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 Homemade Vanilla Ice Cream and Mango Ice Cream recipes.
Here are the ingredients you need for easy homemade strawberry ice cream made without churning in 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 Strawberry Ice Cream
You can make No Churn Strawberry Ice Cream in 4 easy steps.
1. Make the strawberry puree. Blend strawberries into a puree then pour the puree into a pot. Add sugar and lemon juice then bring to a simmer. Simmer until the puree thickens and reduces by about half. Let it chill in the fridge.
2. Beat the heavy cream until stiff peaks form.
3. Add sweetened condensed milk and chilled strawberry puree and beat to combine.
4. 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 and you do not want that. You could make the strawberry puree hours in advance or the day before and let it chill overnight in the fridge.
Ice Cream 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 to the whipped cream instead of strawberries.
- Pineapple Ice Cream- Add Pineapple Jam to the whipped cream instead of strawberry puree.
For this recipe I used:
- A blender.
- A hand mixer.
- Large mixing bowl.
- Spatula for scraping down the bowl.
Store homemade strawberry ice cream in an airtight container for about a month in the freezer.
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 fridge 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.
This No Churn Strawberry Ice Cream is great on its own but you could also serve it with:
More Ice Cream Recipes
- Homemade Vanilla Ice Cream (VIDEO)
- Homemade Chocolate Ice Cream
- Mango Ice Cream
- No Churn Coconut Ice Cream
More Desserts To Try
More Recipes With Strawberries
If you make this No Churn Strawberry Ice Cream recipe please leave a star rating or comment below!
No Churn Strawberry Ice Cream
- Hand Mixer
- 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
- 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.
- Chill the puree. 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.
Shari D. says
I'm sure that this was not intentional, but it seems your proofreader was asleep at the keyboard when this made it into your "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." 🤔 (emphasis is my own...all of it is a direct copy-paste) I honestly can't wait to try the first one I found - the vanilla ice cream recipe - as vanilla is really my favorite flavor of ice cream! I've been ragged all my life by others who claimed that "vanilla isn't really a flavor!" And why don't I like THEIR favorites, like Moose Tracks, or Butter Brickle, or others made with a wide variety of different ingredients!
Personally, I've always been of the opinion that using very high quality ingredients almost always yields a high quality result, and since REAL Mexican sourced vanilla, the original source of the flavorful organic, flower seed pods used to produce it, happen to be the most expensive ingredient you can put in ANY ice cream, I certainly don't find vanilla worthy of such downgrading with which they try to label it! I find a finely flavored vanilla ice cream the best flavor of all! And at almost 66, I don't intend to change my stance on that issue!
In fact, after growing up on a variety of ice cream flavors over the first 18 years of my life, I encountered the absolute best vanilla ice cream I ever put in my mouth, in November of 1975, in the dining car of an Amtrak train traveling from Newport News, Virginia to Chicago, Illinois! I immediately ordered a second serving, but being the last customer for the dinner service, I was very disappointed to learn that I had just finished up the last serving they had! I then asked to know the brand name of it, so I could chase it down elsewhere, and was told it was a brand called Breyers. Of course, in 1975, this was the original Breyers, which was only made with cream, milk, eggs, sugar and real vanilla bean, which accounted for the strange little dark specks of vanilla bean/pod I found in my ice cream! It took a while for me to track it down, since it wasn't yet available everywhere, but eventually it was, and it became the brand of choice for every birthday for which I was responsible for the ice cream!
Hi Shari, thanks for pointing out my typo. I have corrected it. Also, I would love to meet you one day to hear your wonderful stories. Please let me know if you try the vanilla ice cream recipe. I agree, vanilla ice cream is unbeatable!