This super simple no-churn strawberry ice cream uses just three ingredients: fresh strawberries, sweetened condensed milk, and heavy cream. It’s creamy and fruity, perfect for hot days!
Making ice cream at home has never been easier! I love that I can whip this up in minutes and there’s no ice cream maker needed. Grab a spoon and enjoy the taste of summer! 🍓
Key Ingredients & Substitutions
Fresh Strawberries: These are the star ingredient! Use ripe, in-season strawberries for the best flavor. If strawberries aren’t available, you can try other berries like raspberries or blueberries, or even use frozen fruit that’s thawed.
Sweetened Condensed Milk: This helps create a creamy texture and adds sweetness. If you want a healthier option, use evaporated milk mixed with a bit of sugar or a dairy-free condensed milk alternative for a different twist.
Heavy Whipping Cream: Cold heavy whipping cream is essential for that light and fluffy texture. If you’re looking for a lighter option, you could substitute with light whipped topping or coconut cream for a dairy-free version.
How Do I Whip the Cream to Stiff Peaks?
Whipping cream requires a bit of technique to get it just right! Follow these tips to achieve those beautiful stiff peaks:
- Make sure your heavy cream is very cold; this helps it whip better.
- Use a clean bowl and beaters to avoid any interference with whipping.
- Start on medium speed to combine, then increase to medium-high. Stop when you see the cream thickening.
- Watch closely: stop whipping as soon as stiff peaks form. Over-whipping can turn cream into butter!
By mastering this step, you’ll ensure your ice cream is fluffy and creamy—just how it should be!
Easy 3-Ingredient No-Churn Strawberry Ice Cream
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1 (14 oz) can sweetened condensed milk
- 2 cups heavy whipping cream, cold
How Much Time Will You Need?
This delightful no-churn strawberry ice cream takes about 15 minutes to prep and then requires a freezing time of at least 6 hours (or overnight) to become perfectly firm. So, you can whip it up quickly, then just let your freezer do the rest!
Step-by-Step Instructions
1. Puree the Strawberries
Start by placing the hulled and sliced fresh strawberries into a blender or food processor. Blend them until smooth, but if you want some texture, leave a few small chunks in there. This will add a lovely bite to your ice cream!
2. Combine with Condensed Milk
In a large mixing bowl, pour in the sweetened condensed milk and then add your strawberry puree. Stir everything together gently until you have a smooth and creamy mixture. This is where the sweetness and strawberry flavor really come together!
3. Whip the Cream
Now grab another large bowl and pour in the cold heavy whipping cream. Using an electric mixer, whip it on medium-high speed until stiff peaks form. This means that when you lift your whisk, peaks will hold their shape without collapsing. Don’t overdo it, or you might end up with butter!
4. Fold Together
Carefully fold the whipped cream into your strawberry-condensed milk mixture. Use a spatula and a gentle hand to combine them. You want to keep as much air in the cream as possible so your ice cream stays fluffy and delicious!
5. Freeze the Mixture
Pour your mixture into a freezer-safe container. Smooth the top with your spatula. Cover it with a lid or wrap it tightly with plastic wrap, then pop it in the freezer.
6. Chill and Set
Let it freeze for at least 6 hours, or overnight if you can wait. This gives the ice cream time to firm up perfectly so you can scoop it out easily later.
7. Serve and Enjoy!
When you’re ready to enjoy your treat, scoop the no-churn strawberry ice cream into bowls. For a pretty touch, garnish with fresh sliced strawberries on top. Grab a spoon and dig in!
Enjoy your creamy, fruity no-churn strawberry ice cream—no ice cream maker needed!
Frequently Asked Questions (FAQ)
Can I Use Frozen Strawberries in This Recipe?
Yes, you can use frozen strawberries! Just make sure to thaw them completely before pureeing. This will help you achieve the right texture for your ice cream, and you can use the same amount as fresh strawberries.
How Can I Adjust the Sweetness?
If you prefer a less sweet ice cream, feel free to reduce the amount of sweetened condensed milk by about 1/4 cup. You can always taste the mixture before folding in the whipped cream and adjust accordingly!
How Do I Store Leftover Ice Cream?
To store any leftover ice cream, keep it in an airtight container in the freezer. It will stay good for up to 2 weeks. However, it might get a bit icy, so let it sit at room temperature for a few minutes before scooping to make it easier to serve.
Can I Add Mix-ins Like Chocolate Chips or Nuts?
Absolutely! Feel free to fold in some chocolate chips, crushed nuts, or even chunks of fresh fruit right before you pour the mixture into the container. Just keep in mind that this will create a different texture, and you may want to adjust the mixing time accordingly!
