No-Churn Strawberry Ice Cream
Total Time: 15 minutes prep + 6 hours freezing
Servings: About 6
This No-Churn Strawberry Ice Cream is creamy, fruity, and irresistibly simple—no ice cream maker required. With just a handful of ingredients, you get a homemade dessert that tastes fresh and indulgent. The sweetened condensed milk adds smoothness, the whipped cream makes it light and airy, and the macerated strawberries infuse it with natural sweetness and bright flavor. It’s a perfect summer treat you can whip up anytime.
Ingredients
Strawberries: 2 cups fresh strawberries, hulled and chopped
Sugar: 2 tablespoons granulated sugar (for macerating the strawberries)
Sweetened Condensed Milk: 1 can (14 oz / 400 g)
Heavy Cream: 2 cups, cold
Vanilla Extract: 1 teaspoon
Instructions
Macerate the strawberries:
In a bowl, combine chopped strawberries with the sugar. Stir well and let sit for about 15–20 minutes until the strawberries release their juices. This step deepens the flavor and softens the fruit.
Blend or mash:
For a smooth texture, blend most of the strawberries into a puree. For a chunkier ice cream, mash them lightly with a fork. You can also save a few small pieces to fold in later for texture.
Whip the cream:
In a large chilled bowl, use an electric mixer to beat the heavy cream until stiff peaks form. This usually takes 3–4 minutes.
Mix the base:
In another bowl, combine the sweetened condensed milk and vanilla extract. Gently fold in the strawberry puree until evenly mixed.
Combine the mixtures:
Add a scoop of whipped cream to the strawberry mixture and stir gently to lighten it. Then fold in the rest of the whipped cream carefully to maintain the airy texture.
Add extra strawberries (optional):
If you reserved some chopped strawberries, gently fold them into the mixture now.
Freeze:
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover with plastic wrap or a lid, and freeze for at least 6 hours or overnight until firm.
Serve:
Let the ice cream sit at room temperature for 5–10 minutes before scooping. Enjoy it as-is or top with extra strawberry slices or a drizzle of syrup.
Tips
Choosing and Preparing the Strawberries
Use ripe strawberries: The sweeter and redder they are, the better the flavor. Avoid underripe or white-tipped berries—they can make the ice cream taste less vibrant.
Macerate properly: Let the strawberries sit with sugar for at least 15–20 minutes to draw out their natural juices. This helps create a deeper, more jam-like flavor and prevents icy bits in the finished ice cream.
Texture control: Blend all the strawberries for a smooth ice cream or mash part of them for small fruit chunks. A half-blended mix gives the best balance of flavor and texture.
Whipping the Cream
Chill everything first: Cold cream whips faster and holds its structure better. For best results, chill the mixing bowl and beaters for 10–15 minutes before whipping.
Don’t overwhip: Stop as soon as stiff peaks form. Overwhipped cream can turn grainy or start to separate, making the ice cream dense.
Fold gently: When combining with the condensed milk mixture, use a spatula and light folding motions to keep the mixture airy.
Sweetness and Flavor Adjustments
Adjust to taste: If your strawberries are very sweet, reduce or skip the added sugar. If they’re tart, add an extra tablespoon of sugar or a drizzle of honey.
Add acidity: A teaspoon of lemon juice or zest enhances the strawberry flavor and balances the sweetness.
Boost flavor: A dash of salt or a few drops of balsamic vinegar can add depth and make the strawberries taste richer.
Freezing Tips
Use a shallow container: A loaf pan or similar shallow dish allows the ice cream to freeze evenly.
Prevent ice crystals: Press plastic wrap or parchment directly onto the surface before freezing. This limits air exposure and keeps the texture creamy.
Scoop easily: Let it sit at room temperature for 5–10 minutes before serving so it softens slightly.
Variations
Chocolate Swirl: Melt ½ cup of dark or milk chocolate, cool slightly, and drizzle it into the ice cream mixture before freezing. Swirl gently with a spoon.
Cheesecake Style: Add 3 tablespoons of softened cream cheese to the condensed milk and blend before mixing. It gives a tangy, rich twist.
Berry Medley: Use a mix of strawberries, raspberries, and blueberries for a mixed-berry version.
Coconut Strawberry: Substitute 1 cup of heavy cream with coconut cream and add shredded coconut for a tropical spin.
Cookies & Cream Twist: Fold in crushed vanilla wafers, graham crackers, or shortbread for texture.
Dairy-Free or Vegan Option
Base swap: Use full-fat coconut milk or coconut cream instead of heavy cream, and sweetened condensed coconut milk in place of the regular one.
Flavor boost: Coconut pairs beautifully with strawberries, so add a teaspoon of vanilla or coconut extract for balance.
Whip alternative: If not using heavy cream, you can whip chilled coconut cream until fluffy before folding it into the strawberry mixture.
Storage and Serving
Store in a sealed, freezer-safe container for up to 2 weeks.
Always cover tightly to prevent freezer burn or ice crystal formation.
For the best flavor and texture, eat within the first week.
Serve in bowls, cones, or as a topping for waffles, pancakes, or cakes.
Nutrition
(Approx. per serving)
Calories: 310
Protein: 5g
Fat: 20g
Carbohydrates: 30g
Sugar: 27g
Conclusion
This No-Churn Strawberry Ice Cream delivers everything you love about homemade dessert—fresh fruit flavor, creamy texture, and easy prep. You don’t need any fancy equipment, just a few simple ingredients and a bit of patience while it freezes. It’s a refreshing, crowd-pleasing treat perfect for warm days or any time you crave something sweet and homemade.