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

Scale

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

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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.