Who doesn’t love a sweet, creamy scoop of ice cream on a warm day? This No Churn Strawberry Ice Cream is about to become your new best friend. Trust me, this one’s a game-changer—it’s so easy, you won’t believe it! No fancy machines required—just a handful of ingredients, a little patience, and boom, you’ve got yourself a dreamy homemade ice cream that’ll have everyone asking for seconds.

Why You’ll Love No Churn Strawberry Ice Cream

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re treating yourself on a quiet evening, or serving it up at a backyard BBQ with friends, this ice cream is perfect for any occasion. Here’s why it’s a favorite:

Versatile: You can serve this ice cream on its own, as a topping for pies, or alongside a slice of your favorite cake.

Budget-Friendly: No need to spend big at the ice cream parlor. This simple recipe uses basic pantry ingredients, so it’s affordable but still indulgent.

Quick and Easy: No ice cream maker? No problem! This recipe is incredibly easy to make, with only a few steps and a little time in the freezer.

Customizable: Want to add some extra fun? You can throw in some crushed cookies, chocolate chips, or a swirl of caramel to make it your own.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of sweetness and creaminess, making it a universal favorite.

Ingredients

Here’s the magic of this ice cream: it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:

Heavy Whipping Cream: This is what makes the ice cream creamy and smooth. Whip it up to soft peaks, and you’re halfway there!

Sweetened Condensed Milk: The secret to achieving that perfect sweetness without any extra hassle. It makes this ice cream extra indulgent.

Fresh Strawberries: They’re the star of the show! They’ll add a natural sweetness and a burst of fresh flavor. Plus, when blended, they make the ice cream beautifully pink.

Vanilla Extract: Just a touch to enhance the natural flavors and give the ice cream that comforting, rich flavor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: No need to preheat anything here—just get ready to whip some cream and blend those strawberries.

Combine Ingredients: In a mixing bowl, whip the heavy whipping cream until soft peaks form. In a separate bowl, mix the sweetened condensed milk and vanilla extract together. Then, gently fold the whipped cream into the condensed milk mixture until combined. The result should be light and fluffy!

Prepare Your Mixing Vessel: Line a loaf pan or any container with parchment paper for easy removal after freezing. This ensures your ice cream comes out in perfect shape when you’re ready to serve.

Add Strawberries: Blend the fresh strawberries into a smooth puree (or leave it a bit chunky for extra texture). Gently fold the strawberry puree into the cream mixture. The streaks of pink will make the ice cream look as amazing as it tastes.

Freeze to Perfection: Pour the mixture into the prepared pan, and smooth out the top. Cover with plastic wrap and freeze for at least 6 hours, or overnight for the best texture.

Finishing Touches: Once the ice cream has fully set, take it out of the freezer and let it sit for a few minutes to soften just enough for easy scooping. The texture should be creamy, soft, and absolutely irresistible.

Serve and Enjoy: Scoop out that beautiful, pink ice cream into bowls or cones, and enjoy the creamy, fruity goodness. It’s perfect for a sunny day or any time you need a little sweet treat.

Nutrition Facts

Servings: 6
Calories per serving: 250

(Note: The full nutrition details, including exact calorie counts and measurements, are available in the recipe card below.)

Preparation Time

Prep Time: 15 minutes
Cook Time: None
Total Time: 6 hours (freezing time)

How to Serve No Churn Strawberry Ice Cream

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

With Fresh Berries: Top your scoop of ice cream with fresh strawberries, raspberries, or blueberries for a burst of freshness.
On a Warm Brownie: Serve it alongside a warm, fudgy brownie for the ultimate indulgence.
With a Drizzle of Chocolate Syrup: For those extra chocolate lovers, drizzle a little warm chocolate syrup on top for that perfect balance of flavors.
In a Sundae: Create a sundae bar with toppings like sprinkles, crushed nuts, and whipped cream for a fun twist.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Don’t Skip the Whipping: Whipping the cream properly is key to getting that light, airy texture. Make sure your cream is chilled for the best results.
Fresh Strawberries vs. Frozen: Fresh strawberries give the best flavor, but frozen works too. Just make sure to thaw them before blending.
Make It Fun: Add some fun mix-ins like chocolate chips, cookie crumbles, or even a swirl of strawberry jam for extra flavor.

FAQ’s

Can I use frozen strawberries instead of fresh ones? Yes, frozen strawberries work fine, but be sure to thaw them before blending for the best texture.
How long will this ice cream last in the freezer? This ice cream can last up to 2 weeks in the freezer if stored properly.
Can I make this with a dairy-free alternative? Absolutely! You can substitute the heavy cream with coconut cream or another dairy-free alternative, and use a plant-based sweetened condensed milk.
Can I add other fruits to the recipe? Yes! Feel free to mix in other fruits like blueberries, mangoes, or peaches for a fun twist.
Do I need an ice cream maker for this recipe? Nope! This is a no-churn recipe, so no ice cream maker is needed.
What’s the best way to scoop this ice cream? Let the ice cream sit out for a few minutes before scooping to soften it just enough for easy serving.
Can I make this ahead of time? Yes, this ice cream needs to be frozen for at least 6 hours, so it’s perfect for making ahead of time.
How can I make this ice cream creamier? If you want an even creamier texture, try folding in some crushed graham crackers or cookie crumbs before freezing.
Can I use a different type of sweetener? You can experiment with other sweeteners like honey or maple syrup, but it may alter the flavor slightly.
How do I store leftovers? Keep any leftover ice cream in an airtight container, and be sure to cover it with plastic wrap or parchment paper to prevent freezer burn.

Conclusion

This No Churn Strawberry Ice Cream is an absolute must-try! It’s so easy to make, so delicious, and perfect for any occasion. Whether you’re treating yourself or sharing it with loved ones, this ice cream will definitely become a go-to summer dessert. Give it a try—your taste buds will thank you!

No Churn Strawberry Ice Cream

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Author: Sophia Bennett
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours 10 minutes
Yield: 6 servings 1x
Category: Dessert
Method: No-churn, Frozen
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A creamy and refreshing no-churn strawberry ice cream made with fresh strawberries and whipped cream, perfect for a quick and easy homemade dessert.

Ingredients

Units Scale

2 cups fresh strawberries, chopped
1 can (14 oz) sweetened condensed milk
2 cups heavy whipping cream
1 tsp vanilla extract

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Instructions

In a blender, puree the strawberries until smooth. Set aside.
In a large bowl, whip the heavy whipping cream until stiff peaks form.
In another bowl, combine the sweetened condensed milk and vanilla extract.
Gently fold the strawberry puree into the whipped cream mixture.
Pour the mixture into a loaf pan or a container and smooth the top.
Cover with plastic wrap and freeze for at least 4 hours or until fully set.
Scoop and serve when ready to enjoy!

Notes

You can swirl some extra strawberry puree into the ice cream mixture for a marbled effect.
For a richer flavor, use frozen strawberries instead of fresh ones.
Store the ice cream in an airtight container for up to a week in the freezer.

Nutrition

Serving Size: 1 scoop (1/6 of the recipe)
Calories: 220
Sugar: 25g
Sodium: 15mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 50mg