No 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.
