and buttermilk. We don’t recommend using low fat creme fraiche, because we need a high fat content for creamy ice cream that won’t turn icy in the freezer.
  • Strawberries – For the best flavour and colour, use the freshest, ripest strawberries you can find. Look for brightly coloured strawberries with no white flesh. You can use frozen strawberries if fresh ones are out of season – if you do, make sure to use a reputable brand. Defrost and pat dry first, then continue with the recipe below.
  • Sugar – We use caster sugar (also known as superfine sugar) which is much finer than regular sugar. You can use normal white sugar if you prefer.
  • Make it Chunky – You can decide if you want the strawberries to be chunky or smooth. Keep an eye on them as you’re blending and stop when you’re satisfied. Or don’t blend them at all – instead, add diced or mashed strawberries after the blending the creme fraiche base.
  • Use Baking Paper – Line your pan or dish with baking paper so the ice cream won’t stick. It also makes it much easier to get it out of the tray.
  • For Soft Serve Texture – Serve after only 4 hours of freezing time for a much softer texture. 
  • After 8 Hours Freezing – For perfectly scoopable ice cream, try popping it into the fridge for around 15 minutes before serving.
  • Variations:
    • Strawberries – Swap strawberries for blueberries, blackberries or a mix of all three. You could also try using strawberry puree instead of fresh strawberries. 
    • Other Flavour Ideas 
      • Pure vanilla – use essence or vanilla bean paste
        • Chocolate – use 100% cocoa powder or high quality chocolate 
        • Salted caramel
        • Lemon curd
        • Honey and elderflower 
        • Tropical fruits like peach, mango, banana or fig.
    • Amp Up the Flavour – Try adding a dash of salt
    • Garnish – Serve with strawberries and fresh mint.

Nutrition

Calories: 2294kcal | Carbohydrates: 242g | Protein: 11g | Fat: 149g | Saturated Fat: 92g | Cholesterol: 548mg | Sodium: 158mg | Potassium: 912mg | Fiber: 8g | Sugar: 220g | Vitamin A: 5880IU | Vitamin C: 238mg | Calcium: 324mg | Iron: 2mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Easy No Churn Strawberry Ice Cream Recipe

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