You're going to LOVE this No Churn Strawberry Ice Cream! Just 5 simple ingredients and you have a tasty treat! You do not need an ice cream machine for this recipe.
I've been loving seeing all the vibrant strawberries in stores. So I have been making a lot of Strawberry Ice Cream.
Let's just say I'm on a strawberry kick! Because I made Strawberry Dutch Baby and Strawberry Limeade the other day and loved every bit of each of them. The recipes will be here soon.
Today is all about strawberry ice cream inspired by these vanilla ice cream and mango ice cream recipes.
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The Ingredients
Here are the ingredients you need for easy homemade strawberry ice cream made without an ice cream machine.
- Strawberries. I used fresh strawberries but you could use frozen strawberries as well. If you use frozen strawberries, be sure to defrost them before using them.
- Sugar. A little sugar added to the strawberries helps the fruits maintain their color.
- Lemon Juice. Freshly squeezed lemon juice added to the strawberries help them stay red just like the sugar does.
- Heavy Whipping Cream. Also known as heavy cream or whipping cream, heavy whipping cream forms the base of this no-churn strawberry ice cream. You can find heavy whipping cream in the dairy and fridge section of supermarkets. Other names for heavy whipping cream are double cream (British) or Devonshire cream.
- Sweetened Condensed Milk. This adds sweetness and creaminess to the ice cream.
See the recipe card below for the quantities of each ingredient.
How To Make It
You can make No Churn Strawberry Ice Cream in 4 easy steps.
Make strawberry puree. Blend strawberries into a puree then pour the puree into a pot. Add sugar and lemon juice then bring to a simmer and simmer until the puree thickens and reduces by about half. Let it chill in the fridge.
Beat the heavy cream until stiff peaks form.
Add sweetened condensed milk and chilled strawberry puree and beat to combine,
Pour into a loaf pan or ice cream bowl and keep in the freezer to freeze for about 8 hours or overnight.
Hint: It is important to let the strawberry puree chill before adding it to the whipped cream. Hot strawberry puree will cause the whipped cream to melt and lose its fluffy texture. You could make the strawberry puree hours in advance or the day before and let it chill overnight in the fridge.
Variations
Thinking of making another flavored ice cream instead of strawberry ice cream? Try these variations!
- Lemon Ice Cream - Add lemon curd into the whipped cream instead of strawberry puree.
- Peach Ice Cream - Puree peach and add into the whipped cream instead of strawberries.
- Pineapple Ice Cream- Add Pineapple Jam to the whipped cream instead of strawberry puree.
Equipment
For this recipe I used:
- A blender.
- A hand mixer.
- Large mixing bowl.
- Spatula for scraping down the bowl.
Storage
Store homemade strawberry ice cream for about a month in the freezer.
Top tip
It is important to ensure that the heavy whipping cream is cold before you start whipping it. To ensure it is cold enough, only take it out of the oven when you are ready to whip it. To further ensure it whips well, place the empty mixing bowl you'll use to whip the cream into the freezer for about 5 minutes so it chills. Then take it out and whip it.
Watch How To Make It
Watch me making No Churn Strawberry Ice Cream in this video on my YouTube channel. If you would love to keep up with my videos, SUBSCRIBE to my YouTube channel and click on the notification bell so you can get notified whenever I post a new video.
Recipe
No Churn Strawberry Ice Cream
Equipment
- Hand Mixer
- Blender
Ingredients
- 2 pounds fresh strawberries, hulled and cut into quarters or frozen strawberries, see Note 1
- 2-3 tablespoons freshly squeezed lemon juice
- 2 tablespoons sugar
- 2 cups heavy whipping cream (about 500ml) See Note 2
- 14 oz can sweetened condensed milk
Instructions
- Make the Strawberry Puree. Place the strawberries into a blender and blend into a puree. Pour the puree into medium-sized pot (preferably a cast iron or non-stick pot), Add the lemon juice and sugar. Turn the heat on high and bring to a simmer. Reduce the heat to medium and simmer for 10-15 minutes until the mixture has reduced by about half.
- Let the puree cool completely then chill in the fridge until ready to use.
- Let the puree cool completely then chill in the fridge until ready to use.
- Beat the cream. Pour the heavy whipping cream into a large bowl. Using an electric hand mixer, whip the cream on medium speed until stiff peaks form. Once stiff peaks form, stop beating, or else the cream will turn into butter.
- Add the sweetened condensed milk and strawberry puree. Add the sweetened condensed milk and strawberry puree into the bowl with the whipped cream then beat everything on low speed until combined.
- Freeze the ice cream. Pour the mixture into a loaf pan or a plastic bowl with a tight-fitting lid. If you pour the mixture into a loaf pan, cover it with plastic wrap ensuring that the plastic wrap touches the mixture (Note 3). Freeze for about 8 hours or overnight until frozen.
- Serve. Scoop and serve. If the ice cream is too hard, let it thaw at room temperature for at least 30 minutes until it is scoopable.
Notes
Nutrition
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