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No-Churn Strawberry Ice Cream

Yields6 ServingsPrep Time20 minsTotal Time6 hrs 20 mins

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.

No-Churn Strawberry Ice Cream

 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

  1. Place strawberries in a blender or food processor with lemon juice and sugar (if using).

  2. Blend until smooth.

  3. 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

  1. In another bowl, whisk sweetened condensed milk with vanilla extract and ¾ of the strawberry puree.

  2. Gently fold in the whipped cream using a spatula until combined. Don’t deflate the mixture.

Layer and Swirl
4

  1. Pour half of the ice cream mixture into a loaf pan or container.

  2. Dollop in some of the reserved puree and swirl lightly with a knife.

  3. Repeat with remaining cream and swirl again.

  4. Optional: Stir in a handful of diced fresh strawberries for added texture.

Freeze
5

  1. Cover with foil or an airtight lid.

  2. 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

Nutrition Facts

6 servings

Serving size