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No Churn Strawberry Ice Cream

Helen T. Patterson
This creamy, fruity No Churn Strawberry Ice Cream is the perfect summer dessert—no ice cream maker needed!
Made with sweetened condensed milk, whipped cream, and fresh strawberries, it comes together in minutes and freezes into a smooth, scoopable treat bursting with real strawberry flavor.
Nutrition Facts (Per Serving)
Calories: 290, Total Fat: 20g, Saturated Fat: 13g, Cholesterol: 65mg, Sodium: 60mg, Total Carbohydrates: 25g, Dietary Fiber: 1g, Sugars: 23g, Protein: 3g, Vitamin C: 25% DV, Calcium: 10% DV
Estimated based on one serving (assuming 8 servings per batch)
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 280 kcal

Equipment

  • Large mixing bowl
  • Electric hand mixer or stand mixer
  • Blender or food processor
  • Silicone or rubber spatula
  • Loaf pan or any freezer-safe container (around 9x5 inches)
  • Plastic wrap or an airtight lid

Ingredients
  

  • 2 cups fresh strawberries hulled
  • 1 tablespoon lemon juice optional, enhances strawberry flavor
  • 1 teaspoon vanilla extract optional
  • 1 can 14 oz sweetened condensed milk
  • 2 cups heavy whipping cream cold

Instructions
 

Prepare the Strawberries:

  • Wash, hull, and slice strawberries.
    Add to a blender or food processor and blend until smooth.
    If desired, cook the puree over medium heat for 8–10 minutes to reduce water content and intensify flavor. Let cool.

Whip the Cream:

  • In a large bowl, whip the cold heavy cream using a hand or stand mixer until stiff peaks form.

Mix the Base:

  • In a separate bowl, combine the sweetened condensed milk, vanilla extract, lemon juice (if using), and the cooled strawberry puree. Stir until smooth.

Fold Together:

  • Gently fold the whipped cream into the strawberry mixture in batches, being careful not to deflate the mixture.
    Mix just until fully combined.

Freeze:

  • Pour into a loaf pan or freezer-safe container.
    Smooth the top and cover with plastic wrap or a lid. Freeze for at least 6 hours, or overnight, until firm.

Serve:

  • Let the ice cream sit at room temperature for 5–10 minutes before scooping for best texture.

Notes

  • Strawberries: Fresh, ripe strawberries provide the best flavor. If using frozen, thaw and drain first.
  • Optional Add-ins: Swirl in chocolate chips, crushed cookies, or bits of strawberry jam before freezing.
  • Vegan Alternative: Use full-fat coconut cream and dairy-free condensed milk for a plant-based version.
  • Storage: Best enjoyed within 2 weeks. Cover tightly to prevent freezer burn.
Keyword No Churn Strawberry Ice Cream