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Fresh Strawberry Ice Cream

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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! www.savingdessert.com

Fresh Strawberry Ice Cream ~ creamy and smooth, with tart undertones that you’d expect from a good ripe strawberry.  Add in a touch of Grand Marnier, buttermilk and mascarpone cheese, the richness shines through in this eggless, dreamy, frozen treat!

 

 

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! www.savingdessert.com

I was just wondering if you’re tired of my Grand Marnier / strawberry obsession?

This lovely orange liqueur performs some kind of magic on strawberries!  We added Grand Marnier to our gorgeous and Easy Strawberry Sorbet Recipe, and this Easy Small-Batch Strawberry Jam. Don’t miss our fun and delicious Strawberry Dutch Baby with Grand Marnier soaked berries – so good! And finally, we’re absolutely nuts for our Strawberry Mascarpone Cake made with a simple lemon scented cake filled with mascarpone cream and topped with Grand Marnier soaked strawberries.

 

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! www.savingdessert.com

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.

 

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! www.savingdessert.com

You’ll need a blender, or food processor, and an ice cream maker for this recipe.

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.

 

 

Grocery store strawberries can be hit and miss so here are a few tips for finding the best:

  • Look for strawberries with light colored seeds. If the seeds on the outside are dark brown and dried up, the strawberry probably is too.
  • Buy local strawberries if at all possible. Less time traveling to your kitchen will yield fresher strawberries, thus better flavor. If you’re buying strawberries from another country they may have been picked before they were fully ripe to survive the long distance commute.
  • Look for strawberries that are red all the way to the top. If the top is white, the middle of the strawberry will be too. White strawberry tops yield less flavor.
  • Finally, if you can pick your own strawberries at a local farm – go for it!

 

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Fresh Strawberry Ice Cream

Prep Time: 10 mins
Yield: 8
Course: Dessert
PRINT RECIPE
Creamy and smooth with a touch of Grand Marnier, buttermilk and mascarpone cheese, the richness shines through in this eggless, dreamy, frozen treat!

Ingredients

  • 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

Instructions

  • 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 in your ice cream maker according to the manufacturer instructions.  Serve immediately for soft serve texture or freeze in an airtight container for 8 hours or overnight.  

Recipe Notes

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:

   

This post contains affiliate links. If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.  Thanks for helping SRFD stay busy in the kitchen!

Thanks so much for stopping by. Tricia

Originally published May 2017, updated May 2019

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46 Comments

  1. Liz says

    5 stars
    Such a dreamy, creamy ice cream!! My son asked why I was posting so many strawberry recipes….I hadn’t noticed, but it must be the spring air! I’ll be adding your ice cream to my must make list!

    reply to this comment >

  5. Robyn says

    You have the most beautiful light in your kitchen, Tricia, and the way it highlights this yummy dish is crazy! I could o a swan dive onto your table!
    I love strawberries and Grand Marnier so I’m all over this. Strawberry season is almost here and I may just buy myself a tent and pitch it in the local fields. 🙂
    Can’t wait to hear about your trip. I know you’re having a fabulous time and how great to be disconnected from the internet for 10 days!

    reply to this comment >

    • Tricia Buice says

      Thank you Robyn! You are the sweetest. We had such a great trip and I have so much to share! Being unplugged was much more fun than I thought it was going to be. But happy to be home and look forward to getting back in the kitchen too.

      reply to this comment >

  12. Pam says

    Grand Marnier, mascarpone and strawberries and sugar–sounds like a winner to me! Ummm! I haven’t made ice cream in ages and now I guess, I’ll have to after seeing this! Thanks, Tricia, for the recipe!

    reply to this comment >

  18. Monica says

    Of course you would nail strawberry ice cream, which I hear is hard to make well at home. Your version looks absolutely perfect. So smooth and inviting, and I’m all for the Grand Marnier combo. Ice cream is my kryptonite so I try not to start too often because I end up way over-indulging. I don’t think I could resist this.
    Hope you had a great Mother’s Day!! And safe travels!

    reply to this comment >

  22. Larry says

    Looks delicious and perfect for our high 80’s temps this week. As it turns out, we rough blended some local berries last week and stuck in the freezer and I would guess your two cups of whole berries would yield a cup or so of the puree, so we may give it a try with then.

    reply to this comment >