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No-churn strawberry crème fraîche ice-cream

Strawberry ice-cream without a need for a machine? Yes, please.

By Emma Knowles
  • 15 mins preparation
  • 10 mins cooking plus freezing
  • Serves 4 - 6
  • Print
The key to making good ice-cream without an ice-cream machine lies in minimising the iciness when you freeze the mixture. A creamier mixture helps - we've used crème fraîche here - as does freezing it quickly. We've poured ours into ice-cube trays for a speedy result. You'll need about four ice-cube trays, although you can freeze it in batches if you don't have this many.


  • 400 gm crème fraîche
  • 300 gm thickened cream
  • 70 gm liquid glucose
  • 8 egg yolks
  • 130 gm caster sugar
  • 250 gm strawberries, hulled and puréed


  • 1
    Whisk crème fraîche, cream and liquid glucose in a saucepan over medium-high heat to combine, then bring to a simmer. Whisk yolks and sugar in a heatproof bowl until thick and pale (4-5 minutes), pour in crème fraîche mixture and whisk to combine, then return to pan. Stir continuously over medium heat until mixture thickly coats the back of a spoon (4-5 minutes). Transfer to a bowl and whisk in strawberry purée and lemon juice. Pour into ice-cube trays and freeze until firm (5-6 hours).
  • 2
    Run backs of ice-cube trays under hot water, remove cubes and stand at room temperature to soften slightly. Pulse in a food processor, scraping down sides occasionally until smooth, then process until fluffy. Transfer to a container and freeze until firm (5-6 hours). Makes about 2 litres.
  • undefined: Emma Knowles