This strawberry ice cream is rich, creamy, and packed with delicious chunks of strawberries. It uses only 3 ingredients and takes less than 5 minutes to make. Plus it's a no-churn so you don't need an ice cream maker. Use fresh or frozen strawberries any time of the year.
Table of Content
Strawberry season is here, and like every year we make a lot of strawberry desserts. I love the fresh strawberry flavor. This year, we also made a lot of strawberry ice cream and strawberry popsicles.
Why make this ice cream?
- It needs just three ingredients that you probably already have on hand, and it takes just five minutes to whip.
- It makes smooth and creamy ice cream with no ice crystals and no one will believe that it was not made using an ice cream maker.
- Also, it has a long shelf-life. So, I make a few different flavors and keep them in the freezer. Here are some additional homemade ice cream recipes.
- Add a little whole milk and whip in a blender to make the most amazing strawberry smoothie you have ever tasted.
- And unlike traditional ice cream, this one has no eggs, which means it's eggless - one dessert for everyone.
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.
- Condensed milk - Condensed milk is sweetened, which is why we do not add any additional sugar. You can also use homemade condensed milk.
- Vanilla - Condensed milk usually has vanilla. But, some additional teaspoons vanilla extract just makes the flavors better.
- Strawberries - You use fresh strawberries or frozen strawberries. You can 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. 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.
Homemade strawberry ice cream recipe
- In the large bowl of a stand mixer, with the paddle attachment, whip the heavy cream until almost stiff peaks.
Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter. - Next, add the condensed milk and vanilla bean extract. Mix a minute more to combine.
Pro tip - This is your basic no-churn vanilla ice cream. ? - 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.
Tips for success
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This gives the ice cream a more soft and creamy texture.
- Crushed fruits will make a marbled effect, and pureed fruits will give a perfect blend. Adding a combination of crushed, pureed, and whole gives a wonderful experience.
- 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.
- Also, you can store ice cream in a metal loaf pan 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.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Variations
- Strawberry Lemon ice cream- You can add a few tablespoons of lemon juice and lemon zest to enhance the flavor of the lemon.
- Pink strawberry ice cream - if you want you can add a few drops of pink food coloring to your ice cream.
- Strawberry chocolate ice cream - Fold ½ cup melted cooled white chocolate into the ice cream at the end of whipping.
- Spiked strawberry ice cream - Vodka and strawberry are a classic combination. You can add up to ½ cup of vodka, Bacardi rum, Irish whiskey, or bourbon to the ice cream base.
More ice cream recipes
- 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
- Cheesecake Ice Cream Recipe
- Pistachio Matcha Ice Cream
- Popsicles - Mango, Strawberry, Dulce De Leche
- See all ice cream, popsicle recipes
Frequently asked questions
What does no-churn mean?
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.
Can I use evaporated milk instead of condensed milk?
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.
Can I make this healthier?
Using high-fat whipped cream and condensed milk is what makes this ice cream creamy without any ice crystals. Using low-fat products will result in ice crystals.
Traditional vs no-churn ice cream?
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.
Printable Recipe
Strawberry Ice Cream
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Easy
Diet : GF, NF, Veg, Eggless
Calories: 126kcal
Adjust Servings Here: 10 servings
Description
This strawberry ice cream is rich, creamy, and packed with delicious chunks of strawberries. It uses only 3 ingredients and takes less than 5 minutes to make. Plus it's a no-churn so you don't need an ice cream maker. Use fresh or frozen strawberries any time of the year
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 cup (250 ml) Whipping cream
- ½ cup (120 ml) Condensed milk
- 1.5 cups (200 g) Strawberries (crushed)
- 1 teaspoon (1 teaspoon) Vanilla extract (optional)
Instructions
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until almost stiff peaks. Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine. Pro tip - This is your basic no-churn vanilla ice cream. ?
- Crush the strawberries with a fork. Then, add them to the whipped cream mixture and 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.
Recipe Notes & Tips
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
- Crushed fruits will make a marbled effect, pureed will give a perfect blend. Adding a combination of all crushed, pureed, and whole gives a wonderful experience.
- 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.
- You can store ice cream in a metal loaf pan 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.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Nutrition Information
Calories: 126- kcalCarbohydrates: 9- gProtein: 1- gFat: 9- gSaturated Fat: 5- gCholesterol: 34- mgSodium: 25- mgPotassium: 49- mgFiber: 0- gSugar: 8- gVitamin A: 395- IUVitamin C: 11.9- mgCalcium: 63- mgIron: 0.1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Wilhelmina Valladares
I tried this for a BBQ my son had and it turned out excellent. All his friends enjoyed it.
Thank you Veena for sharing this recipe.
Veena Azmanov
Happy you enjoyed thins Whilhemina. Thank you for the lovely feedback.
Janet Benson
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.
Veena Azmanov
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.
Maria B Rugolo
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!
Veena Azmanov
Thank you, Maria. I am so happy you enjoyed it.