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