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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!

Two bowls of no cook strawberry ice cream with fresh strawberries and a wooden spoon in white bowls.

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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.

Side view of strawberry ice cream in two waffles cones.

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:

If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!

Horizontal side view of strawberry ice cream scoops in a white bowl.

Author: Stephanie Wilson

No Cook, No-Churn Strawberry Ice Cream

This no-cook, no-churn strawberry ice cream is so creamy and fresh and bright with a twist of lemon. For those hot summer days, this no equipment required simple recipe is one to make again and again.

5 from 1 vote

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Prep: 10

Cook: 6

Total Time: 6 10

Servings: servings

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

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Equipment

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

To prevent ice crystals from forming, place the metal container in a sealable plastic bag and ensure the plastic wrap is touching the surface of the ice cream.