Description
No Churn Strawberry Ice Cream is a creamy, fruity dessert made without an ice cream machine. This easy treat combines fresh strawberries with sweetened condensed milk and whipped cream for a rich, scoopable summer indulgence.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and chopped
- 1 tablespoon lemon juice
- 1/3 cup granulated sugar
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- In a saucepan over medium heat, combine strawberries, lemon juice, and sugar. Cook for about 8–10 minutes, stirring occasionally, until strawberries are soft and jammy. Let cool completely.
- In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form.
- In a separate bowl, mix the sweetened condensed milk and vanilla extract.
- Gently fold the whipped cream into the condensed milk mixture until fully combined.
- Swirl in the cooled strawberry mixture, creating a marbled effect or fully mixing depending on preference.
- Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover, and freeze for at least 6 hours or overnight.
- Let sit at room temperature for 5–10 minutes before scooping and serving.
Notes
- Use very ripe strawberries for maximum flavor.
- You can blend the strawberry mixture for a smoother texture or leave it chunky for bursts of fruit.
- For variation, add chopped fresh strawberries before freezing or swirl in strawberry jam.
- Store in an airtight container for up to 2 weeks in the freezer.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 22g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: no churn ice cream, strawberry dessert, summer treat, easy homemade ice cream, frozen dessert