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Creamiest Homemade Strawberry Ice Cream (No Churn)

Close-up of two scoops of homemade strawberry ice cream with visible berry swirls in a white bowl.
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Make truly creamy homemade strawberry ice cream without an ice cream maker or eggs. This simple, no-churn recipe uses fresh strawberries for the best summer flavor.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and quartered
  • 1/2 cup granulated sugar (for macerating)
  • 1 teaspoon lemon juice
  • 2 cups heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract

Instructions

  1. Combine the quartered strawberries, 1/2 cup sugar, and lemon juice in a bowl. Gently stir to coat. Let the strawberries macerate at room temperature for 30 minutes, stirring occasionally until juices release.
  2. Transfer the macerated strawberries and their juices to a blender or food processor. Pulse until the mixture is mostly smooth but still has small pieces of fruit remaining for texture. Chill the strawberry puree completely in the refrigerator (about 1 hour).
  3. In a large bowl, use an electric mixer to beat the heavy whipping cream until stiff peaks form. This takes about 3 to 5 minutes.
  4. In a separate bowl, whisk together the chilled sweetened condensed milk and vanilla extract until combined.
  5. Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it. Then, gently fold in the remaining whipped cream until just combined. Do not overmix; you want to keep the air in the cream.
  6. Gently fold the chilled strawberry puree into the cream mixture until streaks of pink appear. Stop folding when the mixture is marbled; this creates a better texture than fully mixing.
  7. Pour the ice cream base into a freezer-safe loaf pan or container. Cover the surface directly with plastic wrap to prevent ice crystals, then cover the container with a lid or foil.
  8. Freeze for at least 6 hours, or preferably overnight, until firm. Let the ice cream sit on the counter for 5 to 10 minutes before scooping and serving your sweet frozen treat.

Notes

  • For the best flavor, use ripe, sweet fresh strawberries. If your strawberries are not very sweet, you can add 1 tablespoon of extra sugar to the base mixture.
  • If you prefer a smoother texture without any fruit chunks, blend the strawberries until completely smooth before chilling.
  • This no-churn method relies on the fat in the heavy cream and the sugar in the condensed milk to keep the ice cream soft enough to scoop straight from the freezer.

Nutrition

Find it online: https://tastethisplate.com/creamiest-strawberry-ice-cream-no-churn-recipe/