No Churn Fresh Strawberry Ice Cream
Strawberry ice cream just hits different when it’s homemade. Maybe it’s the real strawberries, maybe it’s the extra creamy texture, or maybe it’s just the satisfaction of knowing you made it yourself without an ice cream maker, no less. Whatever the reason, once you try this no churn strawberry ice cream recipe, store-bought won’t stand a chance.
This recipe is as easy as it gets: whip up some cream, fold in a few simple ingredients, and let the freezer do its thing. I like to mix in extra strawberry chunks for a little texture (because who doesn’t love finding real fruit in their ice cream?), but if you’re feeling bold, a swirl of strawberry jam or crushed graham crackers takes it to the next level.
How to Make Strawberry Ice Cream without an Ice Cream Maker
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Continue to heat at a low simmer until the strawberry mixture begins to thicken. About 15 minutes – stirring frequently.
Remove from the heat and allow to cool before using.
Cover loosely with plastic wrap and freeze.
Remove from the freezer about 10 minutes before serving for easier scooping.
Fresh Strawberry No Churn Ice Cream Recipe
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Equipment
Ingredients
- 1 pound strawberries diced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice fresh is best
- 4 cups heavy cream
- 14 ounces sweetened condensed milk 1 can
Instructions
- To make the strawberry compote: In a large saucepan, combine 1 pound of strawberries, two tablespoons of sugar, and one tablespoon of lemon juice.
- Heat over low, stirring frequently, until the juices are released. If desired, use a potato masher to break the strawberries down. Simmer for about 15 minutes, or until slightly thickened, then remove from the heat and cool completely.
- To make the ice cream: In the bowl of a stand mixer, whip 4 cups heavy cream on medium-high speed until stiff peaks form. Add 1 (14-ounce) can sweetened condensed milk and mix on low speed just until combined. Scrape the sides of the bowl if needed and gently fold.
- Fold in the cooled strawberry compote just until combined. Be careful not to overmix or the mixture will deflate.
- Pour into a 9×5-inch baking dish, cover loosely with plastic wrap, and freeze for at least 6 hours or overnight. Let sit at room temp for 10 minutes before scooping.
Notes
- Use an airtight container. A shallow, freezer-safe container works best—bonus points if it has a tight-fitting lid. This helps prevent ice crystals from forming and keeps the texture smooth.
- Press a layer of parchment or plastic wrap directly on top. This little trick stops ice crystals from forming on the surface, so your ice cream stays creamy instead of getting that dreaded freezer burn.
- Keep it in the back of the freezer. The farther from the door, the better—this keeps the temperature stable and prevents it from softening and refreezing every time you grab something.
- How long does it last? Homemade ice cream is best within two weeks for the creamiest texture. It’ll still be safe to eat after that, but it might develop more ice crystals over time.
- Too hard to scoop? Let it sit on the counter for 5-10 minutes before digging in. No need to risk bending your spoon trying to chip away at frozen-solid ice cream!
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Recipe Tips
- Blend or mash the strawberries, but don’t skip this step. You want a smooth, even texture in your ice cream, so blitzing them in a blender or mashing them well helps avoid icy chunks. If you like a little texture, set aside a few chopped pieces to fold in at the end.
- Whip the cream to just the right consistency. You’re looking for stiff peaks—where the whipped cream holds its shape but still looks silky. Overwhipping makes it grainy, and underwhipping means it won’t set properly.
- Chill your mixing bowl first. This helps the heavy cream whip up faster and hold its peaks better. Five minutes in the freezer does the trick.
- Gently fold—don’t stir! When mixing the whipped cream with the strawberry mixture, use a light hand and fold instead of stirring. This keeps the air in your whipped cream and gives you that ultra-creamy texture.
- Let it freeze long enough. I know, waiting is the hardest part. But give it at least 6 hours (overnight is even better) so it fully sets. Cover it tightly to avoid freezer burn.
Quick Recipe Help and Common Questions
Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw them first and drain any excess liquid before mashing or blending. Too much liquid can make the ice cream icy instead of creamy.
How can I make this ice cream even creamier?
Make sure you whip the heavy cream to stiff peaks before folding it in. Also, don’t overmix the base—gently folding everything together helps keep the air in for a lighter, creamier texture.
Can I add mix-ins?
Of course! Swirl in some strawberry jam, fold in crushed graham crackers, or toss in chocolate chips for an extra treat. Just be sure to add mix-ins right before freezing to keep the texture smooth.
