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Easiest No-Churn Creamy Strawberry Ice Cream

A close-up of a large scoop of vibrant pink strawberry ice cream served in a small white bowl.
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You can make this rich and creamy homemade strawberry ice cream without an ice cream maker. This no-churn recipe uses simple ingredients to capture the fresh flavor of summer strawberries.

Ingredients

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  • 2 cups heavy whipping cream, cold
  • 1 (14 ounce) can sweetened condensed milk, cold
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and pureed

Instructions

  1. Prepare your strawberries: Wash, hull, and puree the fresh strawberries until smooth. You need about 1 cup of puree.
  2. In a large bowl, whip the cold heavy whipping cream using an electric mixer until stiff peaks form. This takes about 3 to 5 minutes.
  3. In a separate bowl, gently whisk together the cold sweetened condensed milk and vanilla extract.
  4. Fold about one-third of the whipped cream into the condensed milk mixture to lighten it.
  5. Gently fold the remaining whipped cream into the mixture until just combined. Do not overmix.
  6. Fold in the strawberry puree until the mixture is evenly pink and swirled.
  7. Pour the mixture into a freezer-safe container, such as a loaf pan or an airtight container. Cover the surface directly with plastic wrap to prevent ice crystals.
  8. Freeze for at least 6 hours, or until firm. For the best texture, let it soften on the counter for 5 to 10 minutes before scooping and serving your creamy strawberry ice cream.

Notes

  • For a more intense strawberry flavor, you can macerate the sliced strawberries in a tablespoon of sugar for 30 minutes before pureeing them.
  • If you want a vibrant pink color, you can add one drop of red food coloring when mixing in the puree.
  • This recipe is egg free, making it a great option for a quick frozen treat.

Nutrition

Find it online: https://cutcooktaste.com/strawberry-ice-cream-recipe/