This post may contain affiliate links. Please read my disclosure policy.
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!
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.
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.
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!
Thanks for PINNING!
Let’s be ice cream friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!
Creamy and smooth 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 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.
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