This No-Churn Strawberry Ice Cream is a creamy, velvety dessert bursting with real strawberry flavor. Made with just a handful of ingredients — no eggs, no cooking, and no ice cream maker needed — it’s the ultimate easy indulgence. A swirl of fresh strawberry puree keeps it fruity, refreshing, and naturally pink.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsTotal Time 6 hrs 20 mins 1 can sweetened condensed milk
2 cups heavy whipping cream, cold
2 tsp vanilla extract
2 cups fresh strawberries, hulled
2 tbsp sugar (optional, depending on berry sweetness)
1 tbsp lemon juice
Optional: a few chopped strawberries for texture
Make the Strawberry Purée
1
Place strawberries in a blender or food processor with lemon juice and sugar (if using).
Blend until smooth.
Optional: For a thicker swirl, simmer the puree on the stovetop for 5–7 minutes, then cool completely.
Whip the Cream
2 In a large chilled bowl, beat heavy cream with an electric mixer until stiff peaks form (about 3–4 minutes).
Combine & Fold
3
In another bowl, whisk sweetened condensed milk with vanilla extract and ¾ of the strawberry puree.
Gently fold in the whipped cream using a spatula until combined. Don’t deflate the mixture.
Layer and Swirl
4
Pour half of the ice cream mixture into a loaf pan or container.
Dollop in some of the reserved puree and swirl lightly with a knife.
Repeat with remaining cream and swirl again.
Optional: Stir in a handful of diced fresh strawberries for added texture.
Freeze
5
Cover with foil or an airtight lid.
Freeze for at least 6 hours, or overnight, until firm and scoopable.
Serving Suggestions
6
Serve in waffle cones, bowls, or atop warm shortcake
Pair with fresh mint, whipped cream, or balsamic drizzle for a twist
Use as a filling for ice cream sandwiches or mini pavlovas
Ingredients 1 can sweetened condensed milk
2 cups heavy whipping cream, cold
2 tsp vanilla extract
2 cups fresh strawberries, hulled
2 tbsp sugar (optional, depending on berry sweetness)
1 tbsp lemon juice
Optional: a few chopped strawberries for texture
Directions Make the Strawberry Purée
1
Place strawberries in a blender or food processor with lemon juice and sugar (if using).
Blend until smooth.
Optional: For a thicker swirl, simmer the puree on the stovetop for 5–7 minutes, then cool completely.
Whip the Cream
2 In a large chilled bowl, beat heavy cream with an electric mixer until stiff peaks form (about 3–4 minutes).
Combine & Fold
3
In another bowl, whisk sweetened condensed milk with vanilla extract and ¾ of the strawberry puree.
Gently fold in the whipped cream using a spatula until combined. Don’t deflate the mixture.
Layer and Swirl
4
Pour half of the ice cream mixture into a loaf pan or container.
Dollop in some of the reserved puree and swirl lightly with a knife.
Repeat with remaining cream and swirl again.
Optional: Stir in a handful of diced fresh strawberries for added texture.
Freeze
5
Cover with foil or an airtight lid.
Freeze for at least 6 hours, or overnight, until firm and scoopable.
Serving Suggestions
6
Serve in waffle cones, bowls, or atop warm shortcake
Pair with fresh mint, whipped cream, or balsamic drizzle for a twist
Use as a filling for ice cream sandwiches or mini pavlovas
No-Churn Strawberry Ice Cream
Visited 4 times, 1 visit(s) today
