Go Back
–+ servings
Three scoops of strawberry ice cream and a halved fresh strawberry are arranged in a glass dessert bowl, viewed from the top. The bowl sits on a white porcelain plate with a decorative trim around the edges. A few strawberries are scattered casually beside the plate.

STRAWBERRY NO CHURN ICE CREAM

Anna | The Tasty Chapter
Creamy Strawberry No-Churn Ice Cream is bursting with real fruit flavor and made with just a few simple ingredients and no special equipment. It’s the easiest way to enjoy homemade ice cream anytime. Whether you serve it on a cone, in a sundae, or straight from the bowl, you’ll love every fruity, refreshing bite.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Freeze Time 5 hours 6 hours
Total Time 6 hours 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 233 kcal

Equipment

  • Blender or Food Processor
  • Electric Stand Mixer or Hand Mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Loaf pan or an airtight freezer-safe container 9 x 5

Ingredients
  

  • 2 cups cold whipping cream (35% fat)
  • 1 (14-ounces) canned sweetened condensed milk
  • 1 lb fresh strawberries (about 500g) stems removed and sliced
  • 2 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt

Instructions
 

  • Blend the strawberries: Add the strawberries to a blender or food processor and pulse until you reach your desired texture—smooth or slightly chunky. 
    For a smoother finish, you can strain the purée through a sieve to remove the seeds. If you like bits of fruit in your ice cream, reserve some chopped strawberries to stir in later.
  • Whip the cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the cold whipping cream on high speed until stiff peaks form, about 3 minutes.
  • Mix the base: Using a rubber spatula, gently fold in the sweetened condensed milk, vanilla extract, and a pinch of salt. Mix just until combined; avoid overmixing.
  • Fold it together: Before mixing everything, set aside about 6 tablespoons of the strawberry purée for layering.
    Add the remaining strawberry purée to the whipped cream and condensed milk mixture. Gently fold it in, leaving some streaks for a marbled effect.
  • Layer and swirl: Pour half of the ice cream mixture into a 9x5 freezer-safe container (I like to use a loaf pan lined with parchment paper or plastic wrap).
    Spoon 3 tablespoons of the reserved strawberry purée over the top and swirl gently with a spoon or spatula.
    Add the remaining ice cream mixture, then top with the rest of the reserved strawberry purée. Use a spoon or spatula to spread it out and create a swirl design.
  • Freeze: Cover securely with plastic wrap or a fitted lid, and freeze until firm, at least 6 hours, or overnight for the best texture.
  • Serve and enjoy: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for about 15 minutes so it's easier to scoop and serve. Enjoy!

Notes

Storage: Store the strawberry no-churn ice cream in an airtight container in the freezer for up to 2 weeks. For best results, press a piece of plastic wrap or parchment paper directly onto the surface before sealing to prevent ice crystals. Let it sit at room temperature for 10–15 minutes before scooping.  

Nutrition

Calories: 233kcalCarbohydrates: 6gProtein: 2gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 71mgSodium: 18mgPotassium: 147mgFiber: 1gSugar: 5gVitamin A: 931IUVitamin C: 34mgCalcium: 51mgIron: 0.3mg
Keyword Ice Cream, No Churn, Strawberry, Strawberry Ice Cream
Tried this recipe?Let us know how it was!