Let’s talk about something that’s going to make your summer just a little bit sweeter—no churn strawberry ice cream. Imagine creamy, dreamy ice cream with juicy, vibrant strawberries swirled throughout. The best part? You don’t need an ice cream maker to pull this off. Yep, you heard that right! This is as simple as it gets, and trust me, you’re going to love it.
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Now, I know what you’re thinking: “Is homemade ice cream really worth it?” The answer is a resounding YES. This recipe has everything you could want—flavor, texture, and a dash of nostalgia. It’s creamy, it’s sweet, and those bursts of fresh strawberry goodness are just what you need when you’re craving something refreshing yet indulgent. No fancy tools required—just a few ingredients and a little patience. So let’s dive in and make some ice cream magic!
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re treating yourself after a long day, sharing it with friends at a summer picnic, or making it for the kids, this homemade ice cream has you covered. Here’s why it’s a favorite:
- Versatile: You can enjoy this ice cream on its own, or serve it on top of a warm brownie or in a waffle cone. The possibilities are endless!
- Budget-Friendly: You probably already have most of these ingredients in your kitchen, and the result is something far more indulgent than store-bought ice cream.
- Quick and Easy: No need for an ice cream maker—this is as easy as mixing and freezing. You’ll be licking your spoon in no time!
- Customizable: While strawberry is a classic, you can swap in other berries or even add a bit of vanilla extract for extra flavor.
- Crowd-Pleasing: Whether you’re making it for a summer party or a cozy night in, this ice cream is bound to impress. It’s simple, but it tastes like a million bucks.
Ingredients in No Churn Strawberry Ice Cream
Let’s take a look at the ingredients that make this ice cream a dream come true. It’s all about simple, quality ingredients that come together in the most magical way:
- Heavy Cream: The base of any great no-churn ice cream. It whips up into a thick, velvety texture that makes every bite feel luxurious.
- Sweetened Condensed Milk: This adds that perfect balance of sweetness and creaminess without the need for extra sugar.
- Fresh Strawberries: They’re juicy, vibrant, and give this ice cream that burst of fruity goodness in every scoop.
- Vanilla Extract: Just a touch to enhance the flavors and bring everything together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into how easy it is to whip up this luscious ice cream:
- Prepare the Strawberries: Begin by washing and hulling your strawberries. Cut them into small chunks and place them in a bowl. Use a fork or potato masher to gently mash them—don’t overdo it, you want some texture. Set them aside to let the juice release.
- Whip the Cream: In a separate mixing bowl, whip the heavy cream until stiff peaks form. This is where the magic happens—this whipped cream is going to give your ice cream that airy, light texture.
- Mix the Sweetened Condensed Milk: In another bowl, pour in the sweetened condensed milk and add the vanilla extract. Stir to combine, and then gently fold in the whipped cream. Be gentle here—this is what keeps your ice cream light and fluffy.
- Add the Strawberries: Fold the mashed strawberries into the cream mixture. You want those little bursts of strawberry throughout, so don’t stir too much—let the strawberry bits remain swirled in.
- Freeze: Pour the mixture into a loaf pan or any container of your choice. Smooth the top, cover with plastic wrap, and pop it in the freezer. Let it freeze for at least 6 hours, or preferably overnight, for the best results.
- Serve and Enjoy: Once it’s frozen and firm, scoop out your homemade strawberry ice cream, and enjoy the fruits of your labor. It’s pure joy in every bite!
Nutrition Facts
Servings: 6-8
Calories per serving: [Calorie count per serving]
Preparation Time
- Prep Time: [Time to prepare ingredients]
- Freeze Time: At least 6 hours
- Total Time: [Total time needed]
How to Serve No Churn Strawberry Ice Cream
This ice cream is great on its own, but here are a few ways to make it even more irresistible:
- With Fresh Berries: Top it off with more fresh strawberries or other berries for added texture and flavor.
- In a Cone: Serve it in a crispy waffle cone for the ultimate ice cream experience.
- On a Warm Dessert: Imagine this ice cream melting over a freshly baked brownie or a piece of warm apple pie. Pure heaven.
- With a Drizzle: Try drizzling some chocolate or caramel sauce over the top for an extra indulgent touch.
Additional Tips
- Prep Ahead: Make this ice cream the day before you want to serve it. The longer it sits in the freezer, the more flavorful it becomes!
- Make it Your Own: Feel free to mix in other fruit or even crushed cookies for a fun twist.
- Storage Tips: Store any leftovers in an airtight container in the freezer for up to a week. But let’s be real—this probably won’t last that long!
FAQ Section
Q1: Can I substitute the strawberries with another fruit?
A1: Absolutely! You can use blueberries, raspberries, or even mango for a tropical twist. Just make sure to adjust the sweetness as needed.
Q2: Can I make this ahead of time?
A2: Yes! This is the perfect make-ahead dessert. Simply prep it the night before, and it’ll be ready to go whenever you need it.
Q3: How do I store leftovers?
A3: Keep any leftovers in an airtight container in the freezer. For the best texture, let it sit out for a few minutes before scooping.
Q4: Can I make a bigger batch?
A4: Definitely! Just double the ingredients and use a larger container for freezing. You may need to adjust the freezing time slightly.
Q5: Can I use frozen strawberries instead of fresh?
A5: Yes! Just thaw them out before mashing, and you’re good to go.
Q6: Can I use low-fat cream?
A6: While you can use lower-fat options, the texture and richness may not be the same. For the best result, stick with heavy cream.
Q7: How can I make this dairy-free?
A7: You can substitute the heavy cream with coconut cream and the sweetened condensed milk with a dairy-free alternative.
Q8: Can I add chocolate chips or swirls?
A8: Of course! Stir in some chocolate chips, fudge sauce, or even crushed cookies for an added crunch.
Q9: How long will it last in the freezer?
A9: This ice cream should last for up to a week in the freezer, but it’s so delicious that it might not last that long!
Q10: Can I skip the vanilla extract?
A10: If you don’t have vanilla extract, you can leave it out, though it adds a nice depth of flavor. You could also try almond extract for a fun twist.
Conclusion
Homemade no churn strawberry ice cream is one of those simple pleasures that just makes everything feel a little bit brighter. It’s sweet, creamy, and bursting with fresh strawberry goodness. Plus, it’s a breeze to make—no fancy equipment needed! I hope you enjoy this treat as much as I do. Whether you’re serving it for a special occasion or just because, it’s sure to be a hit. Go ahead, treat yourself (and anyone else lucky enough to be around) to a scoop!
Print
No Churn Strawberry Ice Cream
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 6+ hours (freezing time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No Churn, Freezer
- Cuisine: American
- Diet: Vegetarian
Description
This No Churn Strawberry Ice Cream is an easy, creamy, and refreshing dessert! It combines fresh strawberries, sweetened condensed milk, and whipped cream for a perfectly smooth and fruity treat.
Ingredients
- 16 ounces fresh strawberries
- 1 14–ounce can sweetened condensed milk
- 2 cups heavy cream
- 1 teaspoon vanilla
- Pinch of salt
Instructions
- Line a loaf pan with parchment paper.
- Wash the strawberries, slice them into quarters, and place them in a food processor. Pulse until mostly broken down but some small chunks remain.
- Transfer the processed strawberries to a large bowl. Add sweetened condensed milk and whisk together until smooth.
- In a separate bowl, beat the heavy cream until soft peaks form. Add vanilla and a pinch of salt, then continue beating until stiff peaks form.
- Fold one-third of the whipped cream into the strawberry mixture until combined.
- Gently fold in the remaining whipped cream, being careful not to deflate the mixture, until smooth.
- Transfer the mixture to the prepared loaf pan. Cover with plastic wrap and freeze until solid and scoopable, at least six hours.
- Let the ice cream soften at room temperature for 15 minutes before serving.
Notes
- For added texture, you can chop the strawberries into smaller pieces before adding them to the food processor.
- This ice cream can be stored in the freezer for up to 1-2 weeks.
- For a different flavor, try substituting strawberries with other berries like blueberries or raspberries.
Nutrition
- Serving Size: 1 scoop
- Calories: 250
- Sugar: 22g
- Sodium: 40mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg