Gluten Free Strawberry Ice Cream Recipe
A churned strawberry ice cream made with fresh, ripe strawberries, real cream, and a hint of lemon juice to brighten the flavours. It is naturally gluten free, exceptionally smooth, and completely free of artificial colours or preservatives.
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Servings: 1.5 litres
Ingredients
For the Strawberry Base:
- 3 cups fresh strawberries - (450g) hulled and sliced
- ¼ cup granulated sugar - (65g)
- 1 tbsp fresh lemon juice
For the Ice Cream Custard Base:
- 1 ½ cups heavy whipping cream - (375ml) 36% to 40% milk fat
- 1 cup whole milk - (250ml)
- ½ cup granulated sugar - (130g)
- 1 tsp pure vanilla extract
- pinch fine sea salt
Equipment
- 1 Ice cream maker with the bowl frozen for at least 24 hours prior
- 1 Saucepan Medium
- 1 Blender or food processor
- 1 Fine-mesh strainer optional, if you prefer a perfectly smooth texture without seeds
- 1 Mixing bowl Large
- 1 Whisk
- 1 Airtight freezer-safe container a loaf pan wrapped in plastic wrap also works well
Instructions
Prepare and Cook the Strawberries:
- 15 mins.
- In a medium saucepan, combine the sliced strawberries, 65g of sugar, and the lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally.3 cups fresh strawberries, 1/4 cup granulated sugar, 1 tbsp fresh lemon juice
- Let it cook for about 8 to 10 minutes until the berries are soft and have released their juices. Remove from heat and let cool slightly.
Puree the Fruit:
- 5 mins.
- Transfer the cooked strawberry mixture to a blender or food processor. Blend until completely smooth. If you prefer your ice cream without seeds, press the puree through a fine-mesh strainer into a clean bowl. Set aside to cool to room temperature.3 cups fresh strawberries, 1/4 cup granulated sugar, 1 tbsp fresh lemon juice
Mix the Dairy Base:
- 5 mins.
- In a large mixing bowl, whisk together the heavy whipping cream, whole milk, remaining 130g of granulated sugar, pure vanilla extract, and a pinch of salt until the sugar is fully dissolved.1 1/2 cups heavy whipping cream, 1 cup whole milk, 1/2 cup granulated sugar, 1 tsp pure vanilla extract, pinch fine sea salt
Combine and Chill:
- 4 hours minimum.
- Whisk the cooled strawberry puree into the dairy mixture until completely combined. Cover the bowl tightly and refrigerate for at least 4 hours, or preferably overnight. The base must be completely cold before it goes into the ice cream maker.
Churn the Ice Cream:
- 20-25 mins.
- Pour the chilled base into your frozen ice cream maker bowl and churn according to the manufacturer's instructions. It typically takes about 20 to 25 minutes to reach a soft-serve consistency.
Freeze to Firm Up:
- 4 hours.
- Transfer the soft ice cream into an airtight, freezer-safe container. Smooth the top with a spatula. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming on top. Freeze for at least 4 hours before serving.
Notes
The Dairy Matters: Do not substitute the whole milk or heavy cream with lower-fat alternatives like skim milk or half-and-half. The fat content is what prevents the ice cream from turning into a solid block of ice.
Storage: This homemade ice cream contains no artificial preservatives, so it will freeze firmer than store-bought varieties. Let it sit on the counter for 5 to 10 minutes before scooping to get the perfect texture.