Fresh Strawberry Ice Cream ~ creamy and smooth, with tart (not sour) undertones that you’d expect from a good ripe strawberry. With a touch of Grand Marnier, buttermilk and mascarpone cheese, the richness shines through in this eggless, dreamy, frozen treat!
I was just wondering if you’re tired of my Grand Marnier / strawberry obsession? That lovely orange liqueur performs some kind of magic on strawberries! And, to be honest, I have two more strawberry recipes coming up in the next week and they both have Grand Marnier in them. We’ll just call this strawberry week and roll with that. Good. Glad you’re on board!
If you’re not a fan of cooking and baking with alcohol, feel free to substitute fresh orange juice in equal amounts, or leave it out all together. In frozen desserts, the little bit of liqueur keeps the ice cream from freezing hard as a rock. It’s easily scooped but not at all like soft serve. The texture is practically perfect and you can’t even taste the alcohol.
And I would know – because I tasted, and re-tasted this Fresh Strawberry Ice Cream, one spoonful at a time! Just to make sure, of course.
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You’ll need a blender, or food processor, and an ice cream maker for this recipe. But don’t let the equipment scare you, this is super easy to whisk together and there’s no cooking, no tempering the eggs or any other steps to worry about. Fast and easy – and delicious. Hope you’ll give it a try with your best, fresh strawberries this season.
creamy and smooth, with tart (not sour) undertones that you'd expect from a good ripe strawberry. With a touch of Grand Marnier, buttermilk and mascarpone cheese, the richness shines through in this eggless, dreamy, frozen treat!
- 2 cups fresh, hulled strawberries
- 2 ounces mascarpone cheese
- 2 tablespoons Grand Marnier liqueur
- 1 cup whole milk
- 2/3 cup granulated sugar
- pinch of fine sea salt
- 1 cup heavy whipping cream
- 1 1/2 teaspoons vanilla extract
- 1/2 cup buttermilk
Clean and wash the strawberries removing the hulls and stems.
Add the strawberries to a food processor or blender carafe. Add the mascarpone cheese and Grand Marnier. Process or blend until pureed, but leaving a few small chunks. Set aside.
In a 2 quart bowl with a lid, combine the milk, sugar and salt. Whisk until the sugar is dissolved. Add the cream, vanilla and buttermilk. Add the strawberry mixture and blend together until combined.
Cover and refrigerate at least 2 hours or overnight. Process the ice cream according to the manufacturer instructions. Serve immediately for soft serve texture or freeze in an airtight container for 8 hours or overnight.
Substitute fresh orange juice, or other orange liqueur, for the Grand Marnier if desired.
You may also substitute cream cheese for the mascarpone if desired.
This recipe has not been tested with frozen store-bought strawberries. As with any fruit dessert, the quality of the fruit will have a big impact on the taste of the recipe. Use the seasons best strawberries for best results.
We love ice cream here at SRFD and have a few more recipes you might like to try. One of our favorite ice cream recipes to ever come out of my kitchen is this Buttermilk Honey Ice Cream. You just have to try it! For the chocolate lover, we have a terrific Chocolate Chocolate-Chunk Raspberry Swirl Ice Cream that is worth every, single calorie. This Salted Watermelon (No Churn) Ice Cream ~ from Pint Sized Baker sounds like a terrific summer treat. How about diving into a bowl of Dark Chocolate Orange Ice Cream ~ from Barefeet in the Kitchen?
Here are a few of our favorite kitchen tools that can be used in making ice cream – click on each of the photos for more information:
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I hope you all had a lovely weekend! Thanks so much for stopping by.