No Churn Strawberry Ice Cream

Dreaming of a sweet, creamy treat that doesn’t require an ice cream machine? This No Churn Strawberry Ice Cream is your perfect summer dessert. With only a few ingredients and no fancy equipment needed, it’s the ultimate quick fix to beat the heat.

This recipe was born one summer afternoon when I had an overload of ripe strawberries and a craving for something cold.

I didn’t own an ice cream maker, but I refused to let that stop me.

I blended up a creamy base, folded in fresh strawberry puree, and let the freezer do the rest.

The result?

A vibrant pink, fruity frozen dessert that was an instant hit with friends and family.

Since then, it has become a go-to every strawberry season.

Why you’ll love this

1. No ice cream machine needed – Skip the bulky gadgets! This recipe only requires a hand mixer or whisk.
2. Only 5 ingredients – You probably have most of them in your kitchen already.
3. Ultra creamy texture – Thanks to whipped cream and condensed milk, every bite is smooth and indulgent.
4. Bursting with real strawberry flavor – No artificial flavors here—just fresh, juicy berries blended right in.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 6 hours (includes freezing)
Cuisines: American, Summer Treat
Servings: 8
Estimated Cost: $6 – $8

Equipment:

• Blender or food processor
• Hand or stand mixer
• Mixing bowls
• Spatula
• 9×5-inch loaf pan or freezer-safe container
• Plastic wrap or lid

Ingredients

• 2 cups fresh strawberries, hulled
• 1 tablespoon lemon juice
• 1 (14 oz) can sweetened condensed milk
• 2 cups heavy whipping cream (cold)
• 1 teaspoon pure vanilla extract

Step-by-Step Instructions

1. Prepare the strawberries: Place the strawberries and lemon juice into a blender or food processor. Blend until smooth. For a chunkier texture, pulse instead of blending fully.
2. Mix the base: In a large mixing bowl, pour in the sweetened condensed milk and vanilla extract. Stir to combine. Then fold in the strawberry puree gently.
3. Whip the cream: In a separate bowl, use a hand mixer or stand mixer to whip the cold heavy cream until stiff peaks form—about 3-4 minutes.
4. Combine: Gently fold the whipped cream into the strawberry mixture in batches. Be careful not to deflate the whipped cream—you want to keep it light and airy.
5. Freeze: Transfer the mixture to a loaf pan or airtight container. Smooth the top, cover with plastic wrap or a lid, and freeze for at least 6 hours or overnight until firm.
6. Serve: Scoop and enjoy! Top with extra strawberries, whipped cream, or sprinkles if desired.

Nutrition Facts

(Approximate per serving)

• Calories: 270
• Total Fat: 17g
• Saturated Fat: 11g
• Cholesterol: 60mg
• Sodium: 65mg
• Total Carbohydrate: 28g
• Sugars: 25g
• Protein: 4g
• Fiber: 1g
• Vitamin C: 25% DV

Tips for Success

1. Use cold heavy cream: The colder it is, the easier and quicker it will whip up to stiff peaks.
2. Don’t overmix the cream: Fold gently to keep your ice cream airy and fluffy.
3. Use ripe strawberries: The sweeter and juicier the berries, the better your ice cream will taste.
4. Freeze overnight for best results: While 6 hours works, a full night in the freezer gives a firmer scoop.

Print Pin

No Churn Strawberry Ice Cream

Dreaming of a sweet, creamy treat that doesn’t require an ice cream machine? This No Churn Strawberry Ice Cream is your perfect summer dessert. With only a few ingredients and no fancy equipment needed, it’s the ultimate quick fix to beat the heat.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 6 hours hours

Servings 8

Calories 270kcal

Cost $6 – $8

Ingredients

• 2 cups fresh strawberries hulled
• 1 tablespoon lemon juice
• 1 (14 oz) can sweetened condensed milk
• 2 cups heavy whipping cream cold
• 1 teaspoon pure vanilla extract

Instructions

• Prepare the strawberries: Place the strawberries and lemon juice into a blender or food processor. Blend until smooth. For a chunkier texture, pulse instead of blending fully.
• Mix the base: In a large mixing bowl, pour in the sweetened condensed milk and vanilla extract. Stir to combine. Then fold in the strawberry puree gently.
• Whip the cream: In a separate bowl, use a hand mixer or stand mixer to whip the cold heavy cream until stiff peaks form—about 3-4 minutes.
• Combine: Gently fold the whipped cream into the strawberry mixture in batches. Be careful not to deflate the whipped cream—you want to keep it light and airy.
• Freeze: Transfer the mixture to a loaf pan or airtight container. Smooth the top, cover with plastic wrap or a lid, and freeze for at least 6 hours or overnight until firm.
• Serve: Scoop and enjoy! Top with extra strawberries, whipped cream, or sprinkles if desired.

Notes

1. Use cold heavy cream: The colder it is, the easier and quicker it will whip up to stiff peaks.
2. Don’t overmix the cream: Fold gently to keep your ice cream airy and fluffy.
3. Use ripe strawberries: The sweeter and juicier the berries, the better your ice cream will taste.
4. Freeze overnight for best results: While 6 hours works, a full night in the freezer gives a firmer scoop.

Common Questions

Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well before blending to avoid excess water.

How long does it last in the freezer?
It keeps well for up to 2 weeks in an airtight container, though it’s usually gone long before that!

Can I make it dairy-free?
You can try using coconut cream and sweetened condensed coconut milk, but the texture may vary slightly.

Can I add mix-ins like chocolate chips or cookie crumbs?
Absolutely! Fold them in with the whipped cream for a fun twist.

Thank you for visiting the blog!

I hope this no churn strawberry ice cream brings a little joy and sweetness to your summer.

Whether you’re making it for a backyard BBQ, a family treat, or a self-care moment, it’s a creamy, fruity delight you’ll want to make again and again.

Happy scooping and stay cool!