Get ready to meet your new summer obsession: No Churn Strawberry Ice Cream. Creamy, fruity, and bursting with luscious strawberries in every bite, this dreamy treat doesn’t even require an ice cream maker! With just a handful of ingredients and minimal effort, you’ll have a dessert that tastes as excitingly fresh as it looks.
Why You’ll Love This Recipe
- No Ice Cream Maker Required: Whip up gourmet strawberry ice cream right in your kitchen with just a bowl and mixer!
- Big, Fresh Strawberry Flavor: Real diced strawberries and a swirl of strawberry syrup pack every bite with fruity goodness.
- Ultra Creamy Texture: Thanks to the magic combo of sweetened condensed milk and heavy whipping cream, every scoop is velvety smooth.
- Simple, Wholesome Ingredients: Nothing fancy or artificial required—just a handful of kitchen staples and fresh strawberries.
Ingredients You’ll Need
The magic of No Churn Strawberry Ice Cream is that it’s truly as easy as it gets, yet each ingredient has a starring role. Let’s take a closer look at what you’ll need and why each one matters for that irresistible flavor and texture.
- Sweetened Condensed Milk (14 oz): This is the backbone of the recipe, giving your ice cream rich sweetness and that creamy mouthfeel without the need to make a custard base.
- Heavy Whipping Cream (2 cups): Whipping this up to stiff peaks brings all the luxurious fluffiness, making your ice cream scoopable and light.
- Vanilla Extract (1 teaspoon): Just a touch enhances the strawberries and rounds out the flavor, so don’t skip it!
- Strawberries (2 cups, diced): Fresh or perfectly ripe strawberries add real fruitiness and a burst of vibrant pink color in every spoonful.
- Strawberry Syrup or Topping (2 tablespoons): This swirl gives the ice cream an intense strawberry punch and beautiful marbled finish.
- Pinch of Salt (optional): A little salt can awaken the flavors and balance the sweetness, but is totally up to you.
Variations
One of the best parts about making No Churn Strawberry Ice Cream is how incredibly easy it is to tweak! Whether you’re looking to tailor it for dietary needs or just spice things up with creative mix-ins, the possibilities are deliciously endless.
- Chocolate Strawberry Twist: Add a handful of mini chocolate chips or swirl in a ribbon of fudge sauce before freezing for that classic flavor combo.
- Dairy-Free Delight: Swap heavy whipping cream for coconut cream and choose a dairy-free condensed milk to make a vegan-friendly treat.
- Berries Galore: Mix in diced raspberries, blueberries, or blackberries along with the strawberries for a mixed berry explosion.
- Lemon Zest Lift: Stir in a teaspoon of freshly grated lemon zest for a citrusy tang that pairs beautifully with strawberries.
How to Make No Churn Strawberry Ice Cream
Step 1: Whip the Creamy Base
Start by combining the sweetened condensed milk, heavy whipping cream, and vanilla extract in a large mixing bowl. Using a handheld electric mixer, beat the mixture on high for about 4 minutes until it’s airy and forms stiff peaks. This step is the secret to getting that smooth and scoopable homemade ice cream texture—no fancy gadgets needed!
Step 2: Fold in Fresh Strawberries
Gently fold in your diced strawberries using a spatula. It’s important to be gentle so you don’t deflate the whipped mixture, ensuring every bite gets a burst of real strawberry goodness while keeping that base ultra-fluffy.
Step 3: Swirl in Strawberry Syrup
Drizzle in the strawberry syrup or topping and use a knife or skewer to create a marbled effect, swirling the syrup through the creamy mixture. This extra step boosts both the color and the flavor, making your No Churn Strawberry Ice Cream look and taste like a showstopper.
Step 4: Freeze Until Firm
Pour the finished mixture into a loaf pan (metal or glass both work well), smoothing out the top. Press a piece of parchment or wrap over the surface to minimize ice crystals and pop it in the freezer for at least 5–6 hours, or until completely set and scoopable.
Step 5: Scoop and Enjoy!
When you’re ready to serve, let the pan sit at room temperature for a couple of minutes, then scoop into bowls or cones, pile on your favorite toppings, and let summer officially begin!
Pro Tips for Making No Churn Strawberry Ice Cream
- Strawberry Selection: Use ripe, fragrant strawberries for the best flavor and natural sweetness—if they’re dull or bland, your ice cream may be too.
- Ultra-Whipped Cream: Don’t stop mixing until your cream forms stiff peaks; this gives the ice cream its unmistakable creamy, airy texture.
- Gentle Folding: When incorporating the strawberries, always fold gently to avoid losing all that precious whipped volume.
- Swirl Magic: Add the strawberry syrup in generous swirls at the end of mixing for beautiful streaks and extra bursts of berry flavor.
How to Serve No Churn Strawberry Ice Cream
Garnishes
Dress up every scoop with a flourish! Fresh strawberry slices, a sprig of mint, a drizzle of extra strawberry syrup, or even a sprinkle of crushed freeze-dried strawberries instantly make your No Churn Strawberry Ice Cream as eye-catching as it is delicious.
Side Dishes
Pair your ice cream with crisp, buttery shortbread cookies, a warm berry crumble, or even as the perfect topper for homemade pound cake. Its bright and creamy flavor lifts any dessert spread to new heights.
Creative Ways to Present
Try scooping into waffle cones, layering into strawberry parfaits, or sandwiching between two sugar cookies for homemade ice cream sandwiches. For a fun twist at gatherings, serve mini scoops in chilled mason jars or tiny chocolate bowls!
Make Ahead and Storage
Storing Leftovers
If you somehow have any leftover No Churn Strawberry Ice Cream (which is rare!), simply cover the loaf pan tightly with plastic wrap or transfer the ice cream to an airtight container. It’ll stay fresh and creamy in the freezer for up to two weeks.
Freezing
This treat was made to be frozen—literally! Always freeze in a covered container to prevent freezer burn and ice crystals, which keeps your homemade ice cream fabulously scoopable and rich, just like day one.
Reheating
No heating needed! To soften No Churn Strawberry Ice Cream for easy scooping after it’s been in the freezer, let it sit at room temperature for 5–10 minutes before serving. That’s all it takes to return to creamy, dreamy perfection.
FAQs
-
Can I use frozen strawberries for this recipe?
Yes! You can use frozen strawberries—just thaw them completely and pat them dry before folding them into your base, otherwise you might end up with icy bits in your ice cream.
-
Is it possible to make this lower in sugar?
Absolutely. While the sweetened condensed milk is key for creaminess and sweetness, you can look for a reduced sugar version, or balance it out by using unsweetened strawberries and skipping the strawberry syrup swirl.
-
How do I know if my cream is whipped enough?
Your cream should hold glossy, stiff peaks when you lift the beaters out—if it slumps over, keep mixing! This means you’ll get an airy textured No Churn Strawberry Ice Cream instead of a dense one.
-
What’s the best way to get clean, defined swirls of strawberry syrup?
After adding your strawberry syrup, use a butter knife or skewer to gently swirl through just once or twice. Over-mixing will blend the syrup in, so a few bold swirls are all you need for that gorgeous marbled look.
Final Thoughts
I have so much love for this No Churn Strawberry Ice Cream, and I know you will too. Whether you’re hosting a summer barbecue, treating yourself after a long day, or just craving something sweet and effortless, this recipe checks all the boxes. Grab those strawberries and make every day a little more joyful and delicious!
Print
No Churn Strawberry Ice Cream Recipe
- Prep Time: 15 minutes
- Total Time: 6 hours, 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Mixing, Freezing
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the sweetness of homemade strawberry ice cream with this easy no-churn recipe. Creamy, fruity, and utterly delicious, this frozen treat is perfect for cooling off during hot summer days.
Ingredients
For the Ice Cream:
- 14 oz. sweetened condensed milk
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 cups strawberries, diced
- pinch of salt (optional)
For Swirling:
- 2 tablespoons strawberry syrup or strawberry topping
Instructions
- In a mixing bowl, combine sweetened condensed milk, heavy whipping cream, and vanilla extract. Mix on high with a hand-held electric mixer for about 4 minutes until stiff peaks form.
- Fold in diced strawberries gently.
- Swirl in strawberry syrup or topping to incorporate the strawberry flavor.
- Pour the ice cream mixture into a bread loaf pan.
- Place in the freezer for 5-6 hours or until set.
- Serve scoops of ice cream in cones and add your favorite toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 80mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
