Fresh Strawberry No Churn Ice Cream Recipe
This Strawberry Ice Cream Recipe is no churn, makes 6 cups of ice cream, and is made with 5 Ingredients: fresh strawberries, sweetened condensed milk, a squeeze of lemon, sugar, and heavy cream. Take 15 minutes to prep, then freeze.
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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 9x5-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
How to store:
- 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
Serving: 0.05 cup, Calories: 396kcal, Carbohydrates: 25g, Protein: 5g, Fat: 32g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 101mg, Sodium: 64mg, Potassium: 257mg, Fiber: 1g, Sugar: 24g, Vitamin A: 1259IU, Vitamin C: 24mg, Calcium: 152mg, Iron: 0.3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Cuisine American