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.
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Place strawberries in a blender or food processor with lemon juice and sugar (if using).
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Blend until smooth.
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Optional: For a thicker swirl, simmer the puree on the stovetop for 5–7 minutes, then cool completely.
In a large chilled bowl, beat heavy cream with an electric mixer until stiff peaks form (about 3–4 minutes).
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In another bowl, whisk sweetened condensed milk with vanilla extract and ¾ of the strawberry puree.
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Gently fold in the whipped cream using a spatula until combined. Don’t deflate the mixture.
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Pour half of the ice cream mixture into a loaf pan or container.
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Dollop in some of the reserved puree and swirl lightly with a knife.
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Repeat with remaining cream and swirl again.
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Optional: Stir in a handful of diced fresh strawberries for added texture.
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Cover with foil or an airtight lid.
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Freeze for at least 6 hours, or overnight, until firm and scoopable.
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Serve in waffle cones, bowls, or atop warm shortcake
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Pair with fresh mint, whipped cream, or balsamic drizzle for a twist
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Use as a filling for ice cream sandwiches or mini pavlovas
Ingredients
Directions
-
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.
In a large chilled bowl, beat heavy cream with an electric mixer until stiff peaks form (about 3–4 minutes).
-
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.
-
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.
-
Cover with foil or an airtight lid.
-
Freeze for at least 6 hours, or overnight, until firm and scoopable.
-
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