A creamy and refreshing homemade no-churn strawberry ice cream made with just a few simple ingredients—no ice cream maker required!

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In a medium bowl, combine the chopped strawberries, sugar, and lemon juice. Let sit for 15-20 minutes, then mash slightly with a fork or potato masher.
In a large mixing bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.
In another bowl, whisk together the sweetened condensed milk and vanilla extract.
Gently fold the whipped cream into the condensed milk mixture until combined.
Fold in the mashed strawberries, leaving some chunks for texture.
Pour the mixture into a loaf pan or freezer-safe container, smoothing the top.
Cover and freeze for at least 6 hours or overnight until firm.
Let sit at room temperature for a few minutes before scooping and serving.

You can substitute fresh strawberries with frozen ones—just thaw before using.
For added texture, mix in crushed graham crackers or white chocolate chips before freezing.
Use full-fat ingredients for the creamiest texture.