Easy Homemade Strawberry Ice Cream Without an Ice Cream Maker (with fresh strawberries)

You don’t need a fancy machine to make delicious ice cream at home! This homemade strawberry ice cream is creamy, refreshing and made with fresh strawberries. No eggs or ice cream maker required for this recipe!  

scoop of strawberry ice cream on a table with a bowl of strawberries in the background

I really love fresh strawberries, especially when they’re in season! And homemade strawberry ice cream made with fresh strawberries just can’t be beat!  It’s one of my all-time favorites!

This recipe is creamy and packed with delicious strawberries!

Why you’ll love this homemade strawberry ice cream with fresh strawberries

It’s easy.

It’s egg-free.

It’s made without an ice cream machine!

You only need 6 ingredients.

It has a gorgeous, naturally colored shade of pink (without using food coloring)!

strawberry ice cream with a scoop on a pink and white surface with strawberries and cones

WHAT MAKES THIS RECIPE STAND OUT FROM TRADITIONAL ONES

What really makes this recipe different from most standard no-churn recipes (including my own Easy No-churn Vanilla Ice Cream (+ secret ingredient) is that there are 2 methods I use to prevent ice crystals forming. 

The problem with strawberry ice cream: fresh strawberries create ice crystals when frozen.

First of all, I’ve tried recipes that ask to chop the strawberries and add them to the base, but I found that this creates a lot of ice crystals (especially if the strawberry pieces are big), as strawberries contain a lot of water. 

Other recipes require roasting or cooking the strawberries first. Although this does help to remove a lot of water, I found that it affects the overall flavor and doesn’t create the traditional, fresh strawberry ice cream taste that I love. 

The solution? Macerating the strawberries and then processing the ice cream.

  1. Macerating the strawberries first. 

This simply means mixing the strawberries (in very small pieces) with sugar and a little bit of vodka and letting them sit for about an hour or two. During this time, the strawberries release their juices and create a beautiful syrup (which I drain and reserve to top the ice cream later). So, the result is a lot creamier and tastier, much like regular churned ice cream! 

Why this works

If you’ve ever put vodka in the freezer, you’ll notice that it never freezes! Adding a little alcohol to the base will prevent the ice cream from freezing solid. And although I don’t taste any vodka in this ice cream, I think it enhances the overall texture, making it smoother.

     2.  Pulse the strawberry ice cream in a food processor.

For a creamier consistency similar to gelato, you take pieces of frozen ice cream and put them in a food processor and pulse until really smooth. Then put it back in the container, cover the surface with plastic wrap again and put it back in the freezer. 

Why this works

This method really makes the ice cream easier to scoop because it’s so smooth. I also think that it produces the best overall, ultra-smooth texture, much like real churned ice cream. To me, this was the closest I got to making real churned ice cream at home without an ice cream maker.

WHAT YOU NEED TO MAKE IT:

Whipping cream: You need whipping cream that’s at least 30%. I use heavy whipping cream for this recipe, which contains 35% fat.

Sweetened condensed milk: I use 1 can.

Vanilla: I use vanilla extract for this recipe, but I’ve also tried it with ground vanilla bean powder, too, which gives it a more pronounced vanilla flavor. I used the powder in my no-churn vanilla ice cream

Sugar: I use regular granulated sugar.

Strawberries: I use fresh, ripe strawberries.

Alcohol: I use a small amount of vodka, because it helps make the ice cream smoother and you don’t taste it at all.

a bowl of strawberry ice cream with a scoop and a bowl of strawberries on a pink and white surface

FREQUENTLY ASKED QUESTIONS

Is evaporated milk the same as sweetened condensed milk?

No. Sweetened condensed milk contains sugar, whereas evaporated milk does not have any sugar in it, so it can’t be replaced in this recipe. 

Can I use low-fat whipping cream?

No, you won’t get the same consistency and it will create a lot of ice crystals. You need fat to avoid this. The lower the fat, the more ice crystals you’ll get.

How long will it last?

This can be stored in the freezer for about 2 ½ weeks.

HOW TO MAKE HOMEMADE STRAWBERRY ICE CREAM

FIRST MACERATE THE STRAWBERRIES & WHIP THE CREAM

strawberry ice cream steps 1-4STEP 1

Finely chop the strawberries, add the sugar and the vodka. Stir everything together and let it sit for an hour or more.

STEP 2

Drain the strawberries. If you want, reserve the vodka syrup to pour over ice cream when it’s done! 

STEP 3

Puree the strawberries in a food processor. You could also mash them with a fork, potato masher or pastry blender. Set aside.

STEP 4

Whip the heavy cream until stiff peaks form.

THEN MAKE THE BASE

strawberry ice cream steps 5-8STEP 5

Add the vanilla and sweetened condensed milk to the whipped cream and mix until combined.

STEP 6

Add the puree and mix well. 

THEN TOSS IN THE ADD-INS & FREEZE

STEP 7

Fold in the chopped strawberries or any other add-ins you may be using.

STEP 8

Pour into a freezer-safe container. I use a pyrex pan. 

Spread evenly on top. Then press the surface with plastic wrap and then cover the pan with some foil and freeze for at least 5 hours. 

After that, you can put it in a food processor to make it creamier and then put it back in the freezer.

Ideas for Add-ins & Toppings

If you’d like a flavor boost, here are a few ideas for add-ins & toppings:

Add-ins

  • fresh mint or basil leaves, about 2 tablespoons chopped
  • dark chocolate chips
  • nuts
  • alcohol like brandy, cognac, champagne red wine, rum, grand marnier or even Cointreau
  • small pieces of cheesecake folded into the base for an amazing cheesecake flavor 
  • pieces of your favorite cookies

Also, although I haven’t tried it yet, I think my homemade strawberry jam swirled on top or INTO the base before freezing would be amazing!

Toppings

  • Pour some of the reserved vodka syrup on top.
  • Pipe some extra whipped cream over it!
  • Drizzle some chocolate syrup or caramel over it.
  • Top with sprinkles.
  • Add some Oreo cookies on top.
  • Serve with fresh fruit, jam or this delicious mandarin marmalade!

WHAT ELSE TO MAKE WITH THIS HOMEMADE STRAWBERRY ICE CREAM

There are lots of different ways you can enjoy this other than on its own. Here are a few other ideas:

  • Make strawberry milkshakes! 

Just blend it with a little milk for a really thick milkshake! If I’m feeling naughty, I’ll add some chocolate sprinkles (and/or whipped cream) on top!

  • Make smoothies! 

Add some fresh fruit and milk and blend it all together.

  • Make sundaes! 

I used to LOVE sundaes when I was a kid! Just scoop some of this yummy ice cream in a bowl and go wild! Add chocolate syrup, whipped cream, and some chopped nuts!

TIPS FOR SUCCESS

  • I THINK THIS IS THE MOST IMPORTANT TIP: Use ripe strawberries that are in season! It will be much more flavorful! The riper the strawberries, the better!
  • After I wash the strawberries, I put them on a paper towel and then pat them dry to absorb as much moisture as possible.
  • Make sure the strawberries are cut into TINY pieces. Otherwise you’ll be biting into large chunks of frozen fruit.
  • I didn’t add any sugar because my strawberries were very ripe and I felt the sugar in the sweetened condensed milk was just right. If your strawberries aren’t that ripe, though, you may want to add a little sugar, about ¼ cup to the heavy cream while you whip it. I would taste the base before freezing it.
  • Before whipping the cream, put a metal bowl in the freezer for about 15 minutes before adding the cream so that it whips faster.
  • You need whipping cream that contains at least 30% fat, otherwise it won’t whip into cream. Heavy whipping cream contains at least 35% fat.
  • Put the can of sweetened condensed milk in the freezer for a few minutes before you start. Alternatively, you could put it in the fridge a day ahead.
  • Store the ice cream in the coldest part of your freezer. I always keep it in the back and I avoid putting it in the freezer door.
  • Let the ice cream sit at room temperature for about 10 minutes before serving to soften it up a bit. 

~Voula 😊

MORE ICE CREAM & FROZEN DESSERT RECIPES

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)

Easy No-churn Vanilla Ice Cream (+ Secret Ingredient)

 

Let me know how this easy homemade strawberry ice cream turns out for you in the comments below! I’d love to hear from you!

Easy Homemade Strawberry Ice Cream Without an Ice Cream Maker

You don’t need a fancy machine to make delicious ice cream at home! This homemade strawberry ice cream is creamy, refreshing and made with fresh strawberries. No eggs or ice cream maker required for this recipe!  
Prep Time20 mins
5 hrs
Total Time5 hrs 30 mins
Course: Dessert, Snack
Cuisine: American
Keyword: homemade, strawberry, ice cream, no machine, no ice cream maker, fresh strawberries, egg-free
Servings: 1 1/2 quarts / kilos approximately

Ingredients

For the puree

  • 1 pound / 453 g fresh strawberries, rinsed, hulled, stems removed, finely chopped
  • ¼ cup / 50 g granulated sugar
  • ¼ cup / 60 ml vodka

For the base

  • 2 cups (500 ml) heavy whipping cream
  • 1 pound / 453 g fresh strawberries, rinsed, hulled, stems removed and cut into tiny pieces
  • 1 14-ounce (397 g) can sweetened condensed milk
  • 1 teaspoon vanilla extract 

Instructions

Macerate the strawberries

  • Put the chopped strawberries, sugar and vodka in a small bowl. 
  • Stir everything together and let it sit for an hour or more.

Make the puree

  • Drain the strawberries. (Reserve the vodka syrup to pour over ice cream when it’s done!)
  • Puree the strawberries in a food processor. You could also mash them with a fork, potato masher or pastry blender. Set aside.

Make the base

  • In a large bowl, whip the cream until stiff peaks form.
  • Add the vanilla and sweetened condensed milk and mix until combined.
  • Add the puree to the base and mix well. 

Toss in the add-ins & freeze

  • Fold in the chopped strawberries or any other add-ins, if using.
  • Pour into a freezer-safe container. I use a pyrex pan. Spread evenly on top. 
  • Then cover with plastic wrap and then some foil and freeze for at least 5 hours.
  • For a creamier consistency, take pieces of frozen ice cream and put them in a food processor and pulse until really smooth. Then put it back in the container, cover the surface with plastic wrap again and put it back in the freezer. 
  • This ice cream can be stored in the freezer for about 2 ½ weeks.
  • Enjoy!

Notes

 
  • Use ripe strawberries that are in season for a more flavorful ice cream. The riper the strawberries, the better!
  • After I wash the strawberries, I put them on a paper towel and then pat them dry to absorb as much moisture as possible.
  • Make sure the strawberries are cut into TINY pieces. Otherwise you’ll be biting into large chunks of frozen fruit.
  • I didn’t add any sugar because my strawberries were very ripe and I felt the sugar in the condensed milk was just right. If your strawberries aren’t that ripe, you may want to add a little sugar, about ¼ cup to the heavy cream while you whip it.
  • Before whipping the cream, put a metal bowl in the freezer for about 15 minutes before adding the cream so that it whips faster.
  • You need whipping cream that contains at least 30% fat, otherwise it won’t whip into cream. Heavy whipping cream contains at least 35% fat.
  • Put the can of sweetened condensed milk in the freezer for a few minutes before you start. Alternatively, you could put it in the fridge a day ahead.
  • Store the ice cream in the coldest part of your freezer. I always keep it in the back and I avoid putting it in the freezer door.
  • Let the ice cream sit at room temperature for about 10 minutes before serving to soften it up a bit. 
Credit for macerating the strawberries goes to seriouseats.com!
 
© Pastry Wishes
 
                                                                                                                                                                                   
 

Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)

There’s nothing like a refreshing watermelon slushie on a hot summer day! This easy, healthy ice cold drink is a perfect way to beat the heat! And with only 2 ingredients, you’ll be making it all summer long!

 

homemade watermelon slushie

Summer wouldn’t be summer without watermelons! They’re cool and refreshing on their own, but they also make AMAZING, thirst-quenching slushies.

This frosty, watermelon slushie recipe is pure summertime in a glass!

Slushies bring back a lot of memories from my childhood! I used to drink them all the time, but I never made my own. When I first made this slushie, I gulped it down so fast I got a brain freeze, just like when I was a kid! 🤪

You will love this recipe because:

  • it’s healthy.
  • it’s great for kids.
  • there’s no added sugar.
  • it’s refreshing.
  • it’s SO easy to make.
  • it’s DELICIOUS!!!

To make it, you only need some watermelon and a little water. That’s literally it!

It can’t get any easier than that!

homemade watermelon slushie

If you want, of course, you could add a few other ingredients to kick it up a notch according to your preferences. Here are some ideas:

Sweetener: Depending on how ripe the watermelon is, you may not need to add any sweetener. But, if it’s not that sweet, you could add a little sugar, stevia, maple syrup, or honey. 

Lemon/Lime: You could use a little bit of lemon or lime juice to add a little tang and enhance the flavor.

Mint: I love mint! You could blend a few leaves to the slushie to make it even more refreshing, if you like!

HOW TO FREEZE WATERMELON

1 Cut the watermelon into even-sized cubes and remove any seeds.

2 Place the watermelon cubes on a baking sheet lined with parchment paper. 

3 Freeze for about 1-3 hours and then make the slushie or freeze overnight and make the slushie the next day.  I prefer freezing it overnight.

HOW TO MAKE EASY HOMEMADE WATERMELON SLUSHIE

1 Put the frozen watermelon in a food processor (or a high-powered blender).

2 Add a splash of water and blend.

That’s it!

homemade watermelon slushie

 

WATERMELON SLUSHIE VARIATIONS

Even though this slushie is great as is, there are lots of different variations you may want to try. 

  • You can use basil instead of mint. I think basil goes really well with watermelon.
  • You can add some strawberries. I also think blueberries would be nice, too. Of course, it would be better if the berries were frozen, but fresh would also work.
  • Coconut milk would give it a really nice tropical twist.
  • For those who drink alcohol, a splash Ouzo would add a nice Greek touch. You could also add Vodka, white wine, or your favorite liquor.

TIPS FOR SUCCESS

  • I have made this without freezing the watermelon, but it turned out more like a juice, rather than a slushie. For best results, freeze the watermelon overnight before you make the slushies.
  • Start off by pulsing for about half a minute and continue until there aren’t any big chunks left, or it reaches the consistency you like. If it’s a bit too thick, you could add a little bit more water. You don’t want to overblend the mixture, though, otherwise it will end up too watery.
  • It’s best served immediately.

I hope you enjoy this recipe!

MORE SUMMER DESSERTS!

Let me know how this easy homemade watermelon slushie turned out for you in the comments below! I’d love to hear from you!

~Voula 😀

 

Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)

There’s nothing like a refreshing watermelon slushie on a hot summer day! This easy, healthy ice cold drink is a perfect way to beat the heat! And with only 2 ingredients, you’ll be making it all summer long!
Course: Dessert, Drinks
Cuisine: American, Greek
Keyword: healthy, watermelon, slushie, frozen, vegan, refined sugar free
Servings: 2 -3

Ingredients

  • 2 cups watermelon, cubed
  • about ½ cup water
  • lemon/lime slices (optional)
  • fresh mint sprigs (optional)

Instructions

Freeze the watermelon

  • Cut the watermelon into even-sized cubes and remove any seeds.
  • Place the watermelon cubes on a baking sheet lined with parchment paper. 
  • Freeze for about 1-3 hours or overnight. I usually freeze the cubes overnight.

Make the slushies

  • Put the frozen watermelon cubes in a food processor (or a high-powered blender) and pulse for about half a minute, adding a splash of water. Continue until there aren’t any big chunks left, or it reaches the consistency you like, adding more water if necessary. Don't overblend.
  • Serve immediately.
  • If you like, garnish with lemon/lime slices and fresh mint sprigs.
  • Enjoy!

Notes

© Pastry Wishes

Easy No-churn Vanilla Ice Cream (+Secret Ingredient)

A foolproof recipe for easy, no-churn vanilla ice cream with lots of flavor options! Plus, a secret ingredient that will take your homemade ice cream to a whole new level!

no churn vanilla ice cream

I love old-fashioned vanilla ice cream because of its creaminess and rich flavor. It’s traditionally made with an egg custard base, and then it’s slowly churned in an ice cream machine. The flavor, of course, is phenomenal! 

But…

I always had 2 problems with this. 

First, it is time-consuming. 

Second, I don’t have an ice cream maker.

The solution?

This foolproof recipe!  Although the texture is softer, it tastes just as good, if not better than churned ice cream.

And it’s A LOT quicker and easier as there’s no need for any special equipment other than a hand mixer.

WHY YOU’LL LOVE THIS NO-CHURN VANILLA ICE CREAM

  • It’s cheaper than store-bought.
  • It requires ONLY 3 ingredients. 
  • You don’t need an ice cream maker.
  • There is NO cooking involved.
  • It tastes SOOO good!

THE SECRET INGREDIENT

My secret ingredient is ground vanilla bean powder. It’s a fine powder made by grinding dried vanilla bean pods. It has an AMAZING aroma and a wonderful, distinctive flavor. On the market, you may find ground vanilla bean powder that’s sweetened or has additives, but I suggest you get pure vanilla bean powder without any sweeteners or additives. Compared to vanilla extract, ground vanilla bean powder offers a unique flavor. It’s absolutely incredible!

HOW TO MAKE NO-CHURN VANILLA ICE CREAM

no churn vanilla ice cream steps

After that, cover with plastic wrap and then some aluminum foil and freeze.

no churn vanilla ice cream

To be honest, I never thought that ground vanilla bean powder would make much of a difference! It really blew my mind!

Ground vanilla bean powder has become such a game changer for me! It’s a real treasure for home bakers! And I just love those beautiful, tiny black specks, too!

FLAVOR OPTIONS

Cookies and Cream

cookies and cream ice creamJust coarsely crush about 10 Oreo cookies and fold them into the mixture before freezing.

Peanut Butter

Add ½ cup peanut butter to the whipped cream and then follow steps 3-6 in the picture tutorial.

Cinnamon Roll

Add 1 teaspoon ground cinnamon or cinnamon sugar to the whipped cream and then follow steps 3-6 in the picture tutorial.

Caramel

After the ice cream has half frozen, drizzle about ½ – 1 cup caramel on top and use a knife to swirl it around. Then freeze completely.

Coffee Ice Cream

Add 2 tablespoons instant espresso powder and 2 tablespoons of  Kahlua (or your favorite coffee liquor) into the mixture and then follow steps 3-6 in the picture tutorial.

Chocolate

Add melted bittersweet chocolate (about 8 oz / 225 g) to the whipped cream and follow steps 3-6 in the picture tutorial.

Double Chocolate

Melt about 4.4 oz / 125 g bittersweet chocolate and mix it with ½ cup sifted, unsweetened cocoa powder. Then swirl it into the mixture before freezing or use a mixer to mix it in the base before freezing.

TIPS FOR SUCCESS

  • Make sure you use sweetened condensed milk, NOT evaporated milk.
  • Put the can of sweetened condensed milk in the fridge a day ahead.
  • Before whipping the cream, put a metal bowl in the freezer. This will help the cream whip faster.
  • The higher the fat content in the cream, the bigger the volume of the whipped cream.
  • If you’re going to mix in any candy like M&M’s, make sure you chop them first because they get really hard when frozen.
  • Keep in mind that some add-ins may affect the overall freezing time.
  • To make sure your ice cream doesn’t absorb any odors, cover it tightly with plastic wrap and aluminum foil before freezing. This will also prevent any ice crystals from forming on the top.
  • Before storing in the freezer, label it with the date you made it.
  • Store it in the back of the freezer where the temperature stays the same. Don’t put it in the freezer door.

MORE ICE CREAM & FROZEN DESSERT RECIPES

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)

Easy No-churn Vanilla Ice Cream (+ Secret Ingredient)

 

Let me know how this no-churn vanilla ice cream turns out for you in the comments below! I’d love to hear from you!

no churn vanilla ice cream

Easy No-churn Vanilla Ice Cream (+Secret Ingredient)

A foolproof recipe for easy, no-churn vanilla ice cream with lots of flavor options! Plus, a secret ingredient that will take your homemade ice cream to a whole new level!
Course: Dessert
Cuisine: American
Keyword: easy,, no churn, vanilla ice cream, no ice cream maker
Servings: 1 1/2 quarts / kilos (approximately)

Ingredients

  • 2 cups (500 ml) heavy whipping cream
  • 1 14-ounce (397g) can sweetened condensed milk
  • 1 teaspoon ground vanilla bean powder (or 2 teaspoons vanilla extract)

Instructions

  • Whip the heavy cream until it thickens and forms stiff peaks.
  • Add the sweetened condensed milk and mix until just combined.
  • Add the vanilla and mix.
  • Pour into a freezer safe container. Cover with plastic wrap and then some aluminum foil.
  • Freeze for at least 5 hours or overnight.
  • Enjoy!

Notes

You can substitue the ground vanilla bean powder with 2 teaspoons vanilla extract.
Put the can of sweetened condensed milk in the fridge a day ahead.
Before whipping the cream, put a metal bowl in the freezer. This will help the cream whip faster.
The ice cream can be stored in the freezer for about  1 ½ months. Make sure to keep it in the back of the freezer where the temperature stays the same. Don't put it in the freezer door.
©Pastry Wishes

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!

strawberry mint sorbetSummers in Greece are HOT! So when strawberries are in season, I love making this easy strawberry mint sorbet. It’s sweet, slightly tangy, yet cool and refreshing at the same time! This healthy summer snack is a perfect way to beat the heat!

What is sorbet?

Sorbet is a combination of pureed fruit or fruit juice, and a sweetener which is then frozen. It’s typically made without eggs or milk. Classic sorbet is usually made with a simple syrup consisting of sugar and water.

This recipe, however, is much healthier because it’s made with honey! For a vegan sorbet, just replace the honey with maple syrup!

What you’ll need to make strawberry mint sorbet

  • Strawberries: I use fresh strawberries.
  • Sweetener: I use good quality Greek honey. For a vegan option, use equal amounts of maple syrup, instead.
  • Mint: I use fresh mint leaves.
  • Lemon juice: It really adds a nice tanginess.
  • Liquor: I use Vodka, but you could use your favorite liquor of choice.

How to make strawberry mint sorbet.

There are two different methods I’ve used to make this sorbet.

Method #1

This method is for those who don’t want any seeds or pieces of fruit or mint in their sorbet.

All you do is put all the ingredients in a food processor or blender and process until smooth.

Taste and adjust the sweetness, adding more honey/maple syrup if needed.

Strain the mixture using a fine mesh strainer or sieve, pressing the pulp with a spatula. Discard whatever remains in the strainer.

Line a baking sheet with parchment paper and pour the sorbet mixture onto it. Make sure you evenly spread the mixture on the tray. Then put the tray in the freezer for about 2-3 hours.

After it has frozen, take the tray out of the freezer and break it into small chunks. The chunks should be small enough to fit into your food processor or blender.

Blend or process the pureed chunks using a spatula to scrape the sides and push all the chunks down so that they’re all well blended.

Put it in a freezer-safe container and put it back in the freezer for about 1-2 hours or until frozen.

Method #2

This method is my favorite because it’s quicker and easier! It doesn’t involve any straining, so all the pieces of fruit and mint are in it. Personally, I like the seeds and the tiny pieces of mint and I think they’re healthy. It’s the method I used for all the pictures, too. That’s why you can see the tiny pieces of mint in all the pictures!

Here’s how to make it:

strawberry mint sorbet

Then you put it in the freezer for about 1-2 hours or until frozen.

Why use Vodka in sorbet?

I use Vodka because alcohol reduces the sorbet’s freezing point and it prevents the sorbet from freezing solid. So, the more alcohol you add, the softer the sorbet, which means it can melt fast. That’s why I use a small amount of Vodka. Also, you cannot taste the Vodka at all in the sorbet; I only use it to help give the sorbet a smoother texture and to prevent any ice from forming.

strawberry mint sorbet

 TIPS FOR SUCCESS

  • Use the best fruit you can find.
  • I really love mint, that’s why I use quite a lot in this recipe. If you’re not crazy about mint, I suggest starting out with a few mint leaves and then tasting the processed/blended mixture to see if you want more. Of course, you could reduce the amount in the recipe or omit it altogether. You could also use basil leaves, instead.
  • Instead of Vodka, you can use your favorite liquor of choice, just keep in mind that it might affect the overall flavor of the sorbet. I use Vodka because you can’t taste it in the sorbet at all, but other liquors might have an aftertaste.
  • Before freezing, cover the sorbet mixture with plastic wrap making sure it’s touching the surface. Then cover securely with aluminum foil or a tight lid. The plastic wrap together with the lid/aluminum foil will prevent ice crystals from forming and it will also protect the sorbet from absorbing odors.

I hope you enjoy this easy strawberry mint sorbet!

~Voula

Let me know how this  Easy Strawbery Mint Sorbet turns out for you in the comments below. I’d love to hear from you!

strawberry mint sorbet
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5 from 1 vote

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!
Prep Time10 mins
Total Time2 hrs 10 mins
Course: Dessert, Snack
Cuisine: American, Greek
Keyword: easy,, frozen dessert, no refined sugar, no sugar, honey, maple syrup,, strawberry mint, sorbet,, vegan option
Servings: 3 - 4 (about 1/2 a quart/liter)

Ingredients

  • about 15 strawberries (350g / 12.3 oz) washed, stems removed
  • 1-2 tablespoons honey or maple syrup (plus more to taste)
  • a handful of fresh mint leaves (10 g / 0.4 oz)
  • 1 tablespoon lemon juice
  • 1 tablespoon Vodka (or your favorite liquor of choice)

Instructions

  • Put all the ingredients in a food processor or blender.
  • Process/Blend until smooth. Taste and add more honey/maple syrup or mint if necessary.
  • Pour into a freezer-safe container. Even out the mixture.
  • Cover with plastic wrap making sure it’s touching the surface. Then cover securely with aluminum foil or a tight lid.
  • Put it in the freezer until it’s frozen (about 1-2 hours).
  • Garnish with fresh mint leaves.
  • Enjoy!

Notes

Store in the freezer for up to 2 weeks.
The recipe can easily be doubled.
© Pastry Wishes