From Anik’s Kitchen: Ice-Cream Season has arrived! (Strawberry Yields)


What’s better than ice-cream? — Homemade ice-cream, without additives and surplus sugar!

Caveat: I never succeeded in making ice-cream without an ice-cream maker, so this recipe relies on one of those.
But, on the bright side: it does not need to be a fancy machine. We got ours for €30 last year and it has paid off multiple times already (same applies to the cone-making iron, but we will get to that in another post). The only thing you need with those cheaper ice-cream makers is space in your freezer (ours consists of two small drawers, and we make do with having the cool-pack part in there all summer despite storing a lot of frozen staples).

Basically, the fancy, pricey machines will occupy half your countertop and need a lot of eletricity, but no freezer space, and they are ready at the drop of a hat. One of my friends paid €200+ for one of those and is very happy with it, too (she says she had the investment paid off in good and affordable ice-cream by the end of one summer).
The cheap machines come with an ice-pack component that needs to be in the freezer for about 24 hours before you can make ice-cream (which then takes max. 30 minutes). So our solution is to simply make the space in the freezer to keep the thermo bowl in there all summer. With kids in the house, this is one of the best acquisitions we ever made. But even without kids, it would – as my fancy ice-maker machine friend confirms – be well worth the trouble.

Making ice-cream is still not *that* spontaneous because after preparing the mixture, it needs about two hours in the fridge, or half an hour in the freezer before you can pour it into the machine. In the beginning, I thought that would annoy me, but it is not much of a nuiscance (it’s easier than timing bread rises). Still, if you want to satisfy an immediate ice-cream craving, you’ll still need to head to the store or to the parlor, but once you start making your own, many of the industrial products will lose their appeal to your tastebuds.

As for kinds of ice-creams, there are two basic recipes (and then you can go wild): either, they are fruit-based, or they use an egg yolk base, e.g. for the milk and chocolate flavors.
Since the egg yolks are not cooked through and there are small children involved in my case, I’m sticking to the fruit routine. The resulting ice-cream still has some sugar (though I cut the amount of the original recipe down significantly) and it does use some heavy cream, so it is not vegan or sugar-free (you could probably tinker around with it and get there, though).

Our ice-cream staples are strawberry, as depicted above, which we do with fresh fruit when possible (but frozen works, too – just make sure they are not pre-sweetened). Second, raspberry (from frozen fruit since fresh raspberries are pricey), and lemon.

Strawberry Ice-Cream (one ice-cream maker bowl-sized portion, makes 4 big scoops)


  • 250g strawberries, cleaned and cut
  • 2 tbsp. lemon juice, freshly squeezed
  • 70g powdered sugar
  • 100g natural joghurt (3,5% or 1,5% fat)
  • 150g heavy cream, freshly whipped, but not too super-stiff (otherwise it will not fold well into the mixture)



  • After that entire aria up there, the preparation is really simple: blend the strawberries, lemon juice and powedered sugar into an even puree.
  • Whisk in the joghurt (egg whisk, not the puree setting of the blender)
  • Whip the heavy cream to fluffy volume, but not knife-cut peaks and gently (!) fold it into the mixture with a spatula.
  • It works best when you use a high, slender (cylindrical) bowl.
  • Store the bowl in the fridge for a minimum 1-2 hours, but it can be more, or place it in the freezer, if you still have space, for about half an hour.
  • Then get out the ice-cream maker (in our case, we get the bowl compartment of the machine from the freezer), set it up and follow the instructions: the ice-cream will be ready to consume in about 15 minutes!
  • If there are leftovers (we serve small perions to the kids, so there are always leftovers), you can simply store them in a freezer in some tupperware and have your own homemade ice-ream at the ready! Just rememeber to take it out of the freezer ad give it 15 minutes on the counter to thaw lightly: since there are no additives in there, it doesn’t freeze like the soft-and-fluffy industry concoctions that are always creamy, but comes out as a rather solid block.
  • Of course, this tastes best served in a cone (say the kids). A homemade cone (see above) without surplus sugar and additives, and even with a bit of  whole grain flour added in (say the mothers)… but I’ll cover that in the next post.


2 thoughts on “From Anik’s Kitchen: Ice-Cream Season has arrived! (Strawberry Yields)”

  1. I’ve got a very old ice cream maker [from Tutankamon’s period LOL] but it still works fine. I prepare sugar free ice cream [several flavors, using fruit and no cream but milk and unflavored gelatin] But your recipe looks much better. I’ll give it a try for my Dante! THanks.


    1. I’m curious to see what Dante thinks!
      I honestly haven’t looked into “sugar free” yet – I’ll write a new post if I do.


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