I've been experimenting with many ice-cream recipes for a forthcoming dinner party and I'm convinced this one is the winner.

I'm not a great fan of sickly sweet ice-cream, this recipe is more like a creamy sorbet. I think this is a nicer way to make an ice cream to suit everyones tastes. Squeezy chocolate sauce, honey or golden syrup can be drizzled over the ice-cream for those sweeter of tooth.

The maximum volume of my ice-cream maker Cuisinart Professional ice cream maker is 1.5 litres, which seems to fairly common. This recipe makes more than this, but any leftover ice cream can be popped into a Lock and Lock box and frozen immediately. Just remove it from the freezer an hour before you want to serve it.

Strawberry ice-cream
Servings:Servings: 18 - Makes more than 1.5 litres of ice cream
Calories per serving:94
Ready in:1 hour, 15 minutes
Prep. time:15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:Chef
First published:5th October 2014

Best recipe review

Love the lumps.


The whole bits of strawberry make this SO special.

Paul R Smith


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Remove the stems (peduncle) from the strawberries and trim and discard any white unripe parts.
  2. Add the strawberries and the remaining ingredients to a food processor with a metal blade and blend to your desired consistency.
  3. Pour unto your ice-cream maker and follow your manufacturer's instructions. For mine it's just needs to run for one hour.
  4. Pour any leftover mixture into a Lock and Lock style box and freeze.

Chef's notes

To my palate, this tastes like a creamy sorbet as it has a fresh lemony tang.

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