With this no-churn strawberry ice cream, you’ll feel like an ice cream pro — no machine required. It’s silky, creamy and delicious, made at home with just a few simple ingredients.
Is no-churn ice cream easy to make?
Yes. No-churn ice cream is essentially whipped heavy cream mixed with sweetened condensed milk and flavorings (fruit, vanilla, caramel, etc.), then frozen until solid. Because the cream is whipped first, the finished ice cream is light and smooth without the need for an ice cream maker.
Is it creamy and fluffy?
Absolutely. The whipped heavy cream creates a light, airy texture that stays creamy after freezing. To preserve that creaminess, cover the container tightly with plastic wrap or an airtight lid so the freezer doesn’t dry it out.
What you need for no-churn strawberry ice cream
- Heavy cream (35%)
- Sweetened condensed milk
- Fresh strawberries
- Strawberry jam (optional for more intense flavor)
- Loaf pan
- Parchment paper (optional)
Essentially, the recipe uses three core ingredients: heavy cream, a can of sweetened condensed milk, and strawberries (fresh or frozen). I like adding a bit of strawberry jam to amplify the strawberry flavor.
How to whip up no-churn ice cream at home
Whip the cream: Chill the heavy cream, bowl and whisk attachment well, then whip the cream until it forms stiff peaks. Be careful not to over-whip.
Fold in condensed milk: Gently fold the sweetened condensed milk into the whipped cream with a spatula until incorporated.
Add jam and fruit: Stir in strawberry jam if using, and fold in finely chopped strawberries. Use gentle folding to avoid deflating the whipped cream.
I recommend adding small pieces of fresh strawberry for a pleasant texture — cut them tiny so they don’t freeze into hard chunks. For an attractive finish, drizzle fresh strawberry sauce on top and use a toothpick to create swirls. To make the sauce, blend a few stemmed strawberries until smooth.
More ice cream
- Matcha green tea no-churn ice cream
- Dairy-free no-churn coconut ice cream
- Mango popsicles dipped in white chocolate
- Blueberry cheesecake popsicles
Tips
- Chill everything first: For faster, more stable whipping, chill the heavy cream, bowl and whisk attachment for about 30 minutes before whipping.
- Dice strawberries small: Cut the fruit into very small pieces to avoid large frozen chunks.
- Use other flavors: This method works with many fruits and flavors — blueberry, salted caramel and matcha are great options.
- Soften before serving: Let the ice cream sit at room temperature for 15–20 minutes before scooping so it’s easier to serve.
NO-CHURN STRAWBERRY ICE CREAM
20 mins
6 hrs
6 hrs 20 mins
Equipment
- Loaf pan 9×5 inch
Ingredients
- 2 cups heavy cream (35%)
- 1 can sweetened condensed milk
- 5 tbsp strawberry jam
- 1 cup fresh strawberries, cut into small pieces
- 1/2 cup fresh strawberry sauce (unsweetened)
Instructions
- In a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form.
- Gently fold in the sweetened condensed milk with a spatula until fully incorporated.
- Add the strawberry jam and the finely chopped fresh strawberries, folding gently to combine.
- Line a loaf pan with parchment paper (optional) and scrape the mixture into the pan. Drizzle the fresh strawberry sauce over the top and use a toothpick to create swirls.
- Cover the loaf pan with plastic wrap and freeze for about 6 hours, or until firm.
- Before scooping, let the ice cream soften at room temperature for 15–20 minutes. Serve in cones or bowls and enjoy.
Notes
- Chill first: Make sure the heavy cream, mixing bowl and whisk are well chilled for easier, faster whipping (about 30 minutes in the fridge).
- Flavor variations: This base works with many fruits and flavors — try blueberry, salted caramel or matcha.
- Small fruit pieces: Cut strawberries very small to avoid large frozen chunks.
- Serving: Let the ice cream sit at room temperature for 15–20 minutes before scooping so it softens enough to serve easily.