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

Scale

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

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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.