Homemade Strawberry Ice Cream
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. Simply blend the ingredients, freeze until firm, and indulge in the luscious texture and intense strawberry flavor, perfect for cooling off on a hot day.
Strawberries are a beloved fruit that is perfect for desserts, especially frozen treats, due to their vibrant color, juicy texture, and sweet flavor. When frozen, strawberries retain their natural sweetness and develop a slightly firmer texture, making them ideal for blending into creamy ice creams or sorbets. In addition, their bright red hue adds a beautiful pop of color to desserts, while their natural sweetness balances out the richness of creamy bases.
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 up.
- It makes smooth, creamy ice cream with no ice crystals, and no one will believe it wasn’t made with 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.
- 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, 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 until it forms 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.
- 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.
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.
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 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.
Strawberry Ice Cream
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
- 1 cup (250 ml) Whipping cream
- ½ cup (120 ml) Condensed milk
- 1.5 cups (200 g) Strawberries crushed
- 1 tsp (1 tsp) Vanilla extract optional
Method
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until it forms almost stiff peaks.
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine.
- Crush the strawberries with a fork. Then, add them to the whipped cream mixture and combine.
- 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?
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actually fun to make! thanks for sharing-
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.
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.
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. I am so happy you enjoyed it.