Ice Cream

Creamy Yogurt Strawberry Ice Cream

Name: Creamy Yogurt Strawberry Ice Cream
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 130 g Heavy Cream; 80 g Yogurt; 60 g Strawberry Jam; 30 g Powdered Sugar

A rich and creamy homemade strawberry ice cream made with whipped cream, yogurt, and strawberry jam. This easy no-custard frozen dessert delivers a smooth texture and refreshing berry flavor with minimal ingredients.

Total: 30 minutes

Creamy Yogurt Strawberry Ice Cream finished dish

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Quick Recipe Summary

Cuisine: Chinese
Category: Ice Cream
Method: Ice Cream
Total Time: 30 minutes
Difficulty: Easy
Main Ingredient: Heavy Cream

Introduction

This Creamy Yogurt Strawberry Ice Cream recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.

Why You'll Love This Recipe

Ready in about 30 minutes, so it can fit into a busy cooking day.
Beginner-friendly enough for cooks who are still building confidence in the kitchen.
Gives the dish a clear creamy flavor profile without making the method feel complicated.
Useful as a reference recipe because the steps explain both what to do and what to watch for.

Ingredients

130 g Heavy Cream
80 g Yogurt
60 g Strawberry Jam
30 g Powdered Sugar

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.

Heavy Cream

This ingredient helps define the flavor, texture, or structure of the dish.

Yogurt

This ingredient helps define the flavor, texture, or structure of the dish.

Strawberry Jam

This ingredient helps define the flavor, texture, or structure of the dish.

Powdered Sugar

A small amount of sugar rounds out saltiness and helps create a more balanced finish.

Step-by-Step Instructions

Step 1
Place the ice cream bowl in the freezer for at least 15 hours or overnight before making the ice cream.
Step 2
Whip the heavy cream until thick and fluffy, forming soft to medium peaks.
Step 3
Add the yogurt and powdered sugar to the whipped cream.
Step 4
Mix until smooth and fully combined.
Step 5
Add the strawberry jam to the mixture.
Step 6
Stir until the jam is evenly incorporated and the mixture is smooth.
Step 7
If the mixture is warm, chill it in the refrigerator until it reaches about 5–10°C (41–50°F).
Step 8
Install the frozen ice cream bowl in the machine and pour in the chilled mixture.
Step 9
Churn the mixture for about 20 minutes, extending the time slightly if the base is not fully chilled.
Step 10
Serve immediately as soft-serve ice cream or transfer to an airtight container and freeze until firmer.

Cooking Tips

Powdered sugar dissolves more easily and creates a smoother texture, but granulated sugar can also be used. Since strawberry jam already contains sugar, adjust the added sweetener to taste. Chilling the ice cream base thoroughly before churning helps achieve a creamier result.

Serving Suggestions

Serve it with steamed rice when you want a simple Chinese home-cooked meal.
Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
Use the recipe card below when you want a quick cooking reference after reading the full notes.

Recipe Card

Ingredients

130 g Heavy Cream
80 g Yogurt
60 g Strawberry Jam
30 g Powdered Sugar

Method

Place the ice cream bowl in the freezer for at least 15 hours or overnight before making the ice cream.
Whip the heavy cream until thick and fluffy, forming soft to medium peaks.
Add the yogurt and powdered sugar to the whipped cream.
Mix until smooth and fully combined.
Add the strawberry jam to the mixture.
Stir until the jam is evenly incorporated and the mixture is smooth.
If the mixture is warm, chill it in the refrigerator until it reaches about 5–10°C (41–50°F).
Install the frozen ice cream bowl in the machine and pour in the chilled mixture.
Churn the mixture for about 20 minutes, extending the time slightly if the base is not fully chilled.
Serve immediately as soft-serve ice cream or transfer to an airtight container and freeze until firmer.