There is something truly magical about homemade ice cream that brings a smile to your face with every bite, and this No Churn Strawberry Ice Cream Recipe is a shining example. Bursting with the fresh, juicy flavor of ripe strawberries, this recipe combines luscious creaminess and natural sweetness, all without the need for an ice cream maker. It’s so simple, yet incredibly satisfying—a perfect treat to cool you down on a warm day or to impress guests with an effortlessly elegant dessert. Whether you’re an ice cream enthusiast or just getting started with homemade frozen treats, this recipe will quickly become a favorite for its dreamy texture and vibrant taste.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward your delicious homemade ice cream. Each one plays a crucial role: strawberries bring fresh, fruity flavor and beautiful color; sugar and lemon juice enhance and balance sweetness; sweetened condensed milk adds rich creaminess without fuss; heavy whipping cream creates that smooth, airy texture; and vanilla extract offers a warm, inviting aroma that ties everything together.
- Fresh strawberries: The heart of the ice cream, providing natural sweetness and vibrant color.
- Granulated sugar: Helps macerate the strawberries and sweetens the mixture perfectly.
- Lemon juice: Brightens the strawberry flavor and balances the sweetness with a subtle tang.
- Sweetened condensed milk: Adds creaminess and richness without the need for heavy cream alone.
- Heavy whipping cream: Whipped to fluffy peaks, it creates that dreamy, soft-serve texture.
- Vanilla extract: Rounds out the flavor profile with a cozy, aromatic hint.
How to Make No Churn Strawberry Ice Cream Recipe
Step 1: Prepare the Strawberries
Start by combining fresh sliced strawberries with granulated sugar and a dash of lemon juice in a medium bowl. Let them sit for 10 to 15 minutes, allowing the strawberries to release their natural juices and soften. This step is key to intensifying the strawberry flavor and ensuring the sweetness melds beautifully throughout your ice cream base.
Step 2: Blend the Strawberries
Once the strawberries have softened and released their juices, it’s time to blend. Use a blender or food processor to create a smooth puree. If you prefer a bit of texture, leave it slightly chunky—either way, it adds a wonderful strawberry burst to every creamy bite.
Step 3: Whip the Cream
In a separate large bowl, whip the heavy whipping cream together with vanilla extract until stiff peaks form. This whipped cream is crucial for giving your ice cream that light, airy texture that makes it so irresistible and easy to scoop.
Step 4: Combine the Ingredients
Gently fold the strawberry puree into the whipped cream, mixing carefully to keep as much air in the mixture as possible. Then, fold in the sweetened condensed milk until everything is fully combined, resulting in a perfectly balanced, luscious ice cream base.
Step 5: Freeze the Ice Cream
Pour your mixture into a loaf pan or an airtight container, smoothing the surface with a spatula. Cover tightly with plastic wrap and freeze for at least six hours, or until the ice cream is firm and scoopable. This no-churn method means you can skip the machine and still enjoy an impressively creamy finished product.
Step 6: Serve
Once your ice cream is frozen solid, scoop it into generous servings and enjoy immediately. Whether it’s a solo indulgence or shared among friends, your homemade strawberry ice cream will always bring joy with every creamy spoonful.
How to Serve No Churn Strawberry Ice Cream Recipe
Garnishes
Top your ice cream with fresh strawberry slices, a drizzle of honey, or a sprinkle of crushed nuts for added texture and flavor contrast. Whipped cream or a few mint leaves can also add a fresh, decorative touch that makes the dessert feel even more special.
Side Dishes
No Churn Strawberry Ice Cream pairs wonderfully with light desserts like shortcakes, warm brownies, or crisp wafers. Serving it alongside fresh berries enhances the fruitiness even more, creating a complete and elegant summer treat.
Creative Ways to Present
If you want to wow your guests, serve this ice cream in hollowed-out strawberry shells or edible cookie cups. Layer it between fresh strawberries and crumbled cookies to create a parfait-style dessert that’s as fun to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
If you have any ice cream left, store it in an airtight container in the freezer. Proper storage helps preserve the texture and flavor, keeping it fresh for up to two weeks.
Freezing
The no churn strawberry ice cream should be frozen for a minimum of six hours for the best consistency. The longer it stays frozen, the firmer it becomes, but letting it soften slightly before scooping will help you get those perfect smooth scoops every time.
Reheating
Ice cream is best enjoyed cold, so reheating is generally not recommended. Instead, simply let it sit at room temperature for 5 to 10 minutes before scooping if it’s too hard straight from the freezer.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used if fresh ones aren’t available. Just thaw and drain them before mixing with sugar and lemon juice to avoid excess water diluting your ice cream.
Do I need an ice cream maker for this recipe?
No, the beauty of this No Churn Strawberry Ice Cream Recipe is its simplicity—no ice cream maker is needed. The whipped cream and sweetened condensed milk create a creamy texture all on their own.
How can I make this recipe dairy-free?
Try substituting coconut cream for heavy whipping cream and use a dairy-free sweetened condensed milk alternative. The flavor will be slightly different but still delicious and creamy.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! Fold in your favorite mix-ins gently after combining all the base ingredients to add texture and extra flavor to your ice cream.
How long can I store this ice cream?
This no churn strawberry ice cream will keep well in the freezer for up to two weeks. For best taste and texture, consume it within that time frame.
Final Thoughts
I can’t recommend this No Churn Strawberry Ice Cream Recipe enough—it’s the perfect blend of fresh fruit, creamy texture, and simple ingredients that deliver big on flavor. Whether you’re dreaming of a sweet treat on a hot day or looking to impress guests with minimal effort, this recipe is a total winner. Give it a try, and I promise, your freezer will thank you!
Print
No Churn Strawberry Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This delightful No Churn Strawberry Ice Cream recipe offers a creamy, refreshing treat made with fresh strawberries, whipped cream, and sweetened condensed milk. It requires no ice cream maker, making it simple and perfect for summer cravings. The natural sweetness of strawberries combined with the smooth texture of whipped cream creates a homemade ice cream experience that’s easy to prepare and irresistibly delicious.
Ingredients
Strawberry Mixture
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
Ice Cream Base
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries: In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Let the mixture sit for 10-15 minutes so the strawberries release their juices, enhancing the flavor and sweetness.
- Blend the strawberries: Transfer the softened strawberries with their juices into a blender or food processor and puree until smooth. For a textured ice cream, you can leave some small chunks of strawberry in the puree.
- Whip the cream: In a separate large bowl, beat the heavy whipping cream along with vanilla extract until stiff peaks form, creating a light and airy texture for the ice cream base.
- Combine the ingredients: Gently fold the strawberry puree into the whipped cream, ensuring even distribution without deflating the mixture. Then fold in the sweetened condensed milk until fully incorporated, forming a smooth and creamy mixture.
- Freeze the ice cream: Pour the combined mixture into a loaf pan or airtight container. Smooth the surface with a spatula, cover tightly with plastic wrap, and freeze for at least 6 hours or until firm and fully set.
- Serve: Once frozen, scoop the creamy strawberry ice cream into bowls or cones. Enjoy immediately or store leftovers tightly sealed in the freezer for up to 2 weeks to maintain freshness.
Notes
- For best flavor, use ripe and sweet strawberries.
- You can leave the strawberry puree slightly chunky for added texture.
- Ensure the whipping cream is cold before whipping to achieve stiff peaks.
- Use a metal loaf pan for quicker freezing.
- This ice cream is best consumed within 2 weeks for optimal taste and texture.
