If you’ve ever tasted homemade ice cream, you know it’s worth the effort and tastes much better than anything you can buy from the grocery store. It’s creamy, sweet and the flavor is fresh with no preservatives. This No Churn Strawberry Ice Cream is one of my favorites and I make a big batch every spring to enjoy during the hot months. It’s made with heavy whipping cream and condensed milk, with no churning required.
It’s so nice to have homemade ice cream without any special ice cream maker or fancy tools. This recipe is as simple and old-fashioned as it gets. Just 3 ingredients are required to make this ice cream. It’s budget-friendly, creamy and perfect for the hot summer months.
Once you try making your own ice cream, and you realize how much better it tastes, you might never buy from the grocery store again. Plus, I’ll share some fun variations on this strawberry flavor that’ll mix things up. It’s the perfect way to welcome spring and, my favorite, strawberry season.
Looking for more strawberry recipes? I love using strawberries in so many recipes! Check out some of my reader favorites:
How To Make Homemade No Churn Strawberry Ice Cream
There are only a few tools you’ll need to make your ice cream. An electric hand mixer makes everything easier. You could mix by hand, but using a mixer ensures that perfect thick and creamy texture. Lastly, you’ll need a way to store your ice cream. I love these ice cream containers that keep the ice cream fresh and they also stack easily.
When To Make Strawberry Ice Cream
I love to make this recipe when my local strawberries come into season. For me, that’s the beginning of the spring. Of course you can buy strawberries anytime from the grocery store, but there’s nothing like truly fresh in-season strawberries. They have such better flavor.
Plus, I love to have the ice cream on hand before it gets hot. I make a few batches and keep it in the freezer for the summer. Serve it as a dessert, on the side with cake or just as a snack when you have to cool off.
Topping Ideas For Strawberry Ice Cream:
Here’s where you can be creative. I love fresh strawberries, but feel free to use a strawberry pie filling. That will give you a sweeter flavor and less texture. If you’re looking to add some crunch, pour some graham cracker clumps into the ice cream and mix. It will taste like strawberry shortcake! Lastly, add different types of berries if you want.
How To Store Your Strawberry Ice Cream For Best Freshness
Keep your strawberry ice cream in the freezer (duh), but keep the ice cream towards the back of your freezer. The temperature is more stable in the back vs. the front of the freezer where the door is opened more often.
When ice cream’s small ice crystals melt and re-freeze, they can eventually turn into large, unpalatable lumps. Your freezer should be set at between -5°F and 0°F. Ice cream is easy to dip between 6°F and 10°F, the ideal serving temperature range.
No Churn Strawberry Ice Cream Ingredients:
- 14oz Sweetened Condensed Milk
- Heavy Whipping Cream
- Fresh Strawberries (or strawberry pie filling)
Directions To Make Homemade No Churn Strawberry Ice Cream
Pour sweetened condensed milk/whipping cream mixture back into the bowl with the heavy whipping cream and fold together until smooth and creamy.
Next, pour half of the ice cream into a freezer safe container. Add half of the fresh strawberries and use a spoon or a knife to swirl the mix-in together with the ice cream (optional).
Top with remaining ice cream, and then top that with the remaining strawberries.
Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes prior to serving.
- 1 14-oz. Can Sweetened Condensed Milk
- 2 Cups Cold Heavy Whipping Cream
- 1 Teaspoon Vanilla [optional]
- 1 Cup Fresh Strawberries (or strawberry pie filling)
2. Pour sweetened condensed milk/whipping cream mixture back into the bowl with the heavy whipping cream and fold together until smooth and creamy.
3. Next, pour half of the ice cream into a freezer safe container. Add half of the strawberries and use a spoon to swirl it into the ice cream.
4. Top with remaining ice cream, and then top that with the remaining strawberries. Swirl again if needed.
5. Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes prior to serving.
- Keep the ice cream in the freezer for up to 3 months. Enjoy fresh from the freezer.
- Use fresh strawberries, berries or pie filling. Add in graham crackers for crunch, if desired.
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