No-Churn Strawberry Ice Cream Recipe

This No-Churn Strawberry Ice Cream is the dreamy, creamy dessert you didn’t know you could whip up without an ice cream maker! It’s sweet, fruity, and incredibly rich—all made with just a few simple ingredients and a bit of freezer time. The best part? No eggs, no cooking, and absolutely no fuss. It’s perfect for busy weeknights, lazy summer afternoons, or any time you’re craving a cold, refreshing treat that tastes like sunshine in a scoop.

Why You’ll Love This Recipe

• Ridiculously Easy: No ice cream machine, no churning, no cooking. Just mix, freeze, and enjoy. It doesn’t get easier than this.
• Bursting with Real Strawberry Flavor: Fresh strawberries bring natural sweetness and a vibrant, fruity punch to every bite.
• Creamy and Dreamy: Thanks to the magic of whipped cream and sweetened condensed milk, this ice cream is ultra-smooth and rich—just like the store-bought kind, if not better.
• Make-Ahead Friendly: Perfect for prepping ahead of time. Just stash it in the freezer, and dessert is ready when you are.

Ingredients You’ll Need

Gather these simple ingredients to get started:

• Fresh strawberries: The star of the show—ripe, juicy berries give this ice cream its naturally sweet flavor and beautiful pink color.
• Sweetened condensed milk: This adds sweetness and helps create that creamy, scoopable texture without needing to churn.
• Heavy whipping cream: When whipped, this adds volume and a silky, airy texture to the ice cream base.
• Vanilla extract: Just a splash to enhance the flavor of the strawberries and bring everything together.
• Lemon juice (optional): A little brightness balances the sweetness and intensifies the strawberry flavor.

Variations

Feel like switching it up? Try these fun ideas:

• Berry Mix: Add raspberries or blueberries for a mixed berry twist.
• Chocolate Swirl: Gently fold in some melted chocolate or chocolate chips before freezing.
• Strawberry Shortcake: Crumble some vanilla cookies or shortbread into the mix for a crunchy, cake-like surprise.
• Dairy-Free Version: Use coconut cream and sweetened condensed coconut milk for a creamy, dairy-free alternative.

How to Make No-Churn Strawberry Ice Cream

Step 1: Prepare the Strawberries

Wash, hull, and chop the strawberries. Then, mash them with a fork or pulse in a food processor until you get a chunky purée. If you like smoother ice cream, blend until silky. Set aside.

Step 2: Whip the Cream

In a large mixing bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form. This step is key—it’s what gives the ice cream its light and fluffy texture.

Step 3: Mix the Base

In a separate bowl, combine the sweetened condensed milk, vanilla extract, and lemon juice. Stir in the mashed strawberries until fully combined.

Step 4: Fold It All Together

Gently fold the whipped cream into the strawberry mixture using a spatula. Don’t stir too vigorously—keep it light to maintain that fluffy texture.

Step 5: Freeze

Transfer the mixture into a loaf pan or airtight container. Smooth the top with a spatula and cover tightly. Freeze for at least 6 hours or overnight until firm.

Pro Tips for Making the Recipe

• Use Ripe Strawberries: The sweeter and juicier the berries, the better your ice cream will taste.
• Don’t Overmix: When folding the whipped cream into the base, be gentle to keep the volume intact.
• Chill Your Tools: For faster whipping, chill your mixing bowl and beaters ahead of time.
• Customize Texture: Like strawberry chunks? Leave the purée a bit chunky. Prefer it smooth? Blend until creamy.

How to Serve

This strawberry ice cream is so versatile, you can serve it however you like:

In a Bowl:

Scoop into bowls and top with fresh berries, a drizzle of honey, or a sprinkle of crushed cookies.

In a Cone:

Classic waffle or sugar cones make it feel like a nostalgic ice cream truck treat.

As a Dessert Topper:

Dollop over warm brownies, pound cake, or a slice of pie.

Make a Float:

Drop a scoop into sparkling water or lemonade for a fizzy, fun twist.

Make Ahead and Storage

Storing Leftovers

Keep your no-churn ice cream in an airtight container in the freezer. It’s best enjoyed within two weeks for peak flavor and texture.

Freezing

This ice cream needs at least 6 hours to freeze properly, but overnight is best for a firm, scoopable texture.

Reheating

No need to reheat, but let it sit on the counter for 5–10 minutes before scooping if it’s too hard straight from the freezer.

FAQs

Can I use frozen strawberries instead of fresh?
Yes, absolutely. Just thaw them first and drain off any excess liquid before mashing or puréeing. Frozen berries can be just as sweet and flavorful.

Why is my ice cream icy instead of creamy?
This can happen if the whipped cream wasn’t fully whipped or if the mixture wasn’t folded gently. Make sure to beat the cream to stiff peaks and fold gently to keep the airiness.

How long does no-churn ice cream last in the freezer?
While it’s safe to eat for several weeks, the texture and flavor are best within the first 2 weeks. After that, it can get a bit icy.

Can I double the recipe?
Definitely! Just make sure you have enough freezer space and use a larger container or multiple pans for freezing.

Final Thoughts

This No-Churn Strawberry Ice Cream is proof that homemade treats don’t have to be complicated to be amazing. It’s rich, refreshing, and bursting with strawberry flavor—perfect for satisfying those sweet cravings with zero hassle. Give it a try, and don’t be surprised if it becomes a freezer staple in your home.

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