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.
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.