🍓🍦 No-Churn Homemade Strawberry Ice Cream
Creamy, fruity, and incredibly easy, this homemade strawberry ice cream requires no ice cream machine and only a handful of simple ingredients.
Fresh strawberries are blended into a sweet strawberry purée and folded into a rich whipped-cream and condensed-milk base. The result is smooth, creamy ice cream packed with real strawberry flavor and little bursts of fresh fruit.
It’s an easy summer dessert that’s perfect for family gatherings, parties, or whenever you’re craving a scoop of homemade ice cream.
⏱️ Recipe Information
Prep Time: 20 minutes
Chill Time: 6 hours
Total Time: About 6 hours 20 minutes
Yield: 8–10 servings
Difficulty: Easy
Method: No-Churn / Freezer
🛒 Ingredients
🍓 For the Strawberry Ice Cream
- 2 cups (300 g) fresh strawberries, hulled
- 2 tablespoons (25 g) granulated sugar
- 2 cups (480 ml) heavy whipping cream, very cold
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup (75 g) chopped fresh strawberries, optional, for extra texture
👩🍳 Instructions
1. Prepare the Strawberries
Wash and thoroughly dry the strawberries.
Remove the green tops and slice the berries into smaller pieces.
Place 2 cups of strawberries in a blender or food processor.
Add the granulated sugar.
Blend until the strawberries become a smooth purée.
For a slightly more rustic texture, pulse rather than blending completely smooth.
2. Optional: Reduce the Strawberry Purée
For a more concentrated strawberry flavor, pour the purée into a small saucepan.
Cook over medium-low heat for 5–8 minutes, stirring occasionally, until slightly thickened.
Allow it to cool completely before continuing.
This step is optional, but reducing some of the strawberry’s water content can help produce a richer, less icy ice cream.
For a quicker version, simply use the fresh strawberry purée without cooking it.
3. Prepare the Condensed-Milk Mixture
In a large bowl, combine the sweetened condensed milk and vanilla extract.
Add the cooled strawberry purée and whisk until evenly combined.
Set aside.
4. Whip the Cream
Pour the very cold heavy whipping cream into a separate large bowl.
Using an electric mixer, whip on medium-high speed until stiff peaks form.
Be careful not to overwhip—the cream should be thick, fluffy, and hold its shape.
5. Fold the Mixtures Together
Add about one-third of the whipped cream to the strawberry-condensed-milk mixture.
Gently fold it in to lighten the mixture.
Add the remaining whipped cream in two additions, folding gently after each addition.
Use a spatula and fold from the bottom of the bowl upward.
Avoid vigorous stirring, which can deflate the whipped cream.
6. Add the Chopped Strawberries
If using, gently fold in the ½ cup chopped strawberries.
For the best texture, make sure the strawberries are well drained and patted dry before adding them.
You can also reserve a few pieces for scattering over the top.
7. Transfer to a Container
Pour the ice cream mixture into a 9 × 5-inch loaf pan or another freezer-safe container.
Smooth the surface with a spatula.
Scatter a few additional chopped strawberries over the top if desired.
For an extra-pretty finish, swirl a little reserved strawberry purée through the surface.
8. Cover and Freeze
Press a piece of plastic wrap directly against the surface of the ice cream, then cover the container with a lid or another layer of foil.
Freeze for at least 6 hours, preferably overnight.
The ice cream should be firm enough to scoop but creamy rather than icy.
9. Soften Before Serving
Remove the ice cream from the freezer and let it sit at room temperature for approximately 5–10 minutes before scooping.
Use a warm ice cream scoop to create smooth, generous scoops.
Serve immediately.
⭐ Chef’s Tips
Use ripe strawberries: The sweeter and more flavorful the berries, the better the finished ice cream will taste.
Keep the cream very cold: Cold cream whips faster and produces a more stable, fluffy base.
Dry fresh strawberries well: Excess water can create ice crystals, especially when adding chopped berries.
Don’t overmix: Gently folding preserves the air whipped into the cream and keeps the ice cream light.
For stronger strawberry flavor: Reduce the strawberry purée before cooling it and adding it to the base.
Don’t skip the freezing time: The mixture needs several hours to fully set.
🍓 Easy Variations
Strawberry Cheesecake Ice Cream
Fold in ½ cup crushed graham crackers and ½ cup small cream cheese pieces before freezing.
Strawberry Chocolate Ice Cream
Add ½ cup mini chocolate chips to the mixture and drizzle melted chocolate over the top.
Strawberry Swirl
Reserve ¼ cup strawberry purée and swirl it through the finished mixture before freezing.
Strawberry Shortcake Ice Cream
Fold in crushed shortbread cookies or vanilla cake pieces along with the chopped strawberries.
Strawberry-Banana Ice Cream
Blend 1 ripe banana with the strawberries for a naturally sweet strawberry-banana version.
Strawberry White Chocolate
Fold in ½ cup finely chopped white chocolate for creamy vanilla-like sweetness alongside the berries.
🍨 Serving Suggestions
Serve scoops of strawberry ice cream with:
- Fresh sliced strawberries
- Whipped cream
- Strawberry sauce
- Crushed shortbread cookies
- White chocolate shavings
- Fresh mint
- Waffle cones
- Sugar cones
- Chocolate sauce
For an extra-special dessert, serve it over warm brownies or alongside a slice of pound cake.
🧊 Storage
Keep the ice cream tightly covered in the freezer.
For the best texture and flavor, enjoy within 2 weeks.
After removing individual portions, return the container to the freezer promptly to minimize melting and refreezing.
❄️ How to Keep It Creamy
The biggest enemies of homemade ice cream are excess water and air exposure.
For the smoothest texture:
- Use ripe but firm strawberries.
- Pat fresh fruit completely dry.
- Reduce the strawberry purée if you want a more concentrated flavor.
- Whip the cream to stiff peaks without overbeating.
- Fold gently rather than stirring.
- Press plastic wrap directly against the ice cream’s surface before covering.
- Freeze until completely firm before scooping.
🍓🍦 Final Result
This No-Churn Homemade Strawberry Ice Cream is rich, silky, creamy, and bursting with real strawberry flavor.
The sweet condensed milk creates a luxurious texture, while whipped cream keeps every scoop light and smooth. Fresh strawberry purée gives it a beautiful fruity flavor, with optional chopped berries adding delicious little bursts of texture.
No ice cream machine. No complicated technique. Just creamy homemade strawberry goodness! 🍓🍦✨