Strawberry fields no-churn ice cream

Strawberry ice cream is a classic crowd-pleaser and is a delicious, sweet treat which celebrates seasonal fruit. We’ve opted for juicy British strawberries here, but you can use any leftover summer berries that would otherwise go to waste for a seriously scrumptious pud.


200ml double cream
100g natural yoghurt
400g strawberries, hulled
2 tablespoons icing sugar
1 tablespoon lemon juice
2 Respectful eggs, whole
2 Respectful egg yolks
100g granulated sugar
Sea salt, finely granulated

Preparation time

4 hours, 15 minutes




In a large mixing bowl, whisk the cream until it forms soft peaks, then gently fold in the yoghurt.

Add the strawberries, icing sugar and lemon juice to a food processor and blend until smooth.

To a heatproof bowl, add the whole eggs, yolks, granulated sugar, and a pinch of sea salt. Meanwhile bring a pan of water to a light simmer.

Pop the heatproof bowl onto the pan, making sure the water does not touch the bowl. Stir the egg mixture until it reaches 70C, then remove from the heat.

Use an electric whisk to beat the mixture until it becomes fluffy and tripled in volume.

Set aside 100ml of the blitzed strawberry mixture, then add the leftover purée to the egg mixture.

Gradually fold the egg mixture into the whipped cream and pour into a freezer-safe container.

Top the whipped cream mixture with a drizzle of the remaining strawberry purée. Tip: with a spoon, you can create strawberry swirls on top.

Add a lid to the container and freeze for 4 hours, or until set.

Serve in your favourite bowl or in a crispy cone and enjoy in the sunshine.

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