There’s something undeniably nostalgic about a bowl of strawberry ice cream. Creamy, fruity, and kissed with natural sweetness, it brings back memories of childhood summers, picnics, and sticky fingers on sunny days. But what if we told you that you could make a luxurious, scoopable strawberry ice cream at home — without any special equipment, eggs, or ice cream makers?
Enter the Easy No-Churn Strawberry Ice Cream — a dreamy, velvety dessert that’s bursting with fresh berry flavor and takes just 10 minutes to prepare (plus a little patience while it freezes). It’s made with simple ingredients, comes together in one bowl, and offers all the creamy texture of traditional ice cream without the fuss.
Whether you’re hosting a backyard barbecue, planning a family movie night, or just want to surprise your loved ones with a homemade treat, this no-churn strawberry ice cream is about to become your go-to frozen favorite.
Why You’ll Love This Recipe
No-churn ice cream is a culinary miracle — no machine required, yet the result is still rich, creamy, and utterly satisfying. Here’s why this version will win your heart:
- 🍓 Packed with real strawberry flavor
- 🍦 Creamy and smooth without any ice crystals
- 🕒 Takes only 10 minutes to prep
- ❄️ Freezer-friendly and make-ahead perfect
- 🥣 No eggs, no stovetop, no fancy equipment
- 🍧 Easily customizable with mix-ins and flavor twists
This is more than just a recipe — it’s a celebration of simple pleasures and the joys of homemade treats.
What Makes No-Churn Ice Cream Work?
At the heart of this magical dessert is the clever combination of whipped cream and sweetened condensed milk. The whipped cream provides the airiness and structure that traditional churning would offer, while the condensed milk adds sweetness and keeps the ice cream scoopable straight from the freezer.
Add in fresh strawberry puree and you’ve got a spoonful of summer in every bite.
Ingredients You’ll Need
Here’s everything you’ll need for the perfect batch:
For the Ice Cream Base:
- 2 cups heavy whipping cream, cold
- 1 (14 oz) can sweetened condensed milk
- 1 tsp pure vanilla extract
For the Strawberry Mixture:
- 1 ½ cups fresh strawberries, hulled and chopped
- 2 tbsp granulated sugar
- 1 tbsp lemon juice (optional, but brightens the berry flavor)
Optional Mix-Ins or Toppings:
- Chopped strawberries
- Crushed graham crackers
- White chocolate chips
- Strawberry jam swirls
- Toasted coconut or nuts
Step-by-Step: How to Make No-Churn Strawberry Ice Cream
1. Prep the Strawberries
In a small saucepan or mixing bowl, combine chopped strawberries, sugar, and lemon juice. Let sit for 10–15 minutes, allowing the juices to release (maceration).
For a smoother texture, blend the strawberries into a puree using a blender or food processor. For chunkier ice cream, simply mash with a fork or potato masher.
Optional: Simmer the mixture gently for 5 minutes to intensify the flavor and reduce water content.
Let cool completely before using.
2. Whip the Cream
In a large, cold mixing bowl, whip the heavy cream with an electric mixer on medium-high speed until stiff peaks form. This usually takes 3–4 minutes.
Don’t overwhip — you want it to be fluffy but still smooth.
3. Combine the Base
In a separate bowl, mix the sweetened condensed milk and vanilla extract. Gently fold in the cooled strawberry puree (reserving a few tablespoons for swirls if desired).
4. Fold Everything Together
Using a spatula, gently fold the strawberry mixture into the whipped cream. Work in batches to avoid deflating the mixture. The result should be smooth, pink, and creamy.
Pro Tip: For swirls, layer the mixture into a loaf pan and add dollops of reserved puree in between layers. Swirl with a knife for a marbled look.
5. Freeze & Wait
Transfer the mixture into a 9×5-inch loaf pan or airtight container. Smooth the top and cover with plastic wrap or a lid.
Freeze for at least 6 hours, preferably overnight, until firm and scoopable.
Tips for the Best No-Churn Strawberry Ice Cream
- Use ripe, in-season strawberries for the richest flavor.
- Chill your mixing bowl and beaters for faster whipping.
- Don’t skip the lemon juice — it enhances the brightness of the berries.
- Fold gently to preserve the whipped texture.
- Let sit at room temp for 5–10 minutes before scooping for the creamiest texture.
Fun Flavor Variations
Ready to make it your own? Try these fun twists:
- Strawberry Shortcake: Add chunks of vanilla pound cake and swirl in whipped cream.
- Berry Medley: Mix in blueberries, raspberries, or blackberries.
- Strawberry Cheesecake: Add softened cream cheese to the condensed milk and fold in crushed graham crackers.
- Strawberries & Cream: Swirl in sweetened whipped cream for extra richness.
- Chocolate Dipped Strawberry: Add mini chocolate chips or drizzle chocolate syrup over the top.
How to Store No-Churn Ice Cream
Keep your ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, place plastic wrap directly on the surface before sealing the container to prevent ice crystals.
Serving Ideas
- In a waffle cone or sugar cone
- Over warm brownies or pound cake
- Topped with fresh berries and mint
- Alongside a slice of pie or shortcake
- Blended into a thick strawberry milkshake
Final Scoop: Why You’ll Keep Coming Back
This Easy No-Churn Strawberry Ice Cream isn’t just a dessert — it’s a gateway to homemade joy. With just a few ingredients and a bit of chill time, you’ll have a dessert that’s creamy, fruity, and completely irresistible. No machines. No eggs. No fuss. Just pure, sweet strawberry bliss.
It’s perfect for birthdays, barbecues, or a quiet night in. Once you taste how easy and delicious this ice cream is, you’ll never go back to store-bought again. 🍓🍦