Eggless Strawberry Mint Ice cream Recipe from Scratch

Though the weather is not hot to taste ice cream my daughter keep on insisting me for strawberry ice cream after seeing fresh strawberries at home. So I asked my H to buy whipping cream on the way from office and made Eggless Strawberry Mint Ice cream on the same day. You can make simple yet tasty ice cream without ice cream maker or electric blender to whip the cream :-). Today I added few fresh Mints

to get good flavor, if you don’t like fresh mint flavor use extract or skip it. If you wish do add few chopped strawberries in it, but I prefer blending it well & filter the seeds for kids.

There is more tips for cleaning, storing strawberries fresh for longer days and how to handle bruised berries, how to freeze puree so and so details HERE in this post. I am just sharing cleaning steps here below.

If you try these EGGLESS STRAWBERRY MINT ICE CREAM, please don't forget to rate and comment your feedback at the bottom of the post. Also if you have any questions do feel free to leave a comment for the same. I will try to answer it ASAP. Make sure to follow me on Instagram for day to day menu ideas , instant recipes, healthy bakes and garden tips! Follow me on YouTube for clear video tutorials especially on baking recipes with Recipe Cards or Pinterest for healthy snack ideas and Facebook for recipe updates!

How to Wash Strawberries

• Picture 1 shows picking up fresh strawberries from my garden.
• Take as much you need in a glass bowl filled with normal water.
• Add Salt or Baking soda or Vinegar or Veggie Wash according to the availability.
• Stir them well and leave it as it is for 8-10 minutes.
• For cleaning do use normal temperature water, it should not be warm or hot or too cold.

• Strawberries will soak up the water so don’t soak them for a long time.
• While cleaning soak just 8-10 minutes depends on its freshness and rinse couple of times.
• Wash in running cold water one to three berries at a time.
• When you see any damaged berries do discard immediately before soaking other berries.
• Do soak any bruised berries in ice bath for 20 minutes, this way it looks good and fresh (refer video) and good to use.
• Hull the berries like shown in Picture 3.
• Once done, drain excess water then take the hulled berries in batches to the food processor (Pic 4) to blend.

Variation for Fresh Strawberries

Do you frozen strawberries, frozen strawberry puree, canned strawberries or store bought Strawberry crush as a alternative for fresh strawberries. If using canned food do reduce the sugar accordingly. Use 1/2 Cup Strawberry puree for 1.5 cups of cream.

What to do if using Low fat Fresh Cream?

You can use low fat cream ie percentage of fat less than 35 for this recipe. after you chill the cream, just scoop out the top creamy content and discard the whey resting at the bottom of the pack.

You need ice bath while whipping the low fat cream for that do place the cream placed bowl over ice cubes placed bowl and whip the cream.

Also I reduced 1/2 cup whole milk to 1/3 cup for high fat percentage cream in the below ingredient list. For low fat cream do reduce the milk to 1/4 cup or use evaporated milk for the same.

Also when the milk is hot once reduced to 1/4 cup do add 1 Tbsp corn flour or corn starch, mix without lumps and I will be sharing some low fat cream based ice cream recipes with step by step pictures soon. so do save this post for later reference.

Also please note while whipping low fat cream in some brands you may see soft peaks and in some it may not. You no need to worry if it’s not thickening much add strawberry puree , cover the lid and keep in freezer.

Do mix it twice after every 4 hours or thaw a bit and whip again store in freezer to get good ice cream texture. After 8hrs or overnight serve chilled.

Eggless Strawberry Mint Ice Cream Ingredients

Strawberries – 10-12 Numbers (Large)
Mint Leaves – 10-12 Numbers
Heavy Whipping Cream – 1 and 1/2 Cup (REFER ABOVE IF USING LOW FAT CREAM)
Whole Milk – 1/2 Cup
Sugar – 1/4 (to 1/2 Cup as per your need)
Salt – 1/8th tsp (Pinch)
Mint or Vanilla Extract – 1/2 tsp
Optional Red Food Color – A drop

Eggless Strawberry Mint Ice Cream Preparation

• Chill a glass bowl and whisk for at least 5 minutes in freezer or 30 minutes in refrigerator (Pic 5).
• Boil milk when it foams do reduce the flame and simmer (Pic 1) for 5-10 mins or till it thickens to 1/3 cup.
• When it is warm, add raw sugar/regular sugar if using (Pic 3) with mint leaves if using (Pic 2, refer notes section) and a pinch of Salt (Pic 4) then keep aside.

• Meanwhile wash and hull the strawberries (Pic 1) , I do have complete video tutorial for cleaning and storing it, do check it out for more details.
• Blend strawberries without adding any water (use any blender/extractor step by step Pic 4 above and Pic 9 below, keep aside).
• Now take the chilled bowl and hand whisk out of refrigerator (Pic 5).
• Do add cold whipping cream to the bowl.
• Now start whipping the cream (Pic 7), there is complete very detailed video for whipping cream do check it out HERE.
• Whip the cream until you see traces of cream getting thick (Pic 8) or soft peaks.
• You no need to whip cream to stiff peaks, just when cream gets thicken that’s it.
• Watch the video at minutes, that stage is fine.
• Now filter the milk mint mixture (Pic 10) over blended strawberry puree.
• You can blend mint as it is with strawberries for strong mint flavor.

• If using powdered sugar add right now to the cream along with Strawberry Puree mixture (Pic 11) and vanilla extract.
• Whisk it again for few more mins, till all blends well (Pic 12).
• If using low fat cream, it looks like shown in Pic 13 & 14.
• Now cover the bowl with cling wrap and freeze it for 4-6 hours to set or overnight.
• After its well set (Pic 15 below), serve with Chopped berries/Chocolate Syrup (Pic 16)/Chocolate bits/Rolled Ice cream wafers.

Video Tutorial

• I attempted chocolate accents/strands using melting chocolates (Pic 6) and served along with it.

Here is heart in heart cake pops i used the same melting chocolates in the recipe…

Notes

1. If using low fat cream or reduced fat milk do add 1 tbsp custard powder or corn starch to the milk and thicken it before whipping it with cream.
2. If you are looking for egg based Strawberry Custard Ice Cream then HERE is the video recipe 🙂
3. For whipping heavy cream using hand whisk please watch my  video here (May take 15-18 minutes approx).
4. A quick YouTube video using Electric beater .
5. If using Mint Extract or Essence increase to 1 tsp and skip mint in that case.

Printable Recipe

Related Recipe Links

• CASSATA ICE CREAM
• HOW TO CLEAN & STORE STRAWBERRY
• STRAWBERRY CHOCOLATE MOUSSE
• STRAWBERRY CUSTARD ICE CREAM
• LOW FAT STRAWBERRY CHEESE CAKE