Introduction

It was one of those evenings when the freezer was empty, and honestly, I just didn’t feel like fussing with the ice cream maker—again. I’d promised a simple dessert, but the thought of churning for hours? No thanks. So, I rummaged around and found some ripe strawberries, a can of sweetened condensed milk, and heavy cream. I figured, why not give a no-churn approach a shot? At first, I was skeptical. Could a dessert this simple really taste as creamy and fresh as the stuff you get from a fancy parlor? The answer surprised me. That first bite was a little burst of summer sweetness, smooth and rich, with just the right touch of strawberry tang. The texture was silky, almost like it’d been whipped and churned for hours, but nope—it was just a quick mix and a long nap in the freezer. Since that night, I’ve made this creamy no-churn strawberry ice cream recipe more times than I can count, especially when I need a quick, homemade treat that feels special. The best part? It’s fuss-free, and you don’t need a single gadget beyond a bowl and a mixer. It’s become my secret weapon for impressing guests or just sneaking a little happiness after a long day.

Why You’ll Love This Recipe

After testing this creamy no-churn strawberry ice cream recipe multiple times, I’ve gathered some solid reasons why it’s worth keeping in your dessert arsenal:

• Quick & Easy: Ready in under 20 minutes of prep, this recipe is perfect when you want homemade ice cream without the wait or special equipment.
• Simple Ingredients: No need to hunt for anything fancy—just strawberries, cream, and sweetened condensed milk, which you probably already have in your pantry.
• Perfect for Summer and Any Occasion: Whether it’s a casual family dinner or a last-minute get-together, this ice cream hits the spot every time.
• Crowd-Pleaser: Kids and adults alike love the creamy texture and fresh strawberry flavor. It’s always the first thing to disappear at parties.
• Unbelievably Delicious: The secret is in folding whipped cream into condensed milk and fruit puree, creating a smooth, indulgent texture without the churn.

This isn’t just any strawberry ice cream—it’s a straightforward, fuss-free way to get that creamy, dreamy texture you want without complicated steps. I especially love how the strawberry flavor stays bright and fresh, thanks to using real fruit puree instead of artificial syrups. Honestly, it’s one of those recipes that makes you close your eyes and savor every spoonful, proving you don’t need an ice cream machine to make magic happen in the kitchen.

What Ingredients You Will Need

This creamy no-churn strawberry ice cream recipe relies on simple, wholesome ingredients that come together beautifully without any fuss. Most of these are pantry staples, and the strawberries add that fresh, summery punch.

• Fresh Strawberries: About 1 pound (450g), hulled and roughly chopped. Using fresh berries ensures a vibrant flavor. If strawberries aren’t in season, frozen works fine too—just thaw and drain excess liquid.
• Granulated Sugar: 1/4 cup (50g), to sweeten the strawberries during the puree stage. Adjust to taste depending on how ripe your berries are.
• Sweetened Condensed Milk: 1 can (14 oz or 396g). This adds sweetness and creaminess without needing extra sugar or eggs. I prefer Nestlé brand for consistency.
• Heavy Whipping Cream: 2 cups (480ml), cold. This is what gives the ice cream its light, airy texture when whipped.
• Pure Vanilla Extract: 1 teaspoon, to add depth and round out the flavors. Use a good-quality vanilla for best results.

Optional:

• Lemon Juice: 1 teaspoon, to brighten the strawberry flavor. I sometimes add this if my berries are a little dull.
• Pinch of Salt: Just a small pinch can help balance the sweetness and enhance the overall flavor.

These ingredients come together without any complicated substitutions, but if you need to make it dairy-free, swap heavy cream for canned coconut cream and use a dairy-free condensed milk alternative. For a lower-sugar version, you can reduce the sugar in the strawberry puree or try a sugar substitute, but I find the balance here just right for that classic creamy texture.

Equipment Needed

One of the best things about this creamy no-churn strawberry ice cream recipe is that it requires minimal equipment—no ice cream maker necessary!

• Mixing Bowls: A large bowl for whipping the cream and a smaller one for pureeing the strawberries.
• Hand Mixer or Stand Mixer: To whip the heavy cream to soft peaks. I’ve tried doing this by hand, but honestly, the mixer saves time and effort.
• Food Processor or Blender: For pureeing the strawberries into a smooth consistency. If you don’t have one, a fork and a bit of patience can do the trick, but the texture won’t be as silky.
• Spatula: For folding the whipped cream into the strawberry mixture gently, keeping as much air as possible.
• Freezer-Safe Container: A loaf pan or any shallow container with a lid works well for freezing the ice cream evenly.

If you don’t have a food processor, no worries. Just mash the strawberries with a fork and strain out any large chunks if you prefer a smoother texture. For whipping, handheld electric mixers offer great control and are budget-friendly compared to stand mixers. Keeping your cream and bowl chilled before whipping also makes a huge difference in getting that perfect fluffy texture.

Preparation Method

1. Prep the Strawberry Puree (10 minutes): Start by washing and hulling 1 pound (450g) of fresh strawberries. Roughly chop them and place into a blender or food processor. Add 1/4 cup (50g) granulated sugar and 1 teaspoon lemon juice if using. Blend until smooth but still vibrant—some tiny bits of strawberry are okay for texture. Taste and adjust sweetness if needed. Set aside.
2. Whip the Cream (5-7 minutes): Pour 2 cups (480ml) of cold heavy whipping cream into a large, chilled mixing bowl. Using a hand mixer or stand mixer, whip the cream on medium-high speed until soft peaks form. This means when you lift the beaters, the cream holds a gentle peak that slightly droops. Be careful not to overwhip, or you’ll get butter.
3. Combine Condensed Milk and Vanilla (2 minutes): In a separate bowl, stir together 1 can (14 oz / 396g) of sweetened condensed milk and 1 teaspoon vanilla extract. This mixture adds sweetness and creaminess, binding the ice cream without eggs or churning.
4. Fold Strawberry Puree into Condensed Milk (1 minute): Gently fold the strawberry puree into the condensed milk mixture until well combined. This is where the flavor really comes together, so a few swirls are perfect.
5. Incorporate Whipped Cream (3-4 minutes): Using a spatula, carefully fold the whipped cream into the strawberry-condensed milk mixture in batches. Use slow, folding motions to keep the mixture light and airy. The color should be a soft pink with streaks of white.
6. Freeze (6+ hours): Pour the mixture into a freezer-safe container, smoothing the top with a spatula. Cover tightly with a lid or plastic wrap. Freeze for at least 6 hours or overnight until firm and scoopable.
7. Serve: Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for easier scooping. Enjoy!

Quick tip: If you notice ice crystals forming after a few hours, that’s usually from too much air or moisture. Make sure to fold gently and seal your container tightly to keep it creamy. Also, starting with cold ingredients helps speed up whipping and creates a better texture.

Cooking Tips & Techniques

Making creamy no-churn strawberry ice cream is pretty straightforward, but a few tricks can make your results even better:

• Whip Cream Properly: Cold cream whips faster and holds air better. Chill your bowl and beaters ahead of time, if you can. Stop whipping as soon as soft peaks form to avoid grainy texture.
• Fold, Don’t Stir: When combining the whipped cream with the condensed milk mixture, folding gently preserves the airiness. Stirring too vigorously deflates the cream and makes the ice cream dense.
• Strain Strawberry Puree (Optional): For an ultra-smooth finish, push your strawberry puree through a fine mesh sieve to remove seeds and pulp. I sometimes skip this step for more rustic texture, and it’s still delicious.
• Avoid Ice Crystals: Make sure your freezer is cold enough (ideally below 0°F/-18°C) and the container is airtight. If you spot crystals, let the ice cream soften slightly and stir gently before serving.
• Use Fresh Strawberries: Fresh, ripe strawberries pack the best flavor and color. If you’re using frozen, thaw fully and drain excess liquid to prevent watery ice cream.
• Multitasking: While the ice cream freezes, clean up your workspace or prep a quick fruit topping. This makes the whole process feel smoother and quicker.

From personal experience, it’s worth resisting the urge to rush the freezing process. The longer it chills, the creamier the texture. Also, don’t skip the vanilla—it really lifts the flavor, making this simple recipe taste like a treat from a small-batch creamery.

Variations & Adaptations

This creamy no-churn strawberry ice cream recipe is a great base for all sorts of creative twists. Here are a few I’ve tried and loved:

• Dairy-Free Version: Swap heavy cream with full-fat coconut cream and use a dairy-free condensed milk alternative. The coconut adds a subtle tropical note that works surprisingly well with strawberries.
• Mixed Berry: Replace some or all of the strawberries with raspberries, blueberries, or blackberries, either fresh or frozen. This gives a deeper berry flavor and a gorgeous color variation.
• Chocolate Swirl: Fold in a few tablespoons of melted dark chocolate or chocolate chips before freezing for a decadent chocolate-strawberry combo.
• Herb-Infused: Add a teaspoon of finely chopped fresh basil or mint to the strawberry puree for a fresh twist that brightens the flavor.
• Lower Sugar: Reduce the sugar in the strawberry puree or use a natural sweetener like honey or maple syrup for a different flavor profile.

One variation I’m especially fond of is adding a splash of balsamic vinegar to the strawberry puree. It sounds odd, but it intensifies the fruitiness and adds a subtle tang that balances the sweetness beautifully. Give it a try if you want to surprise your taste buds!

Serving & Storage Suggestions

This creamy no-churn strawberry ice cream is best served slightly softened—about 5 minutes at room temperature—to scoop easily and reveal its rich texture. For presentation, I love serving it in small bowls topped with fresh strawberry slices and a sprinkle of crushed pistachios for crunch.

It pairs wonderfully with simple desserts like warm brownies, pound cake, or even a drizzle of dark chocolate sauce. For beverages, think light and refreshing: a chilled rosé, sparkling water with lemon, or a fruity iced tea complements the flavors nicely.

Store your ice cream in an airtight container in the freezer for up to 2 weeks. If you notice it hardening too much, transfer to the fridge for 10-15 minutes before scooping. The flavors actually mellow and blend a bit more after a day or two, making it even tastier.

Avoid repeated thaw-freeze cycles to keep the texture creamy and prevent ice crystals. If you want to portion it out, scoop into smaller containers and freeze individually—perfect for quick desserts on demand.

Nutritional Information & Benefits

This no-churn strawberry ice cream recipe is a lighter alternative to traditional ice cream, thanks to the absence of eggs and heavy churning. Here’s an approximate breakdown per 1/2 cup (125 ml) serving:

Calories	220
Fat	13g
Saturated Fat	8g
Sugar	22g
Protein	3g

Strawberries are packed with vitamin C and antioxidants, which make this ice cream a bit more than just a treat. The recipe is naturally gluten-free and can be adapted for dairy-free diets. Just keep an eye on allergens in substitutions if needed.

For me, this recipe balances indulgence with simplicity—using real fruit and fewer processed ingredients than store-bought ice cream. It’s one of those desserts I can feel good about sharing with family and friends.

Conclusion

So, there you have it—a creamy no-churn strawberry ice cream recipe that’s quick, simple, and downright delicious. It’s the kind of homemade dessert that feels special without any hassle, perfect for those moments when you want something sweet but don’t want to spend hours in the kitchen. I love how adaptable it is, letting me play around with flavors, textures, and dietary needs without losing that smooth, luscious base. Whether you’re serving it up for a backyard BBQ, a quiet night in, or just because, this recipe never lets me down.

Give it a try, and don’t be afraid to make it your own. I’d love to hear how you tweak it or what toppings you add—so drop a comment and share your experience. Here’s to simple pleasures and homemade happiness, one spoonful at a time!

Frequently Asked Questions

Can I use frozen strawberries for this no-churn ice cream?

Yes! Just thaw them completely and drain any excess liquid before pureeing to avoid a watery texture.

Do I need an ice cream maker for this recipe?

Nope! That’s the beauty of no-churn ice cream—just mix, freeze, and enjoy without any special equipment.

How long does this ice cream last in the freezer?

Stored properly in an airtight container, it stays fresh for up to 2 weeks. For best texture, avoid multiple thawing and refreezing.

Can I make this recipe vegan or dairy-free?

Absolutely. Use full-fat coconut cream instead of heavy cream and look for a dairy-free sweetened condensed milk alternative.

Why is my no-churn ice cream icy instead of creamy?

This usually happens if the cream wasn’t whipped enough or the mixture wasn’t folded gently, causing loss of air. Also, make sure your freezer is cold and the container is sealed tightly.

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