Description
This No Churn Strawberry Ice Cream is an easy, creamy homemade dessert that requires no ice cream maker. Made with fresh strawberries, heavy whipping cream, and sweetened condensed milk, this recipe delivers a luscious, berry-infused treat perfect for summer. The no-churn method allows you to whip up delicious ice cream in minutes and freeze it overnight for a perfectly firm scoopable texture.
Ingredients
Scale
Main Ingredients
- 2 cups heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 1½ cups fresh strawberries, hulled and finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Strawberries: In a medium bowl, combine the chopped strawberries, lemon juice, and a pinch of salt. Let the mixture sit for 10 minutes to macerate, then gently mash with a fork or potato masher to release juices while keeping some texture.
- Whip Cream: In a large mixing bowl, use an electric mixer to whip the heavy cream on medium-high speed until stiff peaks form, which usually takes 3–4 minutes.
- Mix Condensed Milk and Strawberries: In a separate bowl, mix together the sweetened condensed milk, vanilla extract, and the mashed strawberries thoroughly.
- Combine Mixtures: Gently fold the strawberry mixture into the whipped cream until fully combined with no visible streaks, taking care not to deflate the whipped cream.
- Freeze: Pour the combined mixture into a loaf pan or freezer-safe container, smoothing the top. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
- Serve: Scoop the ice cream directly from the freezer into bowls or cones and enjoy.
Notes
- For a swirl effect, reserve 2–3 tablespoons of mashed strawberries and gently swirl into the top of the mixture before freezing.
- Add mini white chocolate chips or crushed graham crackers for extra texture and flavor.
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
