This creamy no-churn strawberry ice cream is a breeze to make! With just three ingredients, you get a deliciously sweet treat that feels like summer in every scoop.
I love how quick it is to whip up—no ice cream maker needed! Just blend, freeze, and enjoy. Perfect for keeping cool on hot days, and your friends will think you’re a dessert genius! 🍓🍦
Key Ingredients & Substitutions
Fresh Strawberries: Fresh strawberries give the best flavor and texture. If strawberries aren’t in season, you can use frozen, just thaw and drain before blending. You can also try other berries like raspberries or blueberries for a fruity twist!
Sweetened Condensed Milk: This ingredient adds sweetness and creaminess. If you’re looking for a dairy-free option, you can use coconut condensed milk or a homemade version made from coconut milk and sugar.
Heavy Whipping Cream: For that light, airy texture, heavy cream is essential. You could substitute with full-fat coconut cream for a dairy-free version. Just remember that the texture might look different but will still taste great!
How Do You Make Whipped Cream That Stays Fluffy?
Whipping the cream properly is key to the ice cream’s light texture. Always start with cold cream, and use a chilled bowl and beaters if possible. This keeps the cream from warming up and helps it whip better.
- Pour the heavy cream into the bowl and whip on medium-high speed.
- Stop when you see stiff peaks; this means it holds its shape well.
- Be gentle when folding the whipped cream into the strawberry mixture, as you want to keep that airy volume!
If you overmix, your whipped cream can turn watery. Just fold until everything is combined, and your ice cream will be perfectly creamy!
Easy 3-Ingredient No-Churn Strawberry Ice Cream
Ingredients You’ll Need:
- 3 cups fresh strawberries, hulled and roughly chopped
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream
How Much Time Will You Need?
This delightful no-churn strawberry ice cream requires about 15 minutes of prep time and then a freezing time of at least 6 hours or overnight. So, while you can whip it up quickly, you’ll need to plan ahead for it to freeze completely and become deliciously creamy!
Step-by-Step Instructions:
1. Pureeing the Strawberries:
Start by placing your chopped strawberries in a blender or food processor. Blend them until they are smooth but still have some texture—this gives your ice cream a nice fruity flavor. Set this aside.
2. Mixing the Strawberry Base:
In a large mixing bowl, add the sweetened condensed milk to the pureed strawberries. Stir this mixture well until it is completely blended together. This sweet and fruity base will be the foundation of your ice cream!
3. Whipping the Cream:
In a separate bowl, take the heavy whipping cream and whip it using an electric mixer set on medium-high speed. Continue whipping until stiff peaks form—this means the cream holds its shape well and becomes airy and fluffy!
4. Folding in the Whipped Cream:
Now it’s time to combine! Gently fold the whipped cream into the strawberry mixture. Do this carefully to keep the airiness in the whipped cream—it will make your ice cream light and creamy. Just fold until it’s all combined without overmixing.
5. Freezing the Ice Cream:
Pour the blended mixture into a freezer-safe container. Smooth the top with a spatula and cover it with a lid or plastic wrap to prevent ice crystals from forming. Now, place it in the freezer.
6. Chilling Out:
Let the ice cream chill in the freezer for at least 6 hours, or overnight if you can wait! This will allow it to freeze and become a scoopable treat.
7. Serving Your Ice Cream:
Once it’s frozen solid, take the ice cream out of the freezer and let it sit at room temperature for about 5 minutes. This will make it easier to scoop.
8. Enjoying Your Treat:
Scoop the luscious strawberry ice cream into bowls and, if you wish, garnish with fresh strawberry halves. Enjoy this delightful homemade treat with family and friends!
Can I Use Frozen Strawberries for This Recipe?
Yes! Frozen strawberries work well, but make sure to thaw them completely and drain any excess liquid before pureeing. This ensures your ice cream isn’t too watery.
How Can I Make This Recipe Dairy-Free?
You can substitute the heavy whipping cream with full-fat coconut cream, and use coconut condensed milk or a homemade version made from coconut milk and sugar. This will give you a creamy, dairy-free treat!
How Should I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, let it sit at room temperature for a few minutes before scooping to allow it to soften slightly.
What Other Flavors Can I Try?
Feel free to experiment! You can substitute the strawberries with other fruits such as blueberries, mangoes, or peaches. Just follow the same blending and folding instructions for a delicious fruit-based ice cream!
