Mediterranean No Churn Strawberry Ice Cream
This no-churn strawberry ice cream comes together without any special equipment and gets its Mediterranean twist from fresh fruit, honey, and a light touch of citrus. The texture is creamy, the flavor is bright, and the whole process is simple. It’s a great summer dessert, and because it freezes well, you can make it ahead for gatherings or keep a batch in the freezer for when you want something cold and fruity.
Prep time: 15 minutes
Freeze time: 6–8 hours
Total time: About 6½–8½ hours
Ingredients
Fresh strawberries, hulled and chopped
Sweetened condensed milk
Heavy cream (or whipping cream)
Honey or sugar
Lemon zest or orange zest
Vanilla extract
Pinch of salt
Instructions
Add the strawberries to a bowl with honey or sugar. Let them sit about 10 minutes until juicy.
Mash them lightly or blend them if you want a smoother texture.
Whip the heavy cream in a separate bowl until it forms soft peaks.
Add condensed milk, vanilla, zest, and a pinch of salt to the whipped cream. Fold gently.
Fold in the strawberry mixture.
Pour into a loaf pan or freezer-safe container.
Smooth the top and cover tightly with plastic wrap or a lid.
Freeze at least 6 hours or overnight until firm.
Let it sit a few minutes at room temperature before scooping.
Tips
Use ripe strawberries for the best flavor.
Don’t overwhip the cream or the texture may turn grainy.
Macerating the berries with honey helps release their juices naturally.
A little lemon or orange zest brightens the flavor.
For a stronger strawberry taste, reduce some of the mashed berries in a pan to concentrate them.
Keep folding gentle so the ice cream stays airy.
Freeze the container before pouring in the mixture to help it set faster.
Cover the top well to prevent ice crystals.
Let the ice cream soften slightly before serving for the smoothest scoops.
For added texture, stir in a few small strawberry chunks at the end.
Variations
Mediterranean Honey Strawberry Ice Cream: Use only honey for sweetness.
Strawberry Basil: Add finely chopped fresh basil.
Strawberry Rosewater: A small splash of rosewater adds a floral touch.
Strawberry Lemon Swirl: Mix in a streak of lemon curd.
Strawberry Pistachio: Add chopped pistachios for crunch.
Strawberry Yogurt Gelato-Style: Replace part of the cream with Greek yogurt.
Strawberry Pomegranate: Add a drizzle of pomegranate molasses.
Strawberry Coconut: Swap the cream for coconut cream.
Strawberry Chocolate Chip: Stir in mini chocolate chips.
Mixed Berry: Replace part of the strawberries with blueberries or raspberries.
Q&A
Can I use frozen strawberries?
Yes, thaw them first and drain excess water.
Why does no-churn ice cream work without a machine?
Whipped cream adds air, and condensed milk keeps the mixture smooth.
Can I reduce the sweetness?
Yes, cut back the honey or use less condensed milk, but keep some for texture.
Can I make it dairy-free?
Use coconut cream and a vegan condensed milk substitute.
Can I blend everything instead of folding?
Blending removes air, so the ice cream will be denser.
How long does it keep in the freezer?
Up to two weeks in an airtight container.
Can I add jam instead of fresh berries?
Yes, swirl in strawberry jam for a ripple effect.
Why is my ice cream icy?
It may have too much water from the berries. Reduce them slightly before mixing.
Can I use whipping cream with lower fat?
Full-fat cream works best for the right texture.
Can I double the recipe?
Yes, use a larger container and make sure it freezes fully.
Nutrition
(approximate per serving)
Calories: 230–290
Carbs: 26–32 g
Protein: 3–5 g
Fat: 12–16 g
Fiber: 1–2 g
Sugar: 25–30 g
Conclusion
This no-churn Mediterranean strawberry ice cream is easy to make, refreshing, and full of natural fruit flavor. The honey and citrus notes bring a bright finish, and the creamy base stays smooth without any special equipment. It’s a simple recipe that feels special and works for casual dessert nights or summer gatherings.