Imagine rich, creamy, and refreshing strawberry ice cream, bursting with the flavor of fresh berries. Now, imagine making it in your own kitchen with just three simple ingredients and without an ice cream maker. It sounds too good to be true, but it’s not! This no-churn strawberry ice cream recipe is a game-changer for summer desserts. It’s incredibly simple, wonderfully delicious, and delivers that authentic, homemade taste that store-bought pints just can’t match. Get ready to scoop up some joy!

Why You’ll Be Obsessed with This Recipe

This recipe is pure magic. Here’s why it will become your new favorite way to make ice cream:

No Ice Cream Maker Needed: That’s right! No special equipment is required. If you have a bowl and a hand mixer, you’re ready to go.
Only 3 Ingredients: It doesn’t get simpler than this. Fresh strawberries, sweetened condensed milk, and heavy cream are all you need.
Incredibly Creamy: The combination of sweetened condensed milk and whipped cream creates a luxuriously smooth and creamy texture that freezes perfectly without forming ice crystals.
Bursting with Fresh Flavor: Using fresh strawberries gives this ice cream a vibrant, authentic flavor that is leagues above artificial alternatives.

Your 3-Ingredient Shopping List

Simplicity is the key to this recipe’s elegance. Here are the three magic ingredients:

The Stars of the Show:

2 cups fresh strawberries: Look for bright red, ripe, and fragrant berries for the best flavor.
1 can (14 oz) sweetened condensed milk: This is the secret ingredient that provides sweetness and a smooth, scoopable texture.
2 cups heavy whipping cream: This creates the light, airy, and rich base of the ice cream. Make sure it’s well-chilled before you begin.

Step-by-Step Guide to Creamy Perfection

Making this ice cream is as easy as 1-2-3. Let’s break it down.

Part 1: Prepare the Strawberry Base

Wash and Hull: Start by thoroughly washing your fresh strawberries and removing the green leafy tops (hulling).
Create the Purée: Slice the strawberries and place them in a blender or food processor. Blend them into a purée for a smooth ice cream. If you prefer some fruity chunks in your final product, you can mash them by hand with a fork, leaving some texture.
Combine with Milk: In a large bowl, pour the strawberry purée and the can of sweetened condensed milk. Stir well until the mixture is uniform in color and consistency.

Part 2: Whip the Cream

Get Chilling: For the best results, use a chilled bowl and a chilled heavy whipping cream.
Whip to Soft Peaks: In a separate large bowl, pour the heavy whipping cream. Using an electric hand mixer (or a stand mixer), whip the cream for about 2 to 3 minutes. You’re looking for soft peaks to form—this means when you lift the beaters out, a peak will form and then softly curl over. Be careful not to over-whip!

Part 3: Combine and Freeze (The Magic Happens!)

Fold Gently: Take about a third of your whipped cream and gently fold it into the strawberry-condensed milk mixture. This lightens the base. Then, add the remaining whipped cream and continue to fold slowly and gently until everything is just combined. The key is to keep the air you whipped into the cream.
Pour and Freeze: Pour the final mixture into a loaf pan or another freezer-safe container. Smooth the top with a spatula.
Cover and Chill: Cover the container tightly with plastic wrap or a lid. This prevents ice crystals from forming on the surface. Freeze for at least 6 hours, or preferably overnight, for the best firm, scoopable texture.
Serve and Enjoy: When you’re ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop into bowls or cones and enjoy your incredible homemade treat!

Tips and Fun Variations

For a Chunkier Texture: After making your purée, finely dice about 1/2 cup of extra strawberries and fold them into the final mixture before freezing.
Mix-in Madness: Fold in mini chocolate chips, crumbled shortbread cookies, or a swirl of balsamic glaze just before freezing for an extra decadent touch.
Proper Storage: Store leftovers in an airtight container in the coldest part of your freezer for up to two weeks for the best quality.
Try Other Berries: This no-churn method works beautifully with other berries like raspberries, blueberries, or blackberries!

No-Churn Strawberry Ice Cream

This rich and creamy no-churn strawberry ice cream uses just 3 ingredients—fresh strawberries, sweetened condensed milk, and heavy whipping cream—for a vibrant, homemade summer dessert.

Print Recipe Pin Recipe

Prep Time 15

Total Time 6 15

Course Dessert, Frozen Treat

Cuisine American

Servings 10 scoops

Ingredients

Main Ingredients

2 cups fresh strawberries hulled and sliced
1 can (14 oz) sweetened condensed milk
2 cups heavy whipping cream well-chilled

Instructions

Wash and hull strawberries. Slice and place them in a blender or food processor.
Blend until smooth for a purée. For a chunkier texture, mash by hand and leave some pieces.
In a large bowl, combine the strawberry purée and sweetened condensed milk. Mix until well blended.
In a separate chilled bowl, whip the heavy cream using an electric mixer until soft peaks form.
Gently fold one-third of the whipped cream into the strawberry mixture to lighten it.
Add the remaining whipped cream and fold gently until fully combined, preserving the airy texture.
Pour the mixture into a freezer-safe container (like a loaf pan) and smooth the top.
Cover with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight.
Let the ice cream sit at room temperature for 5–10 minutes before scooping and serving.

Notes

For chunkier texture, fold in 1/2 cup chopped strawberries before freezing. Add-ins like chocolate chips or cookie crumbles can elevate flavor. Store in an airtight container for up to 2 weeks.