Gluten-Free Strawberry Ice Cream
By the Gluten Free Recipes team ·
This creamy, homemade gluten-free strawberry ice cream, bursting with fresh berry flavor and a delightful smooth texture. It's a refreshing treat perfect for any occasion.
At a glance: This medium desserts recipe yields 4 servings in about 55 minutes (20 min prep, 35 min cook). It uses 6 ingredients — including fresh strawberries, heavy cream, whole milk — and walks through 4 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Strawberry Ice Cream: When preparing this desserts recipe, while this recipe is inherently free from gluten-containing ingredients, always ensure that all packaged ingredients, such as vanilla extract, are certified gluten-free to prevent cross-contamination. Be mindful of shared utensils and surfaces if preparing in a kitchen that also handles gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Strawberry Ice Cream: This recipe is naturally gluten-free, relying on fresh fruits and dairy for its delicious flavor and texture. Always ensure your vanilla extract is certified gluten-free.
Ingredients
- 1 lb fresh strawberries, hulled and sliced
- 1.5 cups heavy cream
- 1 cup whole milk
- 0.75 cup granulated sugar
- 1 tsp fresh lemon juice
- 0.5 tsp pure vanilla extract
Instructions
- 1
In a medium bowl, combine the sliced fresh strawberries with 0.25 cup of the granulated sugar and the fresh lemon juice. Gently toss to coat the strawberries and let them macerate for about 15-20 minutes, allowing their juices to release and create a vibrant syrup.
- 2
While the strawberries are macerating, prepare the ice cream base. In a separate large bowl, whisk together the heavy cream, whole milk, the remaining 0.5 cup of granulated sugar, and the pure vanilla extract until the sugar is mostly dissolved and the mixture is well combined. The mixture should be smooth and slightly thickened.
- 3
Once the strawberries have macerated, carefully pour the strawberry mixture, including the released juices, into your ice cream maker. Churn according to the manufacturer's instructions, typically for about 20-30 minutes, until the ice cream reaches a soft-serve consistency. It should be thick and starting to freeze.
- 4
Transfer the churned ice cream to an airtight container. Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming, then cover the container tightly. Freeze for at least 4-6 hours, or until firm enough to scoop. This chilling period allows the flavors to meld and the ice cream to fully harden.
Nutrition (per serving)
Tips & Notes
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Pure vanilla extract (not imitation) gives a much more complex, rounded flavor — worth the cost in simple recipes.
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