THE LIKE-A-PRO ICE CREAM
With fresh strawberries, milk, heavy cream, sugar, and xanthan gum.
Just like all our ice cream recipes, this is not your typical strawberry ice cream: this is Strawberry Ice Cream at its best, with a refreshing strawberry flavour and a popping pink colour, thanks to the unconventional method we have for preparing the fruit for ice cream making: instead of cooking the strawberries, we macerate them in the sugar for a few hours. This simple process brightens their flavour, reduces the acidity and softens their flesh, making for a perfect ice cream body and strawberry flavour.
Ice Creams made with xanthan gum are our Like-A-Pro ice creams, because with just one extra ingredient -xanthan gum-, you can make an eggless ice cream with a perfect, full-bodied mouthfeel, which churns beautifully, melts uniformly during serving, and keeps well in the freezer for a long time. Just like professionals do!
3 more ways to make this strawberry ice cream:
Do not reduce or replace anything; everything is there for a reason.
This is a quick overview of the recipe. If you are new to ice cream making, do read the recipe before proceeding.
In a large bowl, put the sliced strawberries and the sugar; stir well.
Leave them for 2-3 hours at room temperature to macerate; or until all the sugar dissolves. Stirring occasionally speeds up the process.
A red syrup will begin to form.
Remove the strawberries with a slotted spoon and put them in the blender jug.
Pour the syrup left in the bowl into a medium saucepan.
Bring the red syrup to a boil
Blend the cold strawberries until smooth.
With the blender on, gradually pour in the boiling hot syrup.
With the blender on, sprinkle the xanthan gum.
Add the heavy cream and blend to combine. Finally, add the milk.
Put the ice cream mixture in the refrigerator overnight; or until completely cold.
Churn the blended ice cream mixture until fluffed up and creamy.
Put it in the freezer for a few hours to set.
As soon as it sets, you can either serve it from the ice cream maker bowl or transfer to a container and store it in the freezer.
When making ice cream prefer to weigh all the ingredients by weight. We also recommend weighing the liquids directly into the bowl/pan as you proceed with the recipe instead of transferring them from one bowl to another because this transfer causes a small -but unwanted- loss of quantity.
If you do not have a kitchen scale, follow these guidelines:
• 1 cup (US) = 237 ml | 1 Tbs. = 15 ml
• strawberries: measuring the strawberries in a cup is not recommended because the results vary depending on the size of the strawberries. If you do not have a scale, you can have them weighted at the grocery store, or estimate how many you need from the net weight, as given on the packaging
• sugar: measuring sugar in tablespoons is more accurate than measuring it in cups. Use a 15 ml measuring tablespoon (not a regular one); this is 13 gr of sugar. To measure correctly, each time you scoop the sugar, level it with the flat side of a knife.
• milk and cream: thoroughly scrape with a rubber spatula any residues left on the sides and bottom of the cup every time you measure something and empty it.
Note that the quantities in each measuring system (grams, ounces, and cups) in our recipes may not always be accurate conversions; any deviations in conversions you may notice do not affect the outcome.
This recipe makes approx. 1.2 litre/quart ice cream mixture (before churning), perfect for ice cream makers with a capacity of 1.5 and up to 2 litres/quarts (like Cuisinart ice cream makers).
If you need to scale the ice cream mixture up or down, use this ratio of the ingredients (in weight only):
hulled strawberries 36.4% / milk 23.9% / heavy cream 23.9% / sugar 15.68% / xanthan gum 0.12%
in desired total weight of ice cream mixture.
For example, if you need to make 1000 g (approx. 1 litre before churning) of ice cream mixture, you need:
You can adjust the quantity of the xanthan gum in the recipe to your liking, depending on the texture you want to achieve:
You can combine double cream with whole milk to make heavy cream for this recipe.
To make 295 g (10.4 oz) heavy cream, stir together:
The resulting heavy cream has 36% fat, perfect for this ice cream. Proceed with the recipe just as if you had the 295 g (10.4 oz) heavy cream needed.
A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when you cook dairy on the stovetop.
-scraping residues from bowls, saucepans etc.
If you do not have one, we strongly encourage you to buy one, preferably a flexible one.
The ice cream mixture needs to rest and cool completely before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator.
If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.
Slice the strawberries: with a sharp knife, cut the strawberries (450 g; 16 oz) into clean, neat slices. No need to cut them very thin; just slice them to a thickness you feel comfortable with.
Mix the strawberries with the sugar: in a large bowl, put the strawberry slices and add the sugar (195 g; 6.9 oz). Stir with a rubber spatula, leaving the spatula in the bowl during the whole maceration process..
Macerate the strawberries: leave the strawberries to macerate at room temperature for 2-3 hours (or more if the strawberries are cold from the fridge). Stir every hour or as needed to help the sugar dissolve. Each time you stir, scrape the sugar that sits on the bottom and sides of the bowl and mix it in the strawberries.
Make sure that all the sugar has dissolved: after 2-3 hours, a red syrup will form. Check the bottom of the bowl and if you see any sugar granules, give a vigorous, focused stir with the spatula, aiming to dissolve the sugar. It is important that all the sugar has dissolved before proceeding; if needed, leave them to macerate for one more hour or so.
Separate the strawberries from their syrup: with a slotted spoon, remove the strawberries from the bowl and place them in the blender jug. Pour the syrup into a medium saucepan.
Blend the strawberries until smooth.
Bring the red syrup to a boil over medium-high (this is at 95°C / 203°F / when large bubbles which pop vigorously appear on the surface).
As soon as it comes to a full boil, remove it from the heat.
Pour the boiling hot syrup into the strawberries; turn the blender on low speed and gradually add the hot syrup.
Add the xanthan gum: with the blender on, sprinkle the xanthan gum (½ teaspoon) over the surface and blend for 2 minutes to fully hydrate the xanthan gum. Do not expect the blend to thicken; it will thicken as it cools.
Gradually add the cold heavy cream (295 g; 10.4 oz), blending as you go.
Add the cold milk (295 g; 10.4 oz) and blend until it is a uniform pink colour with no streaks, stopping the blender and scraping the insides of the jug as needed.
Cool the mixture with an ice bath: Place the bowl with the ice cream mixture inside a larger one and fill the space around it with ice cubes and cold water to create an ice bath. Make sure no water gets into the mixture. About 200 g (7 oz) of ice—roughly one standard tray—is enough to cool it down properly.
Let the mixture cool in the ice bath for about 30 minutes, stirring occasionally to help it cool evenly.
Chill completely: Once the mixture is no longer warm, remove the bowl from the ice bath, cover it and refrigerate for at least 8 hours or up to 3 days. The base should be fridge-cold before churning.
Prepare the ice cream maker according to the manufacturer’s instructions.
Blend before churning: briefly blitz the ice cream mixture with an immersion blender, stopping once to scrape down the sides and bottom with a rubber spatula. This improves consistency and ensures a smooth, even texture.
Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream maker. Leave to churn until fluffed up and creamy; depending on your ice cream maker, this can take anywhere from 30-60 minutes.
This ice cream mixture expands and becomes airy as it churns. You’ll know it’s ready when it looks smooth, creamy, and slightly wavy—similar to soft-serve ice cream. Churning time varies depending on your machine and can take anywhere from 30 to 70 minutes.
To check the texture, lift a spoonful. It should be thick enough to stay on the spoon, but still soft. If it looks too thin or starts melting immediately, it needs more time.
If you’re unsure, let it churn for 10 more minutes. Keep in mind that it won’t look like store-bought ice cream at this point—it will still be soft. It only becomes firm and scoopable after a few hours in the freezer.
Stop the machine once the mixture is thick and creamy. If you continue churning beyond that point, the mixture can start losing the air it has built up and may seize, resulting in a dense, heavy texture.
One important note: some ice cream makers are programmed to stop automatically after a fixed time, but that doesn’t always mean the ice cream is ready. If your machine stops and the mixture still looks too soft, simply restart it and continue churning until the texture improves.
Put in the freezer to set: before serving the ice cream or moving it to a container for storing, you have to put it in the freezer to set. To do so, turn off the ice cream maker and:
· remove the removable freezer bowl (still filled with the ice cream) from the ice cream machine
· remove the paddle, scraping any ice cream attached to it back into the ice cream bowl
· cover the ice cream bowl and place it in the freezer
Setting time depends on many factors; see notes below for indicative times.
Serve or store: when it sets, you can serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storage.
The setting time depends on the type of ice cream maker you’re using. Here are the general guidelines:
3–5 hours for machines with removable freezer bowls (these bowls must be pre-frozen before churning)
Under 1 hour for machines with built-in compressors and aluminum bowls
⚠️ Important: Ice cream in aluminum bowls sets quickly. Do not leave it for too long—once fully frozen, it can become extremely hard and difficult to remove without risking scratches to the bowl. Always monitor it closely.
To check if the ice cream is ready, aim for an internal temperature of –11°C (12°F). If you don’t have a thermometer, use this simple test:
Insert a round-tip knife all the way to the bottom of the ice cream:
✔ If it goes in smoothly but meets gentle resistance, it’s ready
✖ If it feels hard on top but soft underneath, it needs more time
✖ If it’s too firm to insert the knife, it’s over-frozen and likely too hard to scoop
If it’s over-frozen, don’t worry—head to the next section for how to bring it back to scoopable.
If the ice cream sits in the freezer in the removable freezer bowl for too long after it has set, it can become too hard to scoop or remove.
To make it scoopable again:
Place the bowl in the refrigerator and allow the ice cream to soften gradually.
Here’s how long that may take:
4–10 hours for removable freezer bowls (pre-freeze models)
1–2 hours for aluminum bowls (from compressor ice cream makers)
Note: These times are approximate and may vary depending on your fridge and the amount of ice cream. Check the texture occasionally as it softens.
Once the ice cream is soft enough to scoop—or its internal temperature reads approximately –11°C (12°F)—you can:
✔ Transfer it to another container and store it in the freezer
✔ Or serve it directly from the bowl
Just be sure to avoid digging into an over-frozen bowl with hard utensils, especially if using a nonstick-coated or aluminum bowl.
Straight after churning, the ice cream has a soft-serve consistency and melts almost instantly on contact. At this stage, it’s too soft to serve neatly or transfer easily—it’s simply too messy to handle.
Freezing the ice cream immediately after churning allows it to set properly. This step brings it to the right texture: scoopable, stable, and easy to portion or transfer into a storage container.
It’s the final step that turns churned ice cream into finished ice cream.
Storing: Transfer the finished ice cream to a lidded container and store it in the freezer for up to one month.
Cover it well to protect it from absorbing any unwanted freezer smells.
Scooping: Like all artisanal-style ice creams, this one freezes hard over time.
To make it scoopable again, place the container in the refrigerator for 45–60 minutes, or until the internal temperature reaches about –11°C (12°F).
Once softened, it’ll scoop cleanly and serve beautifully.
24 Responses
First of all, great website, great recipe, great tips along the way and very easy to follow. Incredible better than the books I bought on the subject. Just waiting for blueberry, raspberry, peach (custard) recipes and maybe a crack at watermelon/cantaloupe/melon proper custard recipes 🙂
Tried this recipe with slightly less dosage so it fits my 1L ice cream machine but after chilling it overnight I noticed 2 things: first it gets a very “thick”, but it’s my first time using xanthan so maybe it’s normal 🙂 , I only used 3g 2nd, on my ice cream maker (freezer container, not cuisinart but ‘Lidl’ brand) it stalls the paddle only after 1 or 2 minutes. I get that sometimes but only much later at the process in thicker creams.
The mixture was at 5ºC, I don’t know if it was because of this that it ‘froze’ too quickly on the machine or if it was too much gum causing it to be very thick. Previously I only chill it about 1h on the fridge and sometimes just a quick ice bath.
Any tips besides just buying a cuisinart maker? (on the way)
Hi Andre! First of all, thank you for your nice words :).
Regarding the ice cream recipe, the ice cream mixture does not become very thick after chilling, so this is the reason you ice cream maker didn’t manage to churn it. In my experience, the thickness of this xanthan gum ice cream is such that most ice cream makers should be able to work with, it doesn’t need to be a Cuisinart to properly churn it. Maybe the heavy cream you used was too thick? May I ask the fat% of the heavy cream you used?
It’s 35% since that’s the max available in my country. I need to try again with less chilling time on the fridge and a tad lower gum dose. Those were the only 2 differences I did from previous ice creams.
UPDATE July 16, 2023: If the ice cream mixture is thick after chilling, give it a blitz with the immersion blender; this will loosen it so that it will churn for longer and create a fluffier texture. (Old reply Aug 11, 2021: Your ice cream ingredients and the procedure you use seem to be perfect. For some odd reason, it seems as though the xanthan gum dose was too much for you, but I cannot figure out why. If you like, I would love to know how your next attempt goes. Also, if you could tell me which brand of xanthan gum you have used so that I can try and find it to see if it works differently than mine, it would be useful. I really want the recipes on this site to work for anyone, so I put a lot of effort on finding why something that works for me doesn’t work for you. Thank you again for your feedback!)
This ice cream is beyond awesome. I found your website, by chance, and am so thrilled with this recipe. I made the ice cream tonight with a couple of detours, I used monk fruit instead of processed sugar. After removing custard from the heat I added the vanilla and 1/2 tsp of Bob’s Red Mill Xanthan Gum plus 17 oz of fresh strawberries I pureed in my Vitamix with an additional tablespoon of monk fruit.
I cooled the custard in the sink with cool water.
My ice cream freezer is packed so I chilled a 9 X 9 stainless steel baking pan and poured in the strawberry custard and put in the freezer.
I just checked and it is not quite frozen, but enough to sample. It is a heavenly thick creamy ice cream without ice crystals.
I am so intrigued with your recipe. Thank you thank you. It is the best.
Thank you, Elizabeth! So glad it inspired you to make an ice cream you loved!
I followed your instructions to the tee! But Im putting in my creami ice cream machine.😁 THANK YOU very easy to follow
Hope you like it! Thank you for your comment!
How refreshing to find a site that is not thick with advertising and popups. But also that publishes such carefully crafted, user-friendly, and elegantly-designed guidance on recipes
Thank you for you feed-back, it means the world to us!
One more thing: none of your recipes involve eggs – any comment?
Almost all of our ice cream flavours come in 4 versions:
– with egg yolks link to section
– Philadelphia – style (no eggs, relies on lots of heavy cream) link to section
– with corn starch (no eggs, thickened with corn starch) link to section
– with xanthan gum (no eggs, thickened with xanthan gum) link to section
In each section scroll down and you will find all the flavours available. Hope this helps 🙂
If you have any suggestions, we would love to hear them!
Xanthum gum, like Eggs are a binder. Xanthum gum replaces the egg. You don’t need both .
Egg yolks provide flavour, although not in this strawberry ice cream, both xanthan gum and egg yolks may be used in other cases.
Olá boa noite gostaria de saber se posso fazer um sorbet com a goma xantana como espessante e qual seria a proporção dela para a de água e a de açúcar, muito obrigado!
Do you mean strawberry sorbet? Because it depends on the fruit. But the short answer is yes, you can use xanthan gum to make a sorbet, but it depends on the water content. If it contains too much water, like a lemon sorbet, it may have to be combined with another thickener for best results.
Lisa,
You are an absolute gem! I tried (for the first time) your recipe using xanthan gum and it came out perfectly. I use a Kenwood ice cream maker. So now all the kids, in my rather remote neighbourhood, get ice cream every Friday afternoon; for many it is the first time they have ever eaten ice cream.
Many thanks for your guidance.
So glad to hear that! It is such a warm feeling to know that some children got to know about ice cream from this recipe. 🙂 Thank you for sharing!
Thank you SO much for the xanthan gum recipes! I would love to make this with cherries, and w/o blending the cherries into a puree but rather leave them in halves (like burgundy cherry ice cream). Can this be done at the end?
Fresh fruit contains water, so if left whole, they will be like little pieces of ice in the ice cream. Furthermore, if you remove the strawberry puree, the remaining ice cream mixture will be out of balance and will not churn properly. You may want to start with a recipe like this: https://asktheicecreamqueen.com/recipes/ice-cream-with-xanthan-gum/.
If you want to add cherries, you can use preserves, which contain enough sugar to stay soft and palatable. To add cherry preserves, strain them thoroughly to remove excess syrup and add them to the ice cream during the last minutes of churning, as I do in this video: https://www.youtube.com/watch?v=tgXuy4vDgCY. At 02:27 in the video, I start adding the cookie crumbs. I hope this helps! :)”
Can’t wait to try this recipe. Can frozen strawberries be used? Thawed and then macerated?
If I were to use frozen and thawed recipes, I would use this method instead: https://youtu.be/fs4ObjnPzDE. It is the same recipe, just a different method which I find is more suitable for frozen strawberries.
Best and easiest ice-cream site using xanthan gum that I have come across. Thank you. Strawberry ice-cream perfect.
Thank you for your comment. 🙂