No-Churn Strawberry Ice Cream: The Easiest Frozen Dessert Ever

Introduction No-Churn Strawberry Ice Cream

There’s nothing quite like a scoop of strawberry ice cream on a warm day—or really, any day you’re craving something sweet, nostalgic, and oh-so-creamy. But what if we told you that you could make that dreamy dessert without an ice cream maker, fancy tools, or hours of churning? Say hello to No-Churn Strawberry Ice Cream—your new best friend in the kitchen.

This recipe is pure magic. It’s creamy, fruity, refreshing, and made with real strawberries—none of that artificial flavoring or neon pink color here. Plus, it’s insanely easy to make. Just whip, fold, freeze, and boom—you’ve got a dessert that tastes like it came straight from an old-fashioned ice cream parlor.

Whether you’re hosting a backyard barbecue, planning a romantic dessert for two, or just satisfying your sweet tooth, this no-churn strawberry ice cream is everything you need and more. No churn, no stress, just spoonfuls of cold, creamy happiness. 🍓🍨

What Is No-Churn Ice Cream?

Let’s break it down. Traditional ice cream requires an ice cream maker that churns the mixture while it freezes. This prevents large ice crystals from forming and creates that smooth, scoopable texture we all love.

But no-churn ice cream? It skips the machine completely. The magic comes from two powerhouse ingredients: sweetened condensed milk and whipped heavy cream. When combined, they mimic the creamy, airy texture of churned ice cream—without any of the fuss.

Here’s the chemistry in action:

• Whipped cream creates volume and airiness.
• Condensed milk provides sweetness and a rich, silky texture.
• Add your flavors (like strawberries), freeze it, and voila!

The result? A luscious, homemade ice cream that’s just as good—if not better—than the store-bought stuff, and you don’t need to plug in a single machine.

Why You’ll Love This Strawberry Ice Cream

There are a million reasons to love this no-churn strawberry ice cream, but here are the biggest standouts:

• Real strawberries bring bold, juicy flavor—no syrups or fake extracts here.
• Light and creamy with a smooth texture that scoops like a dream.
• Gorgeous naturally pink color that looks as good as it tastes.
• No fancy equipment or ice cream maker required.
• Customizable with fun add-ins like white chocolate, crushed graham crackers, or even swirls of strawberry jam.
• Perfect for kids, adults, and everyone in between.

This recipe is proof that simple ingredients can deliver rich, creamy results that rival any ice cream shop. And let’s be real—there’s just something extra satisfying about making it yourself.

Essential Tools You’ll Need

You really don’t need much to make this ice cream. In fact, you probably already have most of these tools in your kitchen:

• Mixing bowls: One medium for the strawberries, one large for the cream base.
• Electric mixer: Stand mixer or hand mixer to whip the heavy cream. You can do it by hand… if you’re feeling ambitious!
• Rubber spatula: Perfect for gentle folding and scraping every last bit of creamy goodness.
• Loaf pan or freezer-safe container: A standard 9×5″ loaf pan works great, but any container with a lid will do.
• Blender or fork: To mash or puree the strawberries.

Optional:

• Plastic wrap or lid: To cover your ice cream and prevent ice crystals.

That’s it! No churn, no problem.

Ingredient Breakdown and Tips

Let’s talk ingredients—and why each one matters.

Fresh Strawberries (2 cups, chopped)

• The star of the show! Go for ripe, sweet berries for maximum flavor.
• You can use frozen strawberries in a pinch—just thaw and drain them first.
• If you like texture, leave them slightly chunky. For a smoother ice cream, blend them.

Granulated Sugar (¼ cup)

• Helps draw out the juices when macerating the strawberries.
• Balances out the tang of the fruit and enhances natural sweetness.

Lemon Juice (1 teaspoon)

• Don’t skip this! It brightens the flavor of the strawberries and adds a little zing.

Sweetened Condensed Milk (14 oz can)

• Acts as the base that provides sweetness and creaminess.
• No need for additional sugar—it’s already sweetened.

Heavy Whipping Cream (2 cups, cold)

• Whips into stiff peaks to create volume and airiness.
• Make sure it’s cold for best results.

Vanilla Extract (1 teaspoon)

• Adds warmth and depth to the overall flavor.

Salt (pinch)

• Just a tiny bit to balance sweetness and enhance all the flavors.

These ingredients combine into something that’s light, luscious, and naturally flavorful. No stabilizers, no weird additives—just real stuff.

No-Churn Strawberry Ice Cream Ingredients List

Here’s your full list, ready for screenshotting:

• 2 cups fresh strawberries, hulled and chopped
• ¼ cup granulated sugar
• 1 teaspoon lemon juice
• 1 can (14 oz) sweetened condensed milk
• 2 cups heavy whipping cream, cold
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Add-ins:

• White chocolate chips
• Crushed graham crackers
• Strawberry jam swirls
• Balsamic glaze drizzle (for a gourmet twist)

Step-by-Step Instructions

Time to turn those dreamy ingredients into a creamy, fruity, no-churn masterpiece. Follow these easy steps and you’ll have a homemade ice cream that tastes like summer in every scoop.

1. Macerating the Strawberries 🍓

Start by placing your chopped strawberries in a bowl and adding the ¼ cup granulated sugar and 1 teaspoon lemon juice. Stir everything together until the berries are evenly coated.

Now, let this mixture sit for 10 minutes. This is called maceration—and it’s essential. The sugar draws out the strawberries’ natural juices, creating a syrupy mixture that intensifies their flavor and adds a beautiful texture to your ice cream base.

This step also softens the berries just enough to fold them in smoothly later on, without making them too mushy. You’ll smell that sweet strawberry aroma wafting through your kitchen—pure bliss.

2. Mashing or Blending the Strawberries

Once the strawberries have released their juices, it’s time to decide: chunky or smooth?

• If you like bits of real fruit in your ice cream, simply mash the strawberries lightly with a fork or potato masher.
• Prefer a smoother, more uniform texture? Blend the strawberries for a few seconds using a hand blender or food processor.

Either way, set the prepared berry mixture aside while you move on to the whipped cream. Just don’t over-blend—you’re not making a smoothie here!

3. Whipping the Cream to Stiff Peaks ❄️

Grab a large chilled mixing bowl and pour in your 2 cups of cold heavy whipping cream. Using a hand mixer or stand mixer, whip on medium-high speed until stiff peaks form—this takes about 3 to 4 minutes.

What are stiff peaks? When you lift the beater, the cream should stand straight up without collapsing. If it flops over, it’s a soft peak; keep whipping just a little longer. But be careful—over-whipping turns your cream into butter.

Pro tip: Chill your bowl and beaters for 10–15 minutes beforehand. Cold tools make better whipped cream!

4. Folding in the Condensed Milk Mixture ✨

Once your whipped cream is ready, grab your can of sweetened condensed milk, 1 teaspoon vanilla extract, and a pinch of salt.

Gently fold these into the whipped cream using a rubber spatula. This isn’t the time to stir aggressively—we want to preserve all that lovely airiness from the whipped cream.

Fold until smooth and well incorporated, but don’t overmix. You should have a light, creamy base that’s slightly sweet, with just a hint of vanilla.

5. Swirling in the Strawberries 🍓

Now comes the fun part—adding your prepared strawberries.

Pour the strawberry mixture into the whipped cream base and fold gently, just enough to create soft pink swirls throughout the mixture. If you prefer a fully blended strawberry ice cream, go ahead and mix all the way—but many people love those ribbons of real fruit for flavor and visual appeal.

Remember: overmixing will deflate your base and dull the color. Aim for a soft marbled look.

6. Transferring and Freezing the Mixture 🧊

Transfer the final mixture into a 9×5-inch loaf pan or any freezer-safe container. Use a spatula to smooth the top, and tap the container gently on the counter to remove any air bubbles.

Cover tightly with plastic wrap or a lid to prevent ice crystals from forming. Then pop it in the freezer and let it chill for at least 6 hours, or ideally overnight.

When it’s ready, the texture will be firm but scoopable, creamy, and full of fresh strawberry goodness.

Tips for the Best No-Churn Ice Cream

To take your homemade strawberry ice cream from good to “wait—you made this?!” here are a few extra tips:

• Use ripe, in-season strawberries for maximum flavor.
• Chill your tools and ingredients before starting for better whipping.
• Don’t skimp on macerating—it’s key to juicy flavor.
• Gently fold everything to maintain airiness.
• Cover tightly to prevent freezer burn and keep texture perfect.
• Let it sit out for 5–10 minutes before scooping for a softer, creamier bite.

This is a recipe that’s simple enough for weeknights, but fancy enough to serve to guests—and the results will leave everyone begging for seconds.

Serving Suggestions

Now that your No-Churn Strawberry Ice Cream is perfectly frozen and ready to scoop, let’s talk about the fun part—serving it up!

This dreamy dessert is versatile and pairs well with just about anything. Whether you’re keeping it simple or going all-out, here are some tasty ideas to make the most of every scoop:

1. The Classic Scoop 🍨

• Serve in a waffle or sugar cone for a nostalgic, ice cream truck vibe.
• Want to level it up? Dip the cone rims in melted white chocolate and crushed freeze-dried strawberries before scooping.

---

2. Ice Cream Sandwiches 🍓

• Sandwich a scoop between soft sugar cookies, chocolate chip cookies, or graham crackers.
• Roll the edges in sprinkles, mini chocolate chips, or crushed nuts for extra crunch.

---

3. Strawberry Shortcake Remix

• Replace whipped cream with a scoop of this ice cream on top of warm biscuits or shortcakes.
• Add a drizzle of strawberry sauce or balsamic glaze for a gourmet twist.

---

4. Dessert Bowls & Parfaits

• Layer your ice cream in a bowl or glass with fresh berries, whipped cream, and granola for a beautiful parfait.
• Add crushed meringue or vanilla wafers for texture.

5. Sundae Style 🍒

• Top your scoops with:
  • Whipped cream
  • Fresh sliced strawberries
  • Strawberry compote or jam
  • Shaved white chocolate
  • Toasted almonds or coconut flakes
  • A maraschino cherry on top, if you’re feeling retro!

---

Beverage Pairings:

• Lemonade float: Add a scoop to sparkling lemonade for a fizzy treat.
• Milkshake: Blend with a splash of milk for a thick, fruity milkshake.
• Rosé or prosecco float: Yes, it’s as fancy as it sounds—and super refreshing.

This ice cream doesn’t just taste good—it looks beautiful too. Its soft pink hue makes it perfect for baby showers, birthdays, garden parties, or even Valentine’s Day. Serve it in a vintage glass or colorful bowl for that picture-perfect presentation.

---

Storage & Shelf Life

While this no-churn strawberry ice cream is dangerously good fresh, you can definitely make it ahead and store it for weeks.

Here’s how to keep it tasting like it was just made:

How to Store It:

• Store in an airtight, freezer-safe container with a lid.
• Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing to prevent ice crystals.
• Keep it in the back of the freezer, where the temperature is most stable.

Shelf Life:

• Best enjoyed within 2 weeks for optimal texture and flavor.
• Can last up to 1 month, but flavor may dull and ice crystals can form over time.

Scoopability Tips:

• Let your ice cream sit at room temperature for 5–10 minutes before scooping.
• Use a warm ice cream scoop (dip in hot water, then dry) for smoother, cleaner scoops.

No more store-bought tubs filled with preservatives—this homemade version is fresher, tastier, and made with love.

Variations to Try

Once you’ve mastered the base recipe, don’t be afraid to experiment! Here are a few mouthwatering twists you can try next:

1. Strawberry Cheesecake Ice Cream

• Swirl in crushed graham crackers and bits of cream cheese or cheesecake chunks.

2. Chocolate-Covered Strawberry

• Mix in mini chocolate chips or drizzle with melted dark chocolate before freezing.

3. Strawberry Shortcake

• Add chunks of vanilla cake or shortbread cookies for texture.

4. Dairy-Free/Vegan Option

• Use full-fat coconut cream in place of heavy cream.
• Try a vegan sweetened condensed milk (made with coconut or oat milk).

5. Mixed Berry Swirl

• Add raspberries, blueberries, or blackberries to the mix for a berry explosion.

This recipe is your gateway to a world of homemade ice cream creations. Customize it based on what’s in season—or what you’re craving!

Why Homemade Ice Cream is Worth It

Sure, there are tons of ice creams in the freezer aisle. But nothing beats homemade.

Here’s why:

• You control the ingredients—no preservatives, fake coloring, or stabilizers.
• You choose the flavor intensity—more fruit? Done. Less sweet? Easy.
• You can personalize it with fun mix-ins and swirls.
• It’s a fun project to do with kids, friends, or even just solo on a chill weekend.
• And most importantly—it just tastes better.

This No-Churn Strawberry Ice Cream gives you all the creamy, dreamy satisfaction of traditional ice cream with none of the hassle. Once you try it, you’ll never look at store-bought the same way again.

Conclusion

Creamy, fruity, fresh, and fabulously pink—this No-Churn Strawberry Ice Cream is everything a frozen dessert should be. It’s rich but light, sweet but balanced, and unbelievably easy to make. No ice cream maker? No problem. Just a few simple ingredients, a little patience, and a lot of strawberry goodness.

Perfect for sunny days, sweet cravings, or just treating yourself because you can. Once you take that first spoonful, you’ll know why this is a recipe you’ll come back to again and again.

So go ahead, grab some strawberries, whip up that cream, and get ready to fall in love with homemade ice cream—all over again. 🍓❄️🍨

FAQs

1. Can I use frozen strawberries instead of fresh?
Yes! Just thaw them first and drain off any excess liquid before macerating. You may want to reduce the sugar slightly if your berries are already sweet.

2. How long does no-churn ice cream last in the freezer?
Best within 2 weeks for perfect texture, but can last up to 1 month if stored properly in an airtight container.

3. Can I add other fruits or mix-ins?
Absolutely! Try blueberries, raspberries, or even mango. Mix-ins like white chocolate, graham crackers, or jam swirls are fantastic too.

4. Why didn’t my whipped cream form stiff peaks?
Your cream may not have been cold enough. Always chill your cream, bowl, and beaters for best results. Also, be sure you’re using heavy cream with at least 36% fat.

5. How can I make it more strawberry-flavored?
For extra flavor, add a spoonful of strawberry jam, use a strawberry extract, or swirl in a strawberry reduction for intensified berry goodness.

Print