Description
No-churn strawberry ice cream is a creamy, refreshing dessert made with just a few ingredients—no ice cream maker needed. Bursting with real strawberry flavor, it’s the perfect frozen treat for hot summer days.
Ingredients
Units
Scale
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups fresh strawberries, hulled and chopped
- 1 tbsp lemon juice
- 2 tbsp granulated sugar
Instructions
- In a medium saucepan over medium heat, combine chopped strawberries, lemon juice, and sugar. Cook for 5–7 minutes until the strawberries break down and the mixture thickens slightly. Let cool completely.
- In a large bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, combine the sweetened condensed milk and vanilla extract.
- Fold the whipped cream into the condensed milk mixture until fully combined.
- Gently fold in the cooled strawberry mixture, creating swirls or mixing completely based on preference.
- Pour the mixture into a loaf pan or airtight container, cover, and freeze for at least 6 hours or overnight.
- Scoop and serve when fully frozen.
Notes
- Use very ripe strawberries for the best flavor and natural sweetness.
- For a chunkier texture, reserve some strawberry pieces to fold in separately.
- This ice cream stays creamy and scoopable thanks to the whipped cream base.
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 22g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg