If you’ve ever dreamed of making homemade ice cream without the fuss of an ice cream maker, this No Churn Strawberry Ice Cream Recipe is your golden ticket! Bursting with the fresh, juicy flavor of ripe strawberries and boasting a luxuriously creamy texture, this irresistible treat is surprisingly simple to prepare. Perfect for warm days or anytime you want a sweet, refreshing dessert, this recipe transforms basic pantry ingredients into a delightful frozen indulgence that everyone will love.
Ingredients You’ll Need
Creating this No Churn Strawberry Ice Cream Recipe is a breeze thanks to the straightforward ingredients. Each one plays an important role, whether it’s adding creaminess, sweetness, or that unmistakable strawberry zing and color.
- Fresh Strawberries: 2 cups, hulled and chopped – These bring vibrant color, natural sweetness, and intense strawberry flavor.
- Granulated Sugar: 1/2 cup – It macerates the strawberries to release their juices and balances the tartness.
- Sweetened Condensed Milk: 1 can (14 oz) – Adds rich creaminess and sweetness without needing ice cream makers.
- Heavy Whipping Cream: 2 cups – Whipped to soft peaks, it creates a light and airy structure for the ice cream.
- Vanilla Extract: 1 teaspoon – A tiny touch that elevates all the other flavors, making each bite delightful.
How to Make No Churn Strawberry Ice Cream Recipe
Step 1: Macerate the Strawberries
Start by mashing the fresh strawberries together with the granulated sugar. This process draws out their natural juices, creating a sweet, syrupy base bursting with strawberry flavor. Let it sit for about 10 minutes to get beautifully infused.
Step 2: Whip the Heavy Cream
While the strawberries macerate, chill a mixing bowl and whip the heavy cream until soft peaks form. This whipped cream brings the creamy, fluffy texture you crave in ice cream, making it stratified and light.
Step 3: Combine Sweetened Condensed Milk and Vanilla
Now gently fold in the sweetened condensed milk and vanilla extract into the whipped cream. This mixture is the creamy foundation of your ice cream, providing sweetness and that luscious mouthfeel without the need for churning.
Step 4: Fold in the Macerated Strawberries
Carefully fold the strawberry mixture into the creamy base. You want to create a beautiful marbled effect that combines the fruity swirls with the smooth base for an exciting texture and visual appeal.
Step 5: Freeze Overnight
Pour the entire mixture into a freezer-safe container and smooth the top. Pop it into the freezer for at least 4 hours, but overnight works best to set the ice cream firmly. Patience here means a perfectly scoopable, dreamy dessert.
How to Serve No Churn Strawberry Ice Cream Recipe
Garnishes
Enhance your ice cream by topping it with fresh strawberry slices or a handful of chopped nuts. A drizzle of chocolate sauce or a sprinkle of toasted coconut can add exciting flavor layers and textures that everyone will adore.
Side Dishes
Pair this No Churn Strawberry Ice Cream Recipe with warm desserts like peach cobbler or a simple angel food cake for an irresistible summer treat. The cold creaminess complements warm, spiced dishes beautifully.
Creative Ways to Present
Serve scoops in waffle cones or hollowed-out strawberries for a fun, festive look. Or create layered parfaits by alternating the ice cream with fresh berries and crushed cookies in a tall glass for a stunning presentation that’s as tasty as it is pretty.
Make Ahead and Storage
Storing Leftovers
Store any leftover No Churn Strawberry Ice Cream Recipe in an airtight container to prevent freezer burn and unwanted odors. Properly sealed, it will maintain its flavor and texture for up to two weeks.
Freezing
This ice cream freezes wonderfully without the need for constant stirring or special equipment. Just be sure to cover the surface with plastic wrap or parchment paper before sealing the container to keep ice crystals at bay.
Reheating
No need to reheat this dessert! Simply let the ice cream sit at room temperature for a few minutes before scooping if it’s too firm. This allows it to soften slightly for the perfect creamy mouthfeel.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries provide the best texture and flavor, you can use frozen ones if fresh aren’t available. Just make sure to thaw and drain excess liquid before macerating to avoid a watery ice cream.
Is there a dairy-free option for this No Churn Strawberry Ice Cream Recipe?
You can try substituting coconut cream for the heavy whipping cream and using a dairy-free sweetened condensed milk alternative. The texture may vary slightly, but it will still taste delicious.
How long does it take to make this ice cream?
The prep time is quick—around 15 to 20 minutes—plus a minimum of 4 hours freezing time. Overnight freezing is ideal for the best texture and flavor development.
Can I add mix-ins to this ice cream?
Absolutely! Chopped nuts, chocolate chips, or even swirls of strawberry jam can be folded in for a personalized twist. Just be gentle to keep the ice cream light and fluffy.
What if my ice cream is too hard straight from the freezer?
Let it sit at room temperature for about 5-10 minutes before scooping. This softens the ice cream naturally without losing its creamy texture or flavor.
Final Thoughts
This No Churn Strawberry Ice Cream Recipe is a wonderful way to enjoy homemade ice cream without any complicated tools or techniques. It’s creamy, fruity, and incredibly satisfying—a true joy to make and share. Give it a try the next time you want a refreshing, crowd-pleasing dessert that’s as easy as it is delicious!
Print
No Churn Strawberry Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No Churn Strawberry Ice Cream is a delightfully creamy and easy-to-make frozen treat that requires no ice cream maker. Made with fresh strawberries, sweetened condensed milk, and whipped heavy cream, it offers a naturally sweet, fruity flavor with a light and airy texture. Perfect for a quick summer dessert or anytime you crave homemade strawberry ice cream without the hassle.
Ingredients
Fresh Fruit
- 2 cups fresh strawberries, hulled and chopped
Sweeteners
- 1/2 cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
Dairy
- 2 cups heavy whipping cream
Flavoring
- 1 teaspoon vanilla extract
Instructions
- Macerate the Strawberries: In a bowl, combine the hulled and chopped strawberries with the granulated sugar. Gently mash them together to release the juices. Let the mixture sit for about 10 minutes to allow the strawberries to macerate and develop a sweet, syrupy texture.
- Whip the Cream: Chill a mixing bowl and beaters in the freezer for about 10 minutes. Pour the heavy whipping cream into the chilled bowl and whip on medium-high speed until soft peaks form, indicating that the cream is light and airy but not overbeaten.
- Combine Ingredients: Gently fold the sweetened condensed milk and vanilla extract into the whipped cream. Use a spatula to carefully fold the mixture until fully incorporated, ensuring the cream retains its fluffy texture.
- Fold in Strawberries: Carefully fold the macerated strawberry mixture into the cream base. Do this gently to create a beautiful marbled effect without fully mixing the strawberries in, preserving some of the vibrant streaks of color.
- Freeze: Pour the combined mixture into a freezer-safe container. Smooth the top with a spatula, then cover and freeze for at least 4 hours or overnight until firm and scoopable.
- Serve: Once frozen, scoop the ice cream into bowls or cones. Serve as is or garnish with fresh berries, chocolate drizzle, or nuts for extra indulgence.
Notes
- Ensure the heavy whipping cream and bowl are well chilled before whipping for best results.
- For an even stronger strawberry flavor, you can add a tablespoon of strawberry syrup or puree.
- This recipe is best served within a week to maintain optimal texture and flavor.
- If ice crystals form, let the ice cream soften slightly at room temperature before scooping.
