Name: No Churn Strawberry Ice Cream
Prep time: 10 min
Total time: 250 min
Ingredients: 2 c heavy whipping cream; 1 14 oz. can sweetened condensed milk; 1 tsp vanilla extract; 1 lb strawberries (stems removed and sliced); 1 tsp lemon juice; ⅓ c sugar (more or less for desired sweetness); pinch of sea salt (optional)

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No ice cream maker is required for this fresh, simple No Churn Strawberry Ice Cream. Only 6 ingredients and a few minutes are all you need to whip up this summer dessert that is perfect any season. You will love this ice cream on a cone, in a sundae or straight from the bowl!

Strawberry ice cream in bread pan loaf with scoops and sugar cones.

Creamy and delicious ice cream without an ice cream maker? YES! It is for real a thing. This No Churn Strawberry Ice Cream is a simple refreshing way to make a cold homemade summer treat.

Huge fan of no churn ice creams here. Like, HUGE. My Butter Pecan is quite possibly my favorite, but the Lemon Ice Cream and Peanut Butter Cookies and Cream never disappoint either.

I donated my ice cream maker a few years ago because it was collecting dust. Do I regret it? Sometimes, yes, but I still have plenty of options for homemade ice cream without it!

Why You Will Love This No Churn Strawberry Ice Cream:

Only 6 ingredients. Fresh berries, sugar, lemon juice, vanilla and condensed milk. A very small list of ingredients for a recipe that packs all the flavor.
Fresh, summer flavor. Who can resist strawberry ice cream during berry season? You can use frozen berries technically so all year round is still a a good time for this recipe.
Super simple to make. Whip the heavy whipping cream, mash or puree the berries, stir it all together and freeze. Homemade ice cream that takes very little effort to make!

Ingredients and Substitutions:

strawberries: fresh or frozen will work. Thaw if using frozen to mash or puree. You could also use another berry or mixture of berries as desired.
heavy whipping cream: make sure it is heavy whipping cream. This will whip into a thicker cream versus regular whipping cream. Do not use half and half.
sugar: you can use another sweetener if desired. Also adjust if the berries are very tart.
vanilla: a high quality vanilla will add a more robust flavor, I suggest it over imitation vanilla. But obviously, use whatever is available!
lemon juice: this will bring out the strawberry flavor. I sometimes add some zest as well.
sweetened condensed milk: one can is all you need!

Strawberries, cream, condensed milk and other ingredients labeled on a counter.

How to make this no churn strawberry ice cream:

Toss the strawberries with sugar and lemon juice. Mash them with a potato masher or you can pulse them in the food processor. Mash until mostly smooth and bits are pea sized at the most. If the mixture seems very watery, drain excess liquid. Set aside. (step 1)
In a mixing bowl, beat the heavy whipping cream on medium high until stiff peaks start to form. This will take 4-5 minutes. Just don't over beat the mixture as it can become clumpy and almost butter like. (step 2)
In a separate bowl, combine the condensed milk and vanilla. Add a pinch of salt here as well if desired. Very gently fold in the whipped cream until combined. (steps 3 and 4)

Strawberries on bowl with sugar, whipped cream in a next bowl and then added to condensed milk.

Fold in the strawberry mixture and transfer to a freezer safe container. I prefer to use a bread pan--it's the perfect size. Freeze for at least 4 hours or until frozen. (step 6)

Ice cream mixture in bowl and then added to bread pan.

Allow the ice cream to sit out for about 10 minutes for easier scooping. Enjoy!

You can stir in chocolate chips or chunks as well for a strawberry chocolate chip ice cream. Or just add a big drizzle of hot fudge when serving.

Strawberry ice cream in bread pan with ice cream scoop.

Notes and Tips:

The only major issue I have had with making this No Churn Strawberry Ice Cream with chunks of strawberries is that sometimes all the chunks settle together in big chunks. If you leave chunks in your ice cream, stir the ice cream after it has been able to set for about an hour or so to try and spread them out.
Strawberry ice cream doesn't necessarily mean pink ice cream. You can add a drop or two of red food coloring if you want a richer pink color. There are lots of natural food colorings out there as well if you prefer the pink but don't want the dyes.
This ice cream makes the BEST ice cream cookie sandwiches. Spoon slightly softened ice cream onto your favorite cookie (something with chocolate is amazing) and add another on top, pressing gently. Freeze until firm.

Try these other treats:

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Overhead view of strawberry ice cream in container with cones and fresh strawberries.

No Churn Strawberry Ice Cream

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Freeze: 4 hours

Total Time: 4 hours 10 minutes

Servings: 10

Calories: 333kcal

Author: Lorie Yarro

Ingredients

▢ 2 c heavy whipping cream
▢ 1 14 oz. can sweetened condensed milk
▢ 1 teaspoon vanilla extract
▢ 1 lb strawberries stems removed and sliced
▢ 1 teaspoon lemon juice
▢ ⅓ c sugar more or less for desired sweetness
▢ pinch of sea salt optional

Instructions

Add sliced strawberries, sugar and lemon juice to a medium bowl and toss. Mash the berries well or pulse in a food processor until smooth with some lumps or small pieces here and there.
In another bowl, beat the heavy whipping cream on medium high until stiff peaks start to form. In a separate bowl, add the condensed milk, vanilla and sea salt (if desired) and stir to combine.
Gently fold the whipped cream into the condensed milk mixture trying to keep the whipped cream from losing its fullness. Gently stir in the strawberry mixture. Transfer the mixture to a freezer safe container and freeze for at least 4 hours or until frozen.
Allow to sit out for about 10 minutes for easier scooping and enjoy!

Notes

The only major issue I have had with making this No Churn Strawberry Ice Cream with chunks of strawberries is that sometimes all the chunks settle together in big chunks. If you leave chunks in your ice cream, stir the ice cream after it has been able to set for about an hour or so to try and spread them out.
Strawberry ice cream doesn't necessarily mean pink ice cream. You can add a drop or two of red food coloring if you want a richer pink color. There are lots of natural food colorings out there as well if you prefer the pink but don't want the dyes.
This ice cream makes the BEST ice cream cookie sandwhiches. Spoon slightly softened ice cream onto your favorite cookie (something with chocolate is amazing) and add another on top, pressing gently. Freeze until firm.