Creamy No-Churn Strawberry Ice Cream
A quick and easy homemade no-churn strawberry ice cream recipe that is creamy, fresh, and packed with natural strawberry flavor. Perfect for summer gatherings and last-minute dessert cravings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (300 grams) fresh strawberries, hulled and sliced
- 1/2 cup (100 grams) granulated sugar
- 2 cups (480 ml) heavy whipping cream, chilled
- 1 can (14 oz or 396 grams) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Hull and slice about 2 cups (300 grams) of fresh strawberries. Toss them in a bowl with 1/2 cup (100 grams) of granulated sugar and a pinch of salt. Let sit at room temperature for 15-20 minutes to macerate.
- Transfer about half the strawberries with their syrup to a blender or food processor. Pulse briefly until chunky puree forms. Reserve the remaining berries for folding in whole.
- In a large mixing bowl, whip 2 cups (480 ml) of chilled heavy whipping cream with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes. Avoid overwhipping.
- In a separate bowl, stir together 1 can (14 oz / 396 grams) sweetened condensed milk and 1 teaspoon pure vanilla extract.
- Gently fold the whipped cream into the condensed milk mixture in three parts using a spatula to keep it airy.
- Fold in the whole macerated strawberries, then fold in the chunky strawberry puree, swirling lightly for a marbled effect.
- Transfer the mixture into a freezer-safe container, smooth the top, cover, and freeze for at least 6 hours or overnight until firm.
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly. Scoop and enjoy.
Notes
Use chilled heavy cream for best whipping results. Macerate strawberries to draw out juices for natural syrup. Fold ingredients gently to maintain airy texture. Freeze overnight for creamiest texture. Drain excess syrup if strawberries are very juicy to avoid icy texture. Variations include dairy-free substitutions with coconut cream and condensed coconut milk, adding mixed berries, chocolate swirl, or alcohol infusion.
Nutrition
- Serving Size: 1/2 cup (approximate
- Calories: 250
- Sugar: 22
- Sodium: 50
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
Keywords: no-churn ice cream, strawberry ice cream, homemade dessert, easy ice cream recipe, summer dessert, no ice cream maker