Homemade Strawberry Ice Cream
This no-churn strawberry ice cream is rich, creamy, and packed with fresh strawberry flavor. Made with whipped cream, sour cream, sweetened condensed milk, and strawberries, it comes together in minutes with no ice cream maker needed. The sour cream balances the sweetness and gives this homemade strawberry ice cream a smoother, more authentic ice cream flavor.
Strawberry ice cream has always been one of those flavors that disappears quickly in my freezer. Over the years, I’ve made countless no-churn ice creams using just cream, condensed milk, and fruit, but I always felt they were a little too sweet.
One summer, I started adding sour cream to balance the sweetness, and it completely changed the texture and flavor. The result is a strawberry ice cream that’s creamy, rich, and packed with real strawberry flavor without tasting overly sweet. Now it’s the version I make every year when strawberries are in season—and even when they’re not, because frozen strawberries work just as well.
Why You’ll Love This Strawberry Ice Cream
- No ice cream maker required.
- Fresh or frozen strawberries both work beautifully.
- Sour cream balances the sweetness and adds extra creaminess.
- Made with only 5 simple ingredients.
- Easy to customize with chunks, swirls, or mix-ins.
- Perfect make-ahead summer dessert.
Ingredients and substitutes
- Heavy cream – The higher the fat, the creamier your ice cream. For example, I use 38% fat content to make my whipping cream.
- Sour cream is my secret ingredient. It balances the sweetness from the condensed milk while adding a subtle tang and extra creaminess that makes the ice cream taste more like premium store-bought ice cream.
- Condensed milk is sweetened, so we do not add additional sugar. You can also use homemade condensed milk.
- Vanilla – Condensed milk usually has vanilla. But some additional teaspoons of vanilla extract just make the flavors better.
- Strawberries – You can use fresh strawberries or frozen strawberries. You can also make a smooth puree in the food processor or leave it chunky using a potato masher or fork. For smooth, clean color and texture, pass the puree through a fine-mesh strainer. In addition, to enhance the flavor of strawberries, you can make a strawberry reduction by cooking the puree in a medium saucepan over medium-low heat. Stir until it coats the back of a wooden spoon.
Step-by-step: Homemade strawberry ice cream recipe
- In the large bowl of a stand mixer, with the paddle attachment, whip the heavy cream and sour cream until they form soft peaks.
- Next, add the condensed milk and vanilla bean extract. Mix a minute more to combine.
- Crush the strawberries with a fork. Then, add the strawberry puree to the whipped cream mixture and whisk to combine.
Pro tip – I like to give it a gentle swirl just enough to combine and marble it. Alternatively, stir vigorously to blend it into a smooth strawberry pink color. - Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
Pro tip – For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
Storage
- Freezer: Store in an airtight container for up to 2 months.
- Prevent Ice Crystals: Press plastic wrap directly onto the surface before sealing the container.
- Serving: Let the ice cream soften on the counter for 5 to 10 minutes before scooping.
Can You Make Strawberry Ice Cream with Frozen Strawberries?
Yes. Frozen strawberries work just as well as fresh strawberries in this recipe. Simply thaw them first, drain excess liquid if needed, then crush or puree before folding them into the ice cream mixture. Using frozen berries means you can enjoy homemade strawberry ice cream all year round.
Strawberry Ice Cream (No Churn Recipe)
Savor the sweet taste of summer with homemade no-churn strawberry ice cream, a delightful treat that captures the essence of ripe strawberries in every bite. Made with fresh strawberries, sweetened condensed milk, vanilla extract, and whipped cream, this creamy delight is easy to prepare and requires no ice cream maker.
Video
Ingredients
- 250 ml (1 cups) Whipping cream
- 120 ml (½ cup) Sour cream
- 120 ml (½ cup) Condensed milk
- 200 g (1½ cups) Strawberries crushed
- 1 tsp Vanilla extract optional
Method
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream and sour cream until they form soft peaks250 ml Whipping cream , 120 ml Sour cream
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine.120 ml Condensed milk, 1 tsp Vanilla extract
- Crush the strawberries with a fork. Then, add them to the whipped cream mixture and combine.200 g Strawberries
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
Notes
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- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This gives the ice cream a softer and creamier texture.
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- Crushed fruits will have a marbled effect, and pureed fruits will give a perfect blend. Adding a combination of crushed, pureed, and whole gives a wonderful experience.
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- And if you use less fat, the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
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- Also, you can store ice cream in a metal loaf pan container wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
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- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
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- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use cold cream and cold sour cream for the best volume when whipping.
- Do not overwhip the cream or it can become grainy.
- Puree the strawberries for smooth ice cream or leave them chunky for texture.
- Frozen strawberries work just as well as fresh; thaw before blending.
- Freeze overnight for the firmest texture.
- Let the ice cream sit at room temperature for 5 to 10 minutes before scooping.
- No-Churn Ice Cream, or Vanilla Ice Cream,
- Blueberry Ice Cream, Blackberry Ice Cream
- Mixed Berry Ice Cream, Mango Ice Cream
- Raspberry Ice Cream or Raspberry Pavlova Ice Cream
Frequently asked questions
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don’t need an ice cream maker. It’s referring to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
Yes. Thaw them first and drain any excess liquid before crushing or pureeing.
Sour cream balances the sweetness from condensed milk and creates a richer, creamier texture.
Condensed milk provides sweetness and helps create a smooth no-churn texture. Replacing it will require additional recipe adjustments.
No, because it won’t be sweet! The difference between evaporated and condensed milk is that condensed milk is sweet with a caramel-like flavor, while evaporated milk is just thick milk with 60% of the liquid evaporated.
Stored in an airtight container, it keeps well in the freezer for up to 2 months.
Traditional ice cream is made with egg yolks, whole milk, heavy cream, and sugar. You simmer the milk mixture in a small to medium saucepan over medium-low heat until you have a thick custard that coats the back of a spoon. Mix it with fruit puree and cool in the refrigerator. Of course, this needs the use of an ice cream maker. But not with no-churn ice creams.
Yes. This same recipe works well with raspberries, blueberries, blackberries, or mixed berries.
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BEST no churn ice cream EVER!! Who knew sour cream could make such a huge difference? It was actually fun to make! thanks for sharing your secret recipes. Love all of them.
I tried this for a BBQ my son had and it turned out excellent. All his friends enjoyed it. That sour cream addition was a game changer.
Thank you Veena for sharing this recipe.
Happy you enjoyed thins Whilhemina. Thank you for the lovely feedback.
I doubled the amount of ingredients and followed this to the letter but the ice cream has not frozen 6hrs later. I will leave it overnight but I have my doubts.
Are you sure you used heavy cream? The cream must be at least 35% or it won’t be creamy.
My ice cream usually takes about 4 to 6 hours to freeze.
Yes, leave it overnight. In my fridge, it usually takes about 4 to 6 hours for a 1-lt tub. You may need more if you doubled the amount. But it will freeze for sure.
This recipe is incredibly simple and the result is amazingly delicious.
At first there is a bit of an icy feel that immediately turns into a smooth and creamy texture. The flavor is intense and lasting. Topping it with the Strawberry Filling added a whole other level of deliciousness. Store-bought ice cream is a thing of the past!
Thank you, Maria. If you place a piece of plastic warp over the surface of the ice cream before freezing it will prevent ice crystals. I am so happy you enjoyed it.