This homemade no churn Strawberry Ice Cream is creamy, delicious and refreshing! It’s made with just 4 ingredients and there’s no ice cream maker needed. It’s the perfect dessert recipe for spring and summer!
This homemade strawberry ice cream so creamy and delicious. It’s also super easy to make! It’s less than 20 minutes of easy prep work.
No churn means there’s no ice cream maker needed. You just mix it together and pop it in the freezer!
Why This Recipe Works
- Fresh roasted strawberries add a more refreshing flavor than store-bought ice cream.
- It only takes about 20 minutes of easy prep then the freezer does the rest.
- No churn means this ice cream is made without an ice cream maker! It’s super satisfying to make homemade ice cream.
- It’s creamy, decadent and refreshing at the same time.
- Strawberries make this the perfect dessert for spring and summer.
Below are notes on some of the ingredients for this homemade strawberry ice cream.
- Heavy cream: Use cold, full fat heavy cream.
- Sweetened condensed milk: You’ll need one can of sweetened condensed milk.
- Strawberries: Roasting the strawberries intensifies the strawberry flavor and sweetness.
Substitutions & Variations
- Feel free to switch it up and replace half of the strawberries with raspberries or blueberries.
- For some texture, stir in some crushed graham crackers or Biscoff cookies!
Step One: Roast the strawberries. Sprinkle strawberries with sugar and roast them for 30 minutes, stirring halfway. Cool then lightly mash strawberries and their liquid.
Hint! Do not discard the juice the strawberries have given off. It will add flavor to the ice cream!
Step Two: Combine the cooled strawberries and the sweetened condensed milk.
Step Three: Whip the heavy whipping cream. Whip on high speed until medium peaks form.
Step Four: Fold a cup of the whipped cream into the condensed milk and berry mixture. Next, fold the condensed milk mixture into the bowl of whipped cream until combined.
Step Five: Pour the mixture into a prepared pan and freeze for 4-6 hours.
Tip #1: Hull your strawberries. Hull means to remove the tops. I also recommend removing the middle white parts since they don’t add color or flavor.
Tip #2: Make sure your heavy cream is cold when you go to whip it. I even like to put my mixer bowl and beaters in the fridge or freezer for about 20 minutes prior to using it. It’s not necessary but it helps since cold cream whips better.
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Strawberry Ice Cream
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 2 pounds fresh strawberries hulled and roughly chopped
- 2 tablespoons granulated sugar
- Preheat oven to 350F. Place the strawberries on a rimmed baking sheet lined with parchment paper. Sprinkle the two tablespoons over sugar over top and roast for 30 minutes, stirring halfway. Allow the strawberries cool then lightly mash them along with their liquid.
- In a medium mixing bowl, stir together the cooled strawberries with the sweetened condensed milk. Set aside.
- In a large bowl or bowl of an electric mixer, whip the heavy whipping cream on high speed just until medium peaks form.
- Gently fold in about a cup of the whipped cream into the condensed milk and berry mixture and then fold the condensed milk mixture into the bowl of whipped cream until combined.
- Pour the mixture into a 9 x 5 x 3 inch bread tin or two 8 round or square baking pans lined with parchment paper and freeze for 4-6 hours. After 4-6 hours, serve. If not enjoying right away, cover with a layer of plastic wrap and two layers of aluminum foil.
Please note that nutritional values are created by an online calculator and should only be used as an estimate.