No ice cream maker is needed for this fresh, simple No Churn Strawberry Ice Cream. With just six ingredients and a few minutes of hands-on time, you can make a creamy summer dessert you’ll enjoy on a cone, in a sundae, or straight from the bowl.
Yes—you can make rich, creamy ice cream without an ice cream machine. This no-churn strawberry recipe is an easy, refreshing way to enjoy homemade ice cream any time of year. Fresh berries are ideal in season, but frozen berries work well too.
Why you’ll love this recipe:
- Only six ingredients. Fresh strawberries (or frozen, thawed), sugar, lemon juice, vanilla and sweetened condensed milk combine with whipped heavy cream for a simple list that delivers big flavor.
- Bright, summery flavor. Fresh strawberries really shine here. Use ripe berries in summer for the best taste; frozen will work year-round if needed.
- Super easy to make. Whip the cream, prepare the strawberries, fold everything together and freeze. No special equipment required.
Ingredients and substitutions
- Strawberries: Fresh are best, but frozen (thawed) will work. You can swap in other berries or a mix if preferred.
- Heavy whipping cream: Use heavy whipping cream (higher fat) so it whips to stiff peaks. Do not substitute half-and-half or light cream.
- Sugar: Adjust the amount to taste depending on berry sweetness; other sweeteners can be used as needed.
- Vanilla: Pure vanilla extract gives the best flavor, but imitation vanilla is acceptable if that’s what you have.
- Lemon juice: A small amount brightens and enhances the strawberry flavor. A little zest can be added if you like.
- Sweetened condensed milk: One 14-ounce can provides structure, sweetness and a creamy texture without churning.
How to make no-churn strawberry ice cream
- Combine sliced strawberries, sugar and lemon juice in a bowl. Mash with a potato masher or pulse briefly in a food processor until mostly smooth with a few small pieces remaining. If the mixture is very watery, drain excess liquid. Set aside.
- Beat the heavy whipping cream on medium-high until stiff peaks form, about 4–5 minutes. Be careful not to overbeat or the cream can become grainy.
- In a separate bowl, stir together the sweetened condensed milk, vanilla and an optional pinch of salt. Gently fold the whipped cream into the condensed milk mixture, keeping the whipped cream light and airy.
- Fold in the mashed strawberries until evenly combined. Transfer the mixture to a freezer-safe container (a loaf pan works well) and freeze for at least 4 hours or until firm.
When ready to serve, let the ice cream sit at room temperature for about 10 minutes to soften for easier scooping. Enjoy plain or with mix-ins and toppings.
Variations: Stir in chocolate chips or chunks for strawberry chocolate chip ice cream, or drizzle hot fudge when serving.
Notes and tips
- If you leave larger strawberry chunks, they can sometimes clump together while freezing. If that happens, gently stir the mixture about an hour after placing it in the freezer to help distribute the pieces.
- Strawberry ice cream doesn’t have to be bright pink. If you prefer a stronger color, add a drop or two of red food coloring or use a natural colorant.
- This ice cream is excellent for ice cream cookie sandwiches. Scoop slightly softened ice cream onto cookies (chocolate cookies pair especially well), top with another cookie, press gently and freeze until firm.
Other treats to try
- Mixed Berry Oat Bars
- Strawberry Crunch Cupcakes
- Blueberry Lemon Coffee Cake
- Simple Strawberry Crumble
- Air Fryer Blueberry Hand Pies
- White Chocolate Raspberry Cheesecake Bars
No Churn Strawberry Ice Cream
By: Lorie Yarro
No ice cream maker required; six ingredients and a few minutes make this fresh, simple dessert perfect year-round.
Prep Time: 10 minutes
Freeze: 4 hours
Total Time: 4 hours 10 minutes
Servings: 10
Ingredients
- 2 c heavy whipping cream
- 1 14 oz. can sweetened condensed milk
- 1 tsp vanilla extract
- 1 lb strawberries, stems removed and sliced
- 1 tsp lemon juice
- ⅓ c sugar (more or less to taste)
- Pinch of sea salt (optional)
Instructions
- Add sliced strawberries, sugar and lemon juice to a bowl and toss. Mash until mostly smooth with some small pieces remaining.
- Beat the heavy whipping cream on medium-high until stiff peaks form. In a separate bowl, stir together the condensed milk, vanilla and optional salt.
- Gently fold the whipped cream into the condensed milk mixture, then fold in the strawberry mixture. Transfer to a freezer-safe container and freeze at least 4 hours or until firm.
- Let sit about 10 minutes before scooping for easier serving. Enjoy!
Notes
- If large strawberry chunks are used they can clump during freezing. Stir the mixture about an hour after freezing to redistribute pieces.
- If you prefer a deeper pink color, add a drop or two of food coloring or use a natural coloring alternative.
- Make delicious ice cream cookie sandwiches by spreading slightly softened ice cream between cookies and freezing until firm.
Nutrition
Calories: 333 kcal, Carbohydrates: 33 g, Protein: 4 g, Fat: 21 g, Saturated Fat: 13 g, Cholesterol: 79 mg, Sodium: 69 mg
Nutrition information is an approximation.