If you’re craving a luscious, creamy treat that sings with the fresh, vibrant flavor of ripe strawberries, then the Strawberry No-Churn Ice Cream Recipe is your new best friend. This delightful dessert captures the essence of summer with every spoonful, combining simple ingredients into an irresistibly smooth and fruity ice cream—all without the need for an ice cream maker. Whether you’re a beginner in the kitchen or a seasoned pro, this recipe promises a fun and rewarding way to make homemade ice cream that’s impressively rich, naturally pink, and bursting with real strawberry goodness.
Ingredients You’ll Need
The magic behind this Strawberry No-Churn Ice Cream Recipe is in its simplicity and quality of ingredients. Each element plays a crucial role: strawberries give it that bright fruity punch, condensed milk adds creaminess and sweetness, and whipping cream brings it all together with a velvety texture. Gather these essentials and you’re halfway to a scoop of pure joy.
- 1 kg / 2 lb strawberries, ripe, hulled and halved: Fresh strawberries provide the fresh flavor and natural color that make this ice cream shine.
- 1 tbsp white sugar: A little sweetness to enhance the strawberries’ natural tartness.
- 1 tsp vanilla extract (optional): Adds a warm, aromatic undertone that complements the berry flavor beautifully.
- 1 can sweetened condensed milk (395g / 13 oz): The key to creamy sweetness without having to churn your ice cream.
- 2 cups / 500 ml full-fat cream for whipping: Whipped to soft peaks, this creates the light and smooth base needed for perfect texture.
How to Make Strawberry No-Churn Ice Cream Recipe
Step 1: Prepare the Strawberries
Begin by tossing those hulled and halved strawberries with the white sugar in a bowl. Let them sit for about 20 minutes so the sugar can draw out their natural juices, creating a sweet, slightly syrupy mixture. This step intensifies the strawberry flavor and gives the ice cream its vibrant color.
Step 2: Blend the Strawberry Mixture
Next, take your sugared strawberries and blend them until smooth—if you like some texture, pulse just a few times to keep small chunks. For an extra layer of flavor, add the optional vanilla extract here. This silky puree will be folded into the cream and condensed milk to create that irresistible strawberry swirl.
Step 3: Whip the Cream and Fold Everything Together
Whip the full-fat cream until soft peaks form—this means when you lift the whisk, the cream holds its shape but still looks soft and billowy. Gently fold the sweetened condensed milk into the whipped cream without deflating it, then slowly fold in the strawberry puree until evenly combined. This folding technique ensures your ice cream is airy yet creamy, and that every bite bursts with strawberry goodness.
Step 4: Freeze and Set
Transfer your mixture into a loaf pan or airtight container, smoothing the top with a spatula. Cover it tightly and freeze for at least 6 hours or overnight. The freezing time lets the ice cream firm up perfectly, so you can scoop out silky, luscious portions that melt delightfully on your tongue.
How to Serve Strawberry No-Churn Ice Cream Recipe
Garnishes
This ice cream loves company—think fresh strawberry slices, a sprig of mint, or a drizzle of homemade strawberry sauce. A sprinkle of crushed pistachios or toasted coconut flakes adds a nutty crunch that contrasts delightfully with the creamy texture.
Side Dishes
Serve your Strawberry No-Churn Ice Cream Recipe alongside warm shortcakes or buttery cookies for a classic strawberry shortcake vibe. It also pairs beautifully with chocolate brownies or a simple pound cake for a decadent dessert duo.
Creative Ways to Present
Looking to wow your guests? Serve the ice cream in hollowed-out strawberry halves or waffle cones adorned with edible flowers. Layer it into parfait glasses with fresh berries and granola for a stunning, textured treat that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry No-Churn Ice Cream Recipe can be stored in an airtight container in the freezer for up to two weeks without losing its creamy texture or vibrant flavor. Always press a piece of parchment paper or plastic wrap directly on the surface before sealing to prevent ice crystals from forming.
Freezing
If you want to prepare this ice cream in advance, feel free to freeze it straight away after folding the mixture. Just be sure your container is sealed tightly to protect it from freezer odors and to maintain that fresh strawberry flavor.
Reheating
Since this is ice cream, reheating is not applicable. Instead, if the ice cream is too hard right from the freezer, simply let it sit at room temperature for a few minutes to soften slightly before scooping, ensuring the perfect creamy texture with every serving.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work well too. Just thaw and drain any excess liquid before mixing with sugar to avoid a watery ice cream.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the cream with coconut cream and use a dairy-free sweetened condensed milk alternative, keeping in mind that the texture and flavor will vary slightly.
How long does the Strawberry No-Churn Ice Cream Recipe take to set?
Typically, it should be frozen for at least 6 hours or overnight to allow it to become firm and scoopable.
Can I add other fruits to this recipe?
Definitely! Blueberries, raspberries, or even a mango puree can be blended in or swirled through to create new flavor combinations.
What’s the best type of container for freezing this ice cream?
An airtight, metal or plastic container with a tight-fitting lid works best to prevent freezer burn and maintain texture and flavor.
Final Thoughts
Trust me, once you try this Strawberry No-Churn Ice Cream Recipe, you’ll never look at store-bought ice cream the same way again. It’s remarkably easy to make, endlessly versatile, and perfectly yummy—guaranteed to bring smiles and happy memories. So grab those fresh strawberries and get ready to scoop up some homemade magic!
Print
Strawberry No-Churn Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 6 to 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
A simple and delicious no-churn strawberry ice cream recipe that requires no ice cream maker. Made with ripe strawberries, sweetened condensed milk, and whipped cream, this homemade treat is creamy, refreshing, and perfect for warm days.
Ingredients
Fruit Base
- 1 kg / 2 lb strawberries, ripe, hulled and halved
- 1 tbsp white sugar
- 1 tsp vanilla extract (optional)
Ice Cream Base
- 1 can sweetened condensed milk (395g / 13 oz)
- 2 cups / 500 ml full fat cream, for whipping
Instructions
- Prepare the strawberries: Place the strawberries and sugar in a blender or food processor. Blend until smooth and pureed. If desired, stir in the vanilla extract for extra flavor.
- Whip the cream: In a large bowl, whip the full fat cream using a mixer until stiff peaks form. This will help achieve a creamy and airy texture in the ice cream.
- Combine and freeze: Gently fold the sweetened condensed milk and strawberry puree into the whipped cream, being careful not to deflate the mixture. Once combined, pour the mixture into a freezer-safe container, cover, and freeze for at least 6 hours or until firm.
Notes
- Use ripe, fresh strawberries for the best flavor and natural sweetness.
- Ensure the cream is very cold before whipping for best results.
- You can substitute strawberry puree with other fruit purees if desired.
- Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
- This recipe requires no ice cream maker, making it simple and accessible for any kitchen.
