No-Churn Strawberry Ice Cream

Why You’ll Love This Recipe

No-Churn Strawberry Ice Cream is a creamy, fruity frozen treat made without an ice cream maker. It’s rich, refreshing, and packed with real strawberry flavor. With just a few simple ingredients and minimal prep, this recipe is perfect for summer days, family desserts, or anytime you’re craving homemade ice cream—no fancy equipment required.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberriessweetened condensed milkheavy whipping creamvanilla extractlemon juice (optional for brightness)pinch of salt

directions

Wash, hull, and chop the strawberries.

In a saucepan over medium heat, cook strawberries with a pinch of salt and lemon juice (if using) for 8–10 minutes, stirring occasionally until slightly thickened. Mash gently. Cool completely.

In a large bowl, whip the cold heavy cream until stiff peaks form.

In another bowl, mix sweetened condensed milk with vanilla extract.

Fold the whipped cream gently into the condensed milk mixture until smooth and fluffy.

Swirl in the cooled strawberry mixture, mixing gently to create ribbons or fully combine for a pink ice cream.

Pour into a loaf pan or freezer-safe container, cover with plastic wrap or a lid, and freeze for at least 6 hours or overnight until firm.

Scoop and serve!

Servings and timing

This recipe makes about 1½ quarts (8 servings).Preparation time: 20 minutesCooking and cooling time: 30 minutesFreezing time: 6 hoursTotal time: 6 hours 50 minutes

Variations

Fold in crushed graham crackers for a strawberry shortcake twist.

Use roasted or balsamic-glazed strawberries for added depth.

Add mini white chocolate chips or shredded coconut.

Swirl in strawberry jam or preserves for stronger fruit flavor.

Make a layered version with strawberry purée and whole berries.

storage/reheating

Store in a freezer-safe airtight container for up to 2 weeks.Place plastic wrap directly on the surface to prevent ice crystals.Softens best if left at room temperature for 5–10 minutes before scooping.

FAQs

Can I use frozen strawberries?

Yes, thaw and drain before cooking down into a sauce.

Is this ice cream very sweet?

It’s naturally sweet from the condensed milk and strawberries, but not overly sugary.

Do I need to strain the strawberry mixture?

Optional—strain if you prefer a smoother texture without seeds.

Can I skip cooking the strawberries?

You can use raw puréed strawberries, but cooking intensifies flavor and helps reduce excess liquid.

Can I make this dairy-free?

Use coconut cream and sweetened condensed coconut milk for a non-dairy version.

Why is my ice cream icy?

Ensure strawberries are fully cooled and any excess liquid is reduced before mixing in.

Can I add other fruits?

Yes, raspberries, peaches, or blueberries also work well in this recipe.

What pan should I use?

A loaf pan or metal container works great for even freezing.

Is this soft serve or scoopable?

It’s scoopable after fully freezing—just let it sit out for a few minutes if too firm.

Can I double the recipe?

Yes, just use a larger container and allow extra freezing time.

Conclusion

No-Churn Strawberry Ice Cream is a creamy, dreamy dessert that’s easy to make and bursting with fresh berry flavor. Whether enjoyed in a cone, a bowl, or with your favorite toppings, this homemade treat is sure to become a summer favorite. No machine, no fuss—just pure frozen bliss.

Print