If you’ve ever dreamed of enjoying creamy, dreamy ice cream without the fuss of an ice cream maker, this No Churn Strawberry Ice Cream Recipe is the perfect treat to bring that dream to life. Bursting with fresh, tangy strawberries and a velvety smooth texture, it’s a refreshing delight that’s so simple to make you’ll want to whip it up again and again. This recipe combines the natural sweetness of strawberries with creamy whipped goodness, all coming together in a wonderfully light and fluffy ice cream that will steal the show at any gathering or quiet night in.
Ingredients You’ll Need
Getting the perfect balance of flavor and texture in this ice cream is all about using just a handful of fresh, quality ingredients. Each component plays a unique role in delivering that luscious strawberry taste and that wonderfully creamy mouthfeel.
- Strawberries (1 ½ pounds): Fresh and ripe strawberries provide the vibrant color and that unmistakable fruity flavor that’s the star of this recipe.
- Sweetened condensed milk (14 fl oz, cold): Adds rich sweetness and creates the creamy base without needing churning.
- Granulated sugar (2 tbsp): Boosts the sweetness and helps balance the tartness of the berries.
- Salt (⅛ tsp): Just a pinch to enhance all the flavors and deepen the overall profile.
- Pure vanilla extract (1 tsp): Brings warmth and depth to complement the strawberry essence.
- Heavy cream (2 cups, very cold): Whipped to perfection, it gives the ice cream its fluffy, luscious texture without any machines.
How to Make No Churn Strawberry Ice Cream Recipe
Step 1: Crush and Purée the Strawberries
Begin by puréeing the fresh strawberries in a blender or food processor until completely smooth. Then press the purée through a fine-mesh sieve to remove all the pesky seeds, leaving you with a silky strawberry sauce that’s vibrant and fresh.
Step 2: Heat the Strawberry Purée
Transfer the seedless purée to a saucepan and gently heat it over medium heat, stirring occasionally until it reduces by half. This concentrates the flavor and intensifies the natural sweetness. Once reduced, pop the purée in the freezer for about 20 minutes to cool it down before mixing it into the ice cream base.
Step 3: Whisk the Sweetened Condensed Milk Mixture
In a medium bowl, whisk together the cold sweetened condensed milk, granulated sugar, vanilla extract, and salt until the mixture is smooth and slightly thickened—this blend brings together sweetness and flavor to balance the tang of the strawberries perfectly.
Step 4: Mix in the Cooled Strawberry Purée
Gently fold the cooled strawberry purée into the sweetened condensed milk blend. This beautiful pink mixture is the heart of your ice cream, marrying the fresh berry flavor with sweet creaminess.
Step 5: Beat the Heavy Cream
Using a stand mixer, handheld mixer, or a strong arm with a whisk, beat the very cold heavy cream until stiff peaks form. This step is crucial because the fluffy whipped cream creates the light texture that makes this a No Churn Strawberry Ice Cream Recipe that feels indulgent but is so easy to make.
Step 6: Fold and Combine
Carefully fold the strawberry-condensed milk mixture into the whipped cream. Stir gently to combine without deflating the cream’s airiness—this delicate folding ensures the texture stays nice and fluffy.
Step 7: Freeze Until Firm
Pour the combined mixture into a 9×5 loaf pan or any freezer-safe container, smoothing the top evenly. Cover tightly with plastic wrap and freeze for at least 4 hours, or preferably overnight, allowing the flavors to meld and the ice cream to set to the perfect scoopable consistency.
How to Serve No Churn Strawberry Ice Cream Recipe
Garnishes
When it’s time to dig in, consider topping your No Churn Strawberry Ice Cream with fresh strawberry slices, a drizzle of balsamic glaze for a sophisticated twist, or even a sprinkle of crushed graham crackers for added texture. Each garnish adds an extra burst of flavor or crunch, making your serving truly special.
Side Dishes
This strawberry ice cream pairs beautifully with light, summery treats. Think warm lemon cakes, buttery shortbread cookies, or fresh fruit salads. Its creamy nature balances tart and crunchy desserts, making your overall dessert experience a perfect harmony of textures and flavors.
Creative Ways to Present
Take your presentation to the next level by serving scoops in hollowed-out strawberries or edible waffle cones. For parties, layer the ice cream with strawberry compote and crushed nuts in clear glasses to create stunning parfaits that everyone will rave about. The No Churn Strawberry Ice Cream Recipe is incredibly versatile and perfect for impressing guests with minimal effort.
Make Ahead and Storage
Storing Leftovers
Keep any leftover ice cream tightly covered in an airtight container to prevent freezer burn and preserve that fresh strawberry flavor. It can comfortably last for up to two weeks while maintaining delicious taste and texture.
Freezing
This ice cream freezes exceptionally well without ice crystals forming, thanks to the sweetened condensed milk base. Be sure to freeze it flat and covered to keep its soft, creamy consistency intact. When properly stored, it’s ready for spontaneous dessert cravings anytime.
Reheating
While ice cream isn’t something you’d typically reheat, letting it sit at room temperature for 10-15 minutes before scooping makes serving much easier and enhances its creamy texture. Avoid microwaving as it may melt unevenly and lose that beautiful consistency.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work just fine. Make sure to thaw and drain any excess liquid before puréeing to avoid a watery texture in your ice cream.
Is it possible to make this recipe dairy-free?
You can substitute coconut cream for heavy cream and use a dairy-free condensed milk alternative. Keep in mind the texture might vary slightly, but it will still be delicious!
How long does this No Churn Strawberry Ice Cream Recipe take to make?
The active prep is quite short—about 20 minutes—but you need at least 4 hours for freezing, so plan ahead to enjoy it well chilled and perfectly set.
Can I add mix-ins like chocolate chips or nuts?
Yes! Fold in your favorite add-ins right after combining the whipped cream and strawberry mixture for a fun twist on the classic recipe.
What should I do if my ice cream is too hard after freezing?
Simply let it sit at room temperature for around 15 minutes before scooping. This softens the ice cream perfectly without melting it completely.
Final Thoughts
You truly can’t beat this No Churn Strawberry Ice Cream Recipe for a simple, luscious, and irresistibly fresh dessert. Whether you’re an ice cream novice or a seasoned treat creator, this recipe brings smiles and sweet satisfaction every time. So go ahead, gather those strawberries, and treat yourself to homemade ice cream magic without any fuss or fancy equipment!
PrintNo Churn Strawberry Ice Cream Recipe
This No Churn Strawberry Ice Cream recipe offers a simple and delicious way to enjoy homemade strawberry ice cream without an ice cream maker. Using fresh strawberries, sweetened condensed milk, and whipped cream, this creamy treat is easy to prepare and perfect for satisfying your summer cravings. The strawberries are pureed and gently folded into whipped cream, then frozen until set, creating a smooth and naturally fruity ice cream that’s perfect for dessert or a cool snack.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Strawberry Puree
- 1 ½ pounds strawberries (washed and hulled, about 4–5 cups whole berries)
Ice Cream Base
- 14 fl oz sweetened condensed milk (cold)
- 2 tbsp granulated sugar
- ⅛ tsp salt
- 1 tsp pure vanilla extract
Whipped Cream
- 2 cups heavy cream (very cold)
Instructions
- Crush Strawberries: Purée the strawberries in a blender or food processor until smooth. To eliminate seeds, press the purée through a fine-mesh sieve and collect the smooth strawberry liquid.
- Heat Strawberry Purée: Pour the sieved strawberry purée into a saucepan and heat over medium heat, stirring occasionally until the mixture reduces by half. Once reduced, transfer it to the freezer and let it cool for about 20 minutes.
- Mix Sweetened Condensed Milk: In a medium bowl, whisk together the cold sweetened condensed milk, granulated sugar, vanilla extract, and salt until the mixture is smooth and slightly thickened. Then, fold in the cooled strawberry purée thoroughly.
- Whip Cream: Using a stand mixer, hand mixer, or whisk, beat the very cold heavy cream until stiff peaks form. This typically takes about 2-5 minutes and ensures a fluffy texture for the ice cream base.
- Fold Mixtures: Gently fold the strawberry and milk mixture into the whipped cream, being careful to combine thoroughly without deflating the whipped cream, to maintain the airy texture essential for no churn ice cream.
- Freeze: Pour the combined mixture into a 9×5-inch loaf pan or any freezer-safe container and smooth the top with a spatula. Cover with plastic wrap and freeze for at least 4 hours or overnight until firm.
- Serve: Before serving, allow the ice cream to soften at room temperature for about 15 minutes to make scooping easier and enjoy the creamy, fresh strawberry flavor.
Notes
- Using very cold heavy cream helps achieve better volume and stiff peaks when whipping.
- Reduction of the strawberry purée intensifies the flavor and eliminates excess water, improving the texture.
- Folding gently preserves the airy structure vital to a creamy no-churn ice cream.
- The ice cream is best stored covered in the freezer and can be kept for up to one week.
- If you prefer a smoother texture, you can skip sieving the purée but expect seed bits.
- Adjust sugar to taste depending on the sweetness of your strawberries and personal preference.
