Homemade Strawberry Ice Cream (Creamy & Egg White–Based)

This Homemade Strawberry Ice Cream is fruity, creamy, and refreshingly sweet—made with real strawberries, milk, cream, and whipped egg whites for an ultra-smooth texture. It’s the perfect frozen treat to cool down on warm days or impress guests at a summer gathering. Unlike store-bought varieties, this version is free of artificial colors and packed with natural berry flavor.

What Is Strawberry Ice Cream?

Strawberry ice cream is a classic frozen dessert featuring puréed strawberries as the star ingredient. This version blends them with a gently cooked base of milk, sugar, and whipped egg whites for a creamy finish without relying on custard-style yolks. The result is a soft, scoopable texture with bold berry flavor—especially when made at home using seasonal fruit. It’s a go-to treat for both kids and adults alike.

Why Everyone Will Love This Recipe

• Made with fresh strawberries for real, vibrant fruit flavor.
• Creamy yet light thanks to whipped egg whites and heavy cream.
• No artificial additives—just simple, whole ingredients.
• Perfect for summer and family-friendly.
• Customizable: Add chocolate chips, crushed meringue, or swirl in strawberry jam.

Pro Tips for the Best Strawberry Ice Cream

1. Use ripe, sweet strawberries for the best natural flavor.
2. Strain the purée to remove seeds and achieve a silky texture.
3. Pasteurize gently: Heat the egg white mixture to 181°F to ensure food safety without scrambling.
4. Cool completely before churning to avoid ice crystals.
5. Use an ice cream maker for the creamiest result—or freeze and stir manually every hour if needed.

Frequently Asked Questions

Can I Make This Without an Ice Cream Maker?

Yes! Pour the mixture into a shallow dish, freeze, and stir every 30–60 minutes for the first 3 hours to break up ice crystals. It won’t be quite as smooth, but still delicious.

Are Raw Egg Whites Safe to Eat?

In this recipe, the egg whites are gently heated to 181°F (83°C), which pasteurizes them—making the dessert safe to consume.

Can I Use Frozen Strawberries?

Fresh strawberries are ideal for maximum flavor and texture, but you can use thawed frozen berries if fresh ones aren’t available. Just make sure to drain excess liquid before puréeing.

How Sweet Is This Ice Cream?

It’s moderately sweet, but you can adjust the sugar to taste based on the ripeness of your berries.

What If I Want a Vegan Version?

You can substitute the milk with almond or oat milk, and use coconut cream in place of heavy cream. Omit the egg whites or use aquafaba for a vegan-friendly whip.

How To Freeze

This recipe is designed to be frozen after churning. If you're freezing the base to churn later, store in a sealed container and thaw slightly before churning. If churning manually, stir frequently while freezing to avoid large ice crystals.

How to Store

Transfer the churned ice cream to an airtight container. Smooth the top, press a piece of parchment or wax paper directly on the surface, and close the lid. Store in the freezer for up to 2 weeks. Allow to sit at room temperature for 5–10 minutes before scooping.

How to Make Strawberry Ice Cream

Prepare the strawberries: Wash and hull the strawberries. Blend until smooth, then strain through a fine sieve to remove seeds. Set aside.

Whisk the base: In a bowl, whisk together egg whites and heavy cream until just combined.

Heat milk mixture: In a saucepan, warm the milk and sugar over low heat until the sugar is fully dissolved.

Pasteurize: Slowly whisk the egg white mixture into the milk. Continue cooking over low heat, stirring constantly, until the mixture reaches 83°C (181°F).

Cool and combine: Remove from heat and let cool to room temperature. Stir in the strawberry purée once cooled.

Churn: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Freeze or serve: Serve immediately for soft-serve texture, or freeze in a container for firmer scoops.