No Churn Strawberry Ice Cream is a really easy dessert to make at home without an ice cream maker with fresh strawberries, heavy cream, vanilla extract, sugar and condensed milk.
I have two summer go-to fruits. One is watermelon (obviously) and the other is strawberries. My family LOVES fresh strawberries! They are juicy, sweet and slightly sour. Perfect to eat alone or toss into recipes like this No Churn Strawberry Ice Cream that will cool you off on a hot summer day.
You may also enjoy these other no churn ice cream recipes:
No Churn Strawberry Ice Cream
No Churn Strawberry Ice Cream has a beautiful fruity aroma and a lovely light pink coloring. Each bite is creamy and sweet and tastes just like summertime. I enjoy a scoop in a bowl on a hot day with some fresh strawberries chopped up over top and maybe a dollop of whipped cream.
Tips and Tricks
The instructions tell you to beat heavy whipping cream to a stiff peak. What does this mean? You will use a hand or stand mixer to beat the cream for 6+ minutes until the liquid thickens up. The cream is done when you are able to lift the beaters out of the cream and it stands straight up without curling or falling over.
You will want to use ripe strawberries. Even strawberries that are a bit overripe are ideal. Remove the stems, wash and chop the strawberries before adding into a food processor with a little sugar. I like to use the pulse button to basically make a strawberry sauce but you can also just hit pulse a couple times and have some tiny strawberry chunks left in if you enjoy some chunks in your ice cream. This ice cream is on the sweeter side so you can also choose to reduce the granulated sugar amount to align with your personal sweetness level.Print
No Churn Strawberry Ice Cream is a really easy dessert to make at home without an ice cream needed with fresh strawberries, heavy cream, vanilla extract, sugar and condensed milk.
- 2 cups fresh strawberries, chopped
- 1/2 cup granulated sugar
- 16 ounces heavy whipping cream
- 14 ounces condensed milk
- 1 teaspoon vanilla extract
- Place a mixing bowl and beaters in freezer for 20+ minutes before making ice cream.
- Wash, remove stems and chop strawberries. Quartering them will work fine. Place into food processor with sugar and pulse into a sauce-like consistency. Set to side.
- In a mixing bowl, whisk vanilla extract and condensed milk. Set to the side.
- Remove bowl and beaters from freezer. Beat heavy cream to a stiff peak.
- Fold the condensed milk bowl and strawberry mixture together with the whipped cream bowl.
- Place into ice cream tub, cover and freeze for 6+ hours.