Strawberry Ice Cream (No Churn)
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This no churn Strawberry Ice Cream embodies summer with every bite. Fresh strawberries bring a bright and fresh fragrance to this classic dessert. And with only 5 key ingredients, it’s a creamy, incredibly easy treat with no ice cream maker required!
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What I Love About Strawberry Ice Cream
I can’t tell you how much I love this No-Churn Strawberry Ice Cream. Perfectly sweet, bright with a twist of lemon, it’s creamy and fresh… and such a treat!
When the mercury rises and the summer sun is hot, hot, hot, this incredibly easy no-churn ice cream is only a few ingredients away.
It’s as simple as mashing fresh strawberries, whipping some cream, and freezing. The result is a creamy, delicious, perfect-for-summer strawberry ice cream.
No Churn Ice Cream
If ice cream is a favorite and you haven’t tried making it in the no-churn style, I’m confident you’ll fall in love with how easy it is to make. Here are a few reasons to love it:
- No special machinery is required.
- Simple, fresh ingredients.
- Made in minutes plus a few hours in the freezer.
RELATED: No-Churn Blueberry Ice Cream
No Churn Strawberry Ice Cream Ingredients
I mentioned 5 key ingredients. Here is all you need to make this delicious summer treat.
- Fresh strawberries, chopped and mashed
- Lemon juice: fresh is best, but use what you have
- Sweetened condensed milk
- Heavy whipping cream
- Vanilla extract
How to Make Strawberry Ice Cream
Five ingredients and three steps… easy, easy, easy! Here’s how to make it:
Step 1: Mash berries and stir in ingredients
In a large bowl, mash the strawberries until they are the size of small peas using a pastry cutter, potato masher, or a heavy spoon. Stir in the sweetened condensed milk, lemon juice, sea salt and vanilla. Set aside.
Step 2: Whip the cream
In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream until stiff peaks form, about 2 minutes. You can also use a handheld mixer.
Step 3: Freeze
Using a spatula, gently fold in half of the whipped cream into the sweetened condensed milk. Then fold in the remaining whipped cream. Transfer the ice cream to a freezer pan, cover and freeze until firm, about 6 hours.
If you love no churn ice cream
When summer comes around and chilly, refreshing treats are on our minds, it doesn’t take too many days before we’re thinking about no churn ice cream! If you’re a fan, here are some of our favorite ice cream recipes:
- Summer Berry No Churn Ice Cream
- Simple No-Churn Blueberry Ice Cream
- No Churn Peanut Butter Chocolate Ice Cream
- No Churn Irish Coffee Ice Cream
- Watermelon No Churn Ice Cream with Lime
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No Cook, No-Churn Strawberry Ice Cream
Ingredients
- 1/2 pound fresh strawberries chopped and mashed
- 2 teaspoons lemon juice
- 1/8 teaspoon fine sea salt
- 14 ounce can sweetened condensed milk
- 2 cups heavy whipping cream
- 1/2 teaspoon vanilla
Instructions
- In a large bowl, mash the strawberries until they are the size of small peas using a pastry cutter, potato masher, or a heavy spoon. Stir in the sweetened condensed milk, lemon juice, sea salt and vanilla. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream until stiff peaks form, about 2 minutes. You can also use a handheld mixer.
- Using a spatula, gently fold in half of the whipped cream to the sweetened condensed milk. Then fold in the remaining whipped cream. Transfer the ice cream to a metal pan. Cover securely with plastic wrap and then foil. Freeze until firm, about 6 hours.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Thank you for this recipe!