There’s something magical about homemade ice cream—especially when it’s this easy! No fancy machines, no endless churning, just pure, creamy strawberry bliss in minutes. I’ll never forget the first time I whipped up this no-churn strawberry ice cream for my niece’s birthday. Her eyes lit up when she tasted it, and she swore it was better than any store-bought pint. The secret? Ripe, juicy strawberries folded into sweetened condensed milk and fluffy whipped cream. It’s so simple, you’ll wonder why you ever bothered with an ice cream maker. Just 5 ingredients, 10 minutes of prep, and a little patience while it freezes—that’s all it takes for a scoop of summer perfection.
- Why You’ll Love This No-Churn Strawberry Ice Cream
- Ingredients for No-Churn Strawberry Ice Cream
- How to Make No-Churn Strawberry Ice Cream
- Tips for Perfect No-Churn Strawberry Ice Cream
- Variations for No-Churn Strawberry Ice Cream
- Serving and Storing No-Churn Strawberry Ice Cream
- Nutritional Information for No-Churn Strawberry Ice Cream
- Frequently Asked Questions
- Share Your No-Churn Strawberry Ice Cream Experience
Why You’ll Love This No-Churn Strawberry Ice Cream
Trust me, this recipe is a game-changer—here’s why:
- Creamy dreamy texture without an ice cream maker (just a bowl and a whisk!)
- 5 ingredients you probably already have in your kitchen
- 10 minutes of prep—then let the freezer do the work
- Bursting with real strawberry flavor (none of that artificial stuff)
- No crystals, no fuss—just smooth, scoopable perfection
It’s the lazy summer dessert you’ve been waiting for!
Ingredients for No-Churn Strawberry Ice Cream
Gather these simple ingredients—each one plays a special role in creating that creamy, dreamy texture:
- 2 cups fresh strawberries (hulled and chopped—the riper, the better!)
- 1 (14 oz) can sweetened condensed milk (that’s your magic creaminess right there)
- 2 cups heavy cream (must be cold—I pop mine in the freezer for 15 minutes first)
- 1 tsp vanilla extract (the secret flavor booster)
- 1 tbsp lemon juice (brightens up the berries perfectly)
See? Nothing weird—just pantry staples and fresh fruit. Now let’s make some magic!
How to Make No-Churn Strawberry Ice Cream
Okay, let’s dive in! This is so easy, you’ll be scooping before you know it. Just follow these simple steps—I promise, even if you’ve never made ice cream before, you’ll nail this.
Step 1: Prepare the Strawberry Puree
First, grab those gorgeous strawberries and toss them in a blender. Pulse until they’re completely smooth—no chunks! If you’re feeling fancy (or hate seeds), strain it through a fine mesh sieve. But honestly? I love the rustic texture of the whole puree. Pro tip: Taste it! If your berries weren’t super sweet, add a pinch of sugar.
Step 2: Mix the Base
Now, pour that vibrant red puree into a big bowl. Add the sweetened condensed milk (hello, creaminess!), vanilla, and lemon juice. Stir until it’s one happy, pink mixture. The lemon juice is my secret weapon—it makes the strawberry flavor pop!
Step 3: Whip the Cream
Time to whip! Use a cold bowl and beaters (I stick mine in the freezer for 10 minutes first). Pour in the heavy cream and whip until you’ve got stiff peaks—that means when you lift the beaters, the cream stands straight up like little mountains. Don’t rush this part; under-whipped cream won’t give you that dreamy texture.
Step 4: Fold and Freeze
Here’s where the magic happens. Gently fold the whipped cream into the strawberry mixture—no aggressive stirring! You want to keep all that air in the cream. Pour it into a loaf pan (or any freezer-safe dish), smooth the top, and cover with plastic wrap pressed right onto the surface. Freeze for at least 6 hours, but overnight is even better. The wait is the hardest part!
Tips for Perfect No-Churn Strawberry Ice Cream
After making this recipe more times than I can count, here are my foolproof tips for ice cream success:
- Use berries at peak ripeness—slightly soft, fragrant strawberries mean the best flavor
- Keep everything COLD—chill your bowl and beaters before whipping the cream
- Fold gently—overmixing deflates the whipped cream and makes the texture dense
- Press plastic wrap directly on the surface—this prevents ice crystals from forming
- Let it soften slightly before scooping—5 minutes on the counter makes it creamy, not rock-hard
Follow these, and you’ll get perfect scoops every time!
Variations for No-Churn Strawberry Ice Cream
Want to mix it up? Here are my favorite twists:
- Frozen berries work too! Just thaw and drain them first—no need to skip this treat in winter.
- Toss in chocolate chips for a strawberry-chocolate combo that’ll make you swoon.
- Swirl in some jam before freezing for extra berry intensity.
- Add a splash of balsamic vinegar (trust me!) to elevate the strawberries’ natural sweetness.
The possibilities are endless—have fun with it!
Serving and Storing No-Churn Strawberry Ice Cream
Oh, the joy of scooping this creamy dream! Let it sit on the counter for 5 minutes first—it’ll glide onto your spoon like silk. I love topping mine with fresh strawberry slices, crushed graham crackers, or a drizzle of melted chocolate. For storage, press plastic wrap directly on the surface (no ice crystals allowed!) and keep it in an airtight container. It’ll stay perfect for up to 2 weeks—if it lasts that long in your freezer!
Nutritional Information for No-Churn Strawberry Ice Cream
Just so you know, these numbers are estimates—your exact counts will depend on your ingredients. But here’s the scoop (pun intended!) per half-cup serving:
- 250 calories
- 16g fat (10g saturated)
- 24g carbs (22g sugar, 1g fiber)
- 4g protein
Not exactly health food, but oh-so-worth-it for that creamy strawberry bliss!
Frequently Asked Questions
I get asked about this no-churn strawberry ice cream all the time—here are the answers to the most common questions:
Can I use frozen strawberries?
Absolutely! Just thaw and drain them well first. You might need to add a teaspoon of sugar if they’re not as sweet as fresh berries.
How long does homemade no-churn ice cream last?
It keeps beautifully for about 2 weeks in the freezer—if you can resist eating it all sooner! Just make sure it’s tightly covered.
Why is my ice cream too hard?
Did you skip the plastic wrap pressed directly on the surface? That’s key! Also, let it sit at room temperature for 5 minutes before scooping.
Can I make this dairy-free?
You can try coconut cream instead of heavy cream, but the texture won’t be quite as dreamy. The condensed milk is harder to replace—it’s what makes this method work!
Share Your No-Churn Strawberry Ice Cream Experience
Did you make this? I’d love to hear how it turned out! Leave a comment below or tag me on Instagram—nothing makes me happier than seeing your creamy strawberry creations.
PrintNo-Churn Strawberry Ice Cream
A creamy homemade strawberry ice cream made with just 5 ingredients and no machine required. Ready in 10 minutes of prep for a quick cool treat.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 6 hours 10 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 1 (14 oz) can sweetened condensed milk
- 2 cups heavy cream, cold
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Blend strawberries until smooth.
- In a bowl, mix strawberry puree with condensed milk, vanilla, and lemon juice.
- Whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the strawberry mixture.
- Pour into a loaf pan and freeze for 6 hours or overnight.
- Scoop and enjoy.
Notes
- Use ripe strawberries for the best flavor.
- For a smoother texture, strain the strawberry puree.
- Store leftovers in an airtight container for up to 2 weeks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 22g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg