A simple and delicious No-Churn Strawberry Ice Cream recipe that combines fresh strawberries with whipped cream and sweetened condensed milk for a creamy, homemade treat without an ice cream maker.
Total Time:6 hours 15 minutes
Yield:8 servings
Ingredients
Main Ingredients
2 cups heavy whipping cream (cold)
1 14 oz can sweetened condensed milk
1½ cups fresh strawberries (stems removed)
1 tsp vanilla extract
¼ cup strawberry preserves
Pinch of salt
Optional: 2 tbsp strawberry jam for extra swirls
Instructions
Prepare Strawberries: Blend the strawberries until smooth. For a chunkier texture, pulse just a few times. Set aside.
Whip Cream: In a large bowl, beat the heavy cream until stiff peaks form.
Mix Ingredients: In a separate bowl, stir together the sweetened condensed milk, vanilla extract, salt, strawberry purée, and strawberry preserves until well combined.
Combine Mixtures: Gently fold the whipped cream into the strawberry mixture until just combined, being careful not to overmix.
Freeze: Pour the mixture into a loaf pan or freezer-safe container. Swirl in extra strawberry jam if using. Cover and freeze for at least 6 hours or overnight until firm.
Serve: Let the ice cream sit at room temperature for a few minutes before scooping to soften, then enjoy.
Notes
For chunkier ice cream, pulse the strawberries lightly instead of blending them completely smooth.
Use cold heavy cream to achieve better volume when whipping.
Swirling in extra strawberry jam adds more bursts of sweetness and texture.
Ensure the mixture is well chilled before freezing for the best texture.
This no-churn method requires no ice cream maker and is perfect for beginners.
Leftover ice cream can be stored tightly covered in the freezer for up to 1 week.
