Short Description
This No‑Churn Strawberry Ice Cream combines fresh strawberry purée, sweetened condensed milk, and fluffy whipped cream—no ice cream maker needed. It’s creamy, fruity, and perfect for summer.
Why You’ll Love This Recipe
- Effortless indulgence: No churning or special equipment required.
- Fresh and fruity: Real strawberries provide vibrant color and flavor.
- Rich yet simple: Made with pantry staples—condensed milk, cream, and berries.
- Great to make ahead: Just mix, freeze, and enjoy whenever the craving hits.

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups fresh strawberries, chopped
- ½ cup granulated sugar
- 16 oz heavy whipping cream
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
Directions
- Prep the equipment: Place a mixing bowl and beaters in the freezer for at least 20 minutes.
- Make the strawberry purée: Wash, stem, and roughly chop strawberries. Place in a food processor with sugar and pulse until into a sauce-like consistency. Set aside.
- Prepare the condensed milk base: In a separate bowl, whisk together softened condensed milk and vanilla extract, then set aside.
- Whip the cream: Remove chilled bowl and beaters from freezer and whip heavy cream to stiff peaks.
- Combine mixtures: Gently fold the strawberry purée and condensed milk mixture into the whipped cream until well combined.
- Freeze the mixture: Transfer to an airtight container, smooth the top, cover, and freeze for at least 6 hours until firm.
Servings and Timing
- Serves: about 8 (½-cup servings)
- Prep time: 10 minutes plus 20 minutes chilling equipment
- Freeze time: at least 6 hours
- Total time: approximately 6 ¼ hours
Variations
- Chunkier berries: Reserve some chopped strawberries and fold them in after mixing for texture.
- Berry blend: Use raspberries or blueberries in place of strawberries.
- Minty freshness: Add ¼ tsp peppermint extract for a cool twist.
- Chocolate swirl: Fold in mini chocolate chips or a fudge swirl during assembly.
- Vegan option: Use coconut cream, vegan condensed milk, and maple syrup as substitutes.
Storage/Reheating
- Storage: Keep in a tightly sealed container in the freezer for up to 2 weeks.
- Serving tip: Let soften for 5 minutes at room temperature before scooping for easy serving.
- Prevent freezer burn: Press a sheet of plastic wrap onto the ice cream surface before sealing to minimize ice crystals.

FAQs
1. Why chill the bowl and beaters?
Chilled tools help the cream whip up faster and hold its structure better.
2. Can I use frozen strawberries?
You can—but thaw and drain them first to avoid excess liquid in the ice cream.
3. What if my whipped cream doesn’t reach stiff peaks?
Make sure bowl and beaters are chilled, cream is very cold, and beat at high speed.
4. Can I sweeten differently?
Yes—you may reduce sugar by 1–2 tablespoons or replace with honey or maple syrup in the strawberry purée.
5. Is this dairy-free?
For a vegan version, use coconut cream and vegan condensed milk alternatives.
6. Can I use a blender instead of food processor?
Yes—the idea is to mash strawberries with sugar to create a smooth purée.
7. What texture will this ice cream have?
Creamy and slightly icy—no churn methods don’t have an ultra-smooth texture, but are richly satisfying.
8. Can I add mix-ins like nuts?
Absolutely—fold in chopped nuts, cookie crumbles, or chocolate chips during the final combine.
9. How do I avoid ice crystals?
Press plastic wrap on the surface before sealing, and eliminate as much air as possible.
10. How long does it keep?
Enjoy within 2 weeks for optimal flavor and texture. After that, ice crystals may form.
Conclusion
No‑Churn Strawberry Ice Cream delivers all the creamy, fruity delight of homemade ice cream without the churn—just fresh ingredients and a few simple steps. Customize it with your favorite add-ins or enjoy it pure and simple for a refreshing sweet treat.
Print
No‑Churn Strawberry Ice Cream
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This No‑Churn Strawberry Ice Cream is a creamy, fruity frozen dessert made with fresh strawberry purée, sweetened condensed milk, and whipped cream—no ice cream maker required.
Ingredients
2 cups fresh strawberries, chopped
½ cup granulated sugar
16 oz heavy whipping cream
14 oz sweetened condensed milk
1 tsp vanilla extract
Instructions
- Place a mixing bowl and beaters in the freezer for 20 minutes to chill.
- In a food processor, combine strawberries and sugar; pulse into a smooth purée and set aside.
- In another bowl, whisk together condensed milk and vanilla extract.
- Whip chilled cream in the cold bowl until stiff peaks form.
- Gently fold strawberry purée and condensed milk mixture into the whipped cream until well combined.
- Transfer to an airtight container, smooth the top, cover, and freeze for at least 6 hours.
Notes
- Chill tools to help the cream whip better.
- Add reserved strawberry chunks or mini chocolate chips for extra texture.
- Use coconut cream and vegan condensed milk for a dairy-free version.
- Store with plastic wrap pressed on top to prevent freezer burn.
- Prep Time: 10 minutes (+ 20 minutes chilling equipment)
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn, Freezing
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 290
- Sugar: 24g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg