No-Churn Strawberry Ice Cream Recipe – Easy Homemade Treat

There’s just something magical about strawberry ice cream. Maybe it’s the sweet, tangy flavor of real strawberries or the soft pink hue that makes it feel like a bowl of summertime joy. Whatever the reason, strawberry ice cream has a way of instantly lifting your mood. Now, imagine all of that nostalgic comfort packed into the creamiest, most luscious homemade No-churn strawberry ice cream—without the need for an ice cream maker, eggs, or complicated steps. Sounds too good to be true? It’s not. This recipe brings the dreamy, silky-smooth texture of store-bought ice cream right into your kitchen, with nothing but a bowl, a whisk, and your freezer.

I remember the first time I made this ice cream. It was late spring, and the strawberries at our local market were practically glowing with ripeness. I didn’t have an ice cream machine, but I wanted that old-school strawberry flavor—intense, fresh, and not overly sweet. So I cooked the berries down into a vibrant puree, folded them into whipped cream and sweetened condensed milk, and froze the mixture overnight. The next day, we scooped out bowls of rich, creamy strawberry heaven. No icy bits, no weird aftertaste—just pure, velvety goodness.

What makes this recipe even more special is how forgiving and flexible it is. You can use fresh or frozen strawberries, adjust the sweetness to your liking, and it still turns out beautifully. Whether you’re making it for a summer barbecue, a birthday party, or just because you’re craving something sweet, this no-churn strawberry ice cream delivers every single time. It’s become a staple in my home, and I can’t wait for it to become one in yours, too.

Why You’ll Love This No-churn strawberry ice cream Recipe

If you’ve ever been intimidated by the idea of homemade ice cream, this recipe is going to be a game changer. For starters, it doesn’t require any special equipment. No ice cream maker? No problem. All you need is a bowl, a whisk or mixer, and a freezer-safe container. That’s it. You’ll be amazed at how simple the process is, and how quickly it all comes together.

Another reason to love this recipe is the flavor. Unlike many store-bought versions, this ice cream actually tastes like real strawberries—because it is made with real strawberries. You’re cooking them down into a rich, slightly jammy puree that intensifies their natural sweetness and adds a beautiful berry flavor to every bite. Paired with the creamy base made from whipped heavy cream and sweetened condensed milk, the result is both indulgent and fresh.

The texture is another big win. Thanks to the whipped cream, this ice cream has an unbelievably smooth and airy consistency. It scoops beautifully straight from the freezer and melts in your mouth with a soft, velvety finish. No ice crystals, no chalkiness—just pure, creamy bliss.

Plus, it’s incredibly customizable. Want to swirl in some chocolate chips or chunks of fresh fruit? Go for it. Prefer a little extra sweetness? Add an extra tablespoon of sugar to the berries. You’re totally in control here. Whether you’re serving it in cones, bowls, or sandwiched between cookies, this recipe is guaranteed to impress.

And let’s not forget how crowd-pleasing it is. Kids love it, adults devour it, and everyone asks for seconds. It’s the kind of dessert that makes people think you’ve spent hours in the kitchen, when in reality, you whipped it up in under 30 minutes.

Health Benefits of this No-churn strawberry ice cream

While ice cream might not typically be classified as a health food, there are actually some redeeming qualities in this homemade version—especially when compared to highly processed store-bought varieties filled with artificial flavorings, preservatives, and stabilizers. When you make ice cream at home, you control exactly what goes into it, and that’s a major win for both your health and your peace of mind.

First and foremost, strawberries are the star of the show here, and they bring more than just bright, sweet flavor to the table. Strawberries are loaded with vitamin C, which supports immune health, helps the body absorb iron, and promotes healthy skin. They’re also rich in antioxidants and plant compounds that have anti-inflammatory effects and may support heart health.

The heavy cream, while indulgent, contains fat-soluble vitamins like A, D, E, and K. Fat is also important for absorbing nutrients, so pairing it with the vitamin C in strawberries makes a surprisingly effective nutrient combo. Moreover, the fat from the cream contributes to satiety, helping you feel satisfied with a modest portion.

Sweetened condensed milk adds richness and natural sweetness, eliminating the need for excessive added sugars. It also provides some calcium and protein, which are essential for strong bones and muscles. And because this recipe uses just two tablespoons of granulated sugar for the strawberries, the overall added sugar content is lower than what you’d find in most ice creams.

Finally, there’s the mental and emotional benefit of enjoying something you made yourself. Sharing a scoop of homemade strawberry ice cream with your family or friends can be incredibly rewarding. Food isn’t just about nutrients—it’s about connection, comfort, and joy. This recipe delivers all of that, one creamy spoonful at a time.

Preparation Time, Servings, and Nutritional Information

One of the biggest advantages of this no-churn strawberry ice cream is how little time it takes to prepare. The actual hands-on time is less than 30 minutes, making it a perfect weekend project or even a fun weekday treat. Most of the time required is passive—just waiting for it to freeze and set properly in the freezer.

Preparation Time
Berry cooking: 15–20 minutes
Whipping and combining: 10 minutes
Freezing: 5–6 hours or overnight
Total time: Around 6 hours 30 minutes (including freezing time)

Servings
This recipe makes about 10 servings, depending on how generously you scoop.

Nutritional Information (Per Serving, Approximate)
Calories: 280
Total Fat: 19g
Saturated Fat: 12g
Cholesterol: 65mg
Carbohydrates: 26g
Sugars: 23g
Protein: 3g
Calcium: 100mg
Vitamin C (from strawberries): 30% of daily value

Of course, these numbers can vary slightly depending on the exact brands of ingredients used, and any additions or variations you might try. But overall, it’s a treat you can feel good about sharing.

Ingredients List of this No-churn strawberry ice cream

To make this delicious strawberry ice cream, you only need six simple ingredients. Each one plays a vital role in creating the final flavor and texture, so let’s walk through them and why they matter.

1 pound strawberries (fresh or frozen)
These are the flavor foundation of the entire recipe. Fresh berries are ideal when they’re in season, but frozen berries work just as well and are available year-round. If using fresh, you’ll need to add a little water to help them cook down into a smooth puree.

1 tablespoon water (omit if using frozen berries)
This small amount of water helps fresh strawberries release their juices as they cook. If you’re using frozen strawberries, they’ll already have enough moisture.

2 tablespoons granulated sugar
This helps sweeten the strawberry puree without overwhelming the natural berry flavor. You can adjust this depending on how sweet your berries are.

2½ cups heavy cream
This is the base of your ice cream. When whipped, it traps air and creates the light, creamy texture that makes this no-churn method work so beautifully.

1 (300 mL / 10 oz) can sweetened condensed milk
Sweetened condensed milk adds sweetness and body to the ice cream. It also prevents the ice cream from becoming too icy by lowering the freezing point.

These ingredients, when combined, create a perfectly balanced dessert that’s rich but not heavy, sweet but not cloying, and bursting with berry flavor.

Step-By-Step Cooking Instructions

Step 1: Cook the Strawberries

Start by preparing your strawberries. If you’re using fresh berries, hull them and cut them into halves or quarters. Place them in a small saucepan with the granulated sugar and the tablespoon of water. If you’re using frozen berries, just add them directly to the pan along with the sugar—no water needed.

Bring the mixture to a gentle boil over medium heat, stirring occasionally. Once the strawberries start releasing their juices and bubbling, reduce the heat to low. Let them simmer for about 10 to 15 minutes if using fresh, or up to 20 minutes if using frozen. You’re looking for the berries to soften completely and the liquid to thicken slightly.

Once cooked, remove the pan from heat. Allow the berries to cool for a couple of minutes, then puree them using an immersion blender or a high-speed blender. Blend until the mixture is completely smooth. Measure out 1½ cups of the strawberry puree and let it cool to room temperature. This is important—adding hot puree to whipped cream can deflate it.

Step 2: Whip the Cream

While your strawberry puree is cooling, it’s time to whip the cream. Pour the heavy cream into a large mixing bowl. You can use a hand mixer, stand mixer with a whisk attachment, or a strong whisk and some elbow grease if you’re feeling ambitious.

Start whipping on medium speed until the cream begins to thicken. Then increase to high speed and whip until stiff peaks form. This means when you lift the whisk or beaters, the peaks should hold their shape without drooping.

Step 3: Combine the Puree with Whipped Cream

Once your strawberry puree is cooled, pour it into the bowl of whipped cream. Using your mixer on low or a silicone spatula, gently beat or fold the mixture until the puree is fully incorporated and the color is evenly pink. The texture will thicken slightly, which is exactly what you want.

Step 4: Add the Sweetened Condensed Milk

Now it’s time to bring it all together. Gently fold the sweetened condensed milk into the strawberry cream mixture. Take your time with this step—fold carefully to maintain the lightness from the whipped cream. Once everything is fully mixed and smooth, you’re ready for the final step.

Step 5: Freeze the Ice Cream

Pour the finished mixture into a freezer-safe container. A loaf pan works great for this, but you can also use any airtight plastic or glass container. Smooth the top with a spatula, cover it tightly with a lid or plastic wrap, and place it in the freezer.

Freeze for at least 5 to 6 hours, or preferably overnight. Once fully frozen, the ice cream will be firm yet scoopable, with a texture that rivals traditional churned ice cream.

How to Serve this No-churn strawberry ice cream

Once your strawberry ice cream is fully frozen and ready to scoop, the fun really begins. There are so many delicious ways to serve this sweet, creamy treat, and each one brings a little something special to the table. Whether you’re serving it at a family barbecue, during a cozy movie night, or just sneaking a scoop after dinner, there are endless possibilities to enjoy it.

First and most simply, scoop it straight into bowls and serve it as is. Because the flavor of this ice cream is so rich and berry-forward, it truly doesn’t need anything else to shine. That being said, a few fresh strawberries on top, maybe sliced or halved, make a naturally beautiful garnish that also boosts the fruity goodness.

If you want to take things up a notch, try serving it in waffle cones or sugar cones for that classic ice cream shop feel. The crunch of the cone with the creamy texture of the ice cream makes for a perfect contrast.

Another fun idea is to sandwich scoops of ice cream between two cookies. Soft sugar cookies, vanilla wafers, or even chocolate chip cookies all work wonderfully. Wrap them individually and store in the freezer for a quick grab-and-go dessert.

For a party or brunch gathering, consider setting up a little “ice cream bar” where guests can build their own sundaes. Offer toppings like chocolate syrup, whipped cream, crushed nuts, and chopped fruit. You could even include some strawberry sauce made from extra berries and sugar simmered together until thick and glossy.

This ice cream also pairs beautifully with warm desserts. A scoop on top of a freshly baked brownie, slice of pound cake, or warm fruit crumble creates that perfect hot-and-cold combination that everyone loves.

Pairing Suggestions for this No-churn strawberry ice cream

To elevate your homemade strawberry ice cream experience, consider pairing it with complementary flavors and textures that enhance its fresh, creamy character. Whether you’re planning a full dessert course or just looking for a satisfying combo, there are lots of tasty options to choose from.

One of the most delightful pairings is a simple warm dessert. Try serving this ice cream alongside a piece of buttery pound cake or vanilla sponge cake. The richness of the cake contrasts beautifully with the light and fruity notes of the ice cream. If you’re feeling ambitious, bake a shortcake biscuit and layer it with strawberries and a scoop of ice cream for a fun twist on a strawberry shortcake.

Fruit-based desserts also work wonderfully. Strawberry ice cream with a slice of lemon tart brings out the brightness in both desserts, while pairing it with roasted or poached peaches makes for a juicy, indulgent summer dish.

If you’re keeping things casual, serve it with a side of chocolate-covered pretzels or crushed graham crackers. The salty crunch of the pretzels or the sweet crumble of the crackers brings texture to each bite and makes it even more satisfying.

For beverages, a glass of cold milk or a strawberry smoothie made with yogurt can be refreshing and family-friendly. For a non-alcoholic adult option, consider a homemade strawberry lemonade served over ice—it echoes the berry flavor while balancing the sweetness.

And if you’re entertaining, consider serving the ice cream with a warm cup of coffee or chai tea. The spices in the tea or the boldness of the coffee make a lovely contrast to the sweet, creamy ice cream.

Storage, Freezing & Reheating Instructions

Proper storage is key to keeping your homemade strawberry ice cream tasting fresh and creamy. Fortunately, this no-churn ice cream stores really well, and with just a bit of care, it will maintain its texture and flavor for several weeks.

To store the ice cream, transfer it into an airtight, freezer-safe container after you’ve poured and smoothed the mixture. A loaf pan covered tightly with plastic wrap or a reusable silicone lid works perfectly. You can also use specialized ice cream containers designed to minimize freezer burn and air exposure.

Once in the freezer, allow it to freeze solid for at least 5 to 6 hours or, ideally, overnight. When properly frozen and sealed, the ice cream will keep well for up to 3 weeks. After that point, it’s still safe to eat, but you may notice a change in texture due to ice crystals forming over time.

When you’re ready to serve, take the container out and let it sit at room temperature for about 5 minutes. This softens it just enough to make scooping easier. Avoid microwaving the container, as uneven heating could melt parts of the ice cream and cause it to refreeze with an icy texture.

If you’ve made ice cream sandwiches or individual scoops in smaller containers, you can store them in zip-top bags or wrap them in parchment paper and keep them in a larger freezer-safe container. This makes it easy to portion out servings and helps protect from freezer burn.

Reheating doesn’t apply in the traditional sense with ice cream, but if you want to warm up a slice of cake or a brownie to serve alongside it, a quick 10 to 15 seconds in the microwave is all you need.

Common Mistakes to Avoid in this No-churn strawberry ice cream

Making ice cream at home is fun and forgiving, but there are a few common mistakes that can get in the way of that dreamy, smooth texture and vibrant flavor. Here’s what to watch out for so your batch turns out perfect every time.

One of the most common issues is not cooling the strawberry puree before mixing it with the whipped cream. If the puree is even slightly warm, it can cause the whipped cream to deflate, resulting in a denser and less airy final texture. Always make sure the puree is fully cooled to room temperature.

Another easy mistake is over-whipping the heavy cream. You want to beat it just until stiff peaks form. If you whip it too long, the cream can become grainy or start to turn into butter. Keep a close eye on the texture and stop as soon as it holds peaks.

Be careful not to overmix when folding in the sweetened condensed milk. Gentle folding helps keep the mixture light and fluffy. Vigorous stirring can deflate the whipped cream, again leading to a heavier ice cream.

Also, resist the urge to use low-fat substitutes. Heavy cream is essential for the creamy texture, and using milk or half-and-half just won’t yield the same results. Similarly, using evaporated milk instead of sweetened condensed milk won’t provide the same sweetness or consistency.

Lastly, avoid skimping on the freezing time. While it might look ready after a few hours, giving it a full freeze overnight really helps the texture set properly. Patience is key here—you’ll be rewarded with smooth, scoopable ice cream that holds up beautifully.

Pro Tips of this No-churn strawberry ice cream

To take your homemade strawberry ice cream to the next level, try incorporating these tips. They’ll help improve the flavor, texture, and overall experience of making and enjoying your ice cream.

First, if you’re using fresh strawberries, let them sit for a few minutes after hulling and chopping with a small pinch of salt and sugar. This process, known as maceration, helps intensify their natural sweetness and flavor even before cooking them down into a puree.

Second, when blending the cooked strawberries, strain the puree through a fine mesh sieve for an ultra-smooth texture. This step removes any lingering seeds or pulp and gives your ice cream a luxurious finish.

Next, consider chilling your mixing bowl and beaters before whipping the cream. Cold equipment helps the cream whip faster and more efficiently, giving you a better structure that holds its shape during freezing.

If you’re planning to add mix-ins like mini chocolate chips, crushed cookies, or swirls of strawberry jam, do so after folding in the sweetened condensed milk. Fold gently to evenly distribute your additions without deflating the mixture.

Finally, when transferring your mixture to the freezer container, press a piece of parchment paper or plastic wrap directly against the surface of the ice cream before sealing the container. This helps prevent ice crystals from forming and keeps the top layer smooth and creamy.

Frequently Asked Questions (FAQs)

Can I use frozen strawberries instead of fresh ones?
Absolutely. Frozen strawberries work just as well as fresh and are a great option when strawberries are out of season. Just skip the water during cooking since frozen berries already contain moisture.

Do I need an ice cream maker for this recipe?
Not at all. This is a no-churn recipe, which means you don’t need any special equipment beyond a bowl, a whisk or mixer, and a freezer-safe container.

Can I make this recipe less sweet?
Yes. You can reduce the sugar in the strawberry puree slightly if your berries are very sweet. Just be cautious with reducing the sweetened condensed milk, as it also contributes to the texture.

How long will this ice cream keep in the freezer?
It will stay fresh and creamy for up to 3 weeks when stored in an airtight container. After that, you might notice changes in texture.

Can I use other berries instead of strawberries?
Definitely. Raspberries, blueberries, or blackberries can be used in the same quantity. Just strain the puree to remove seeds for a smooth result.

Why is my ice cream too hard to scoop?
If your freezer runs very cold, the ice cream may need a few minutes at room temperature to soften. Let it sit out for 5–10 minutes before scooping.

What’s the best container for storing homemade ice cream?
A metal loaf pan works great, but you can also use plastic or silicone containers designed for freezing. Just make sure they’re airtight.

Can I double the recipe?
Yes! You can easily double the ingredients, but make sure to freeze in two separate containers for even freezing.

What if I don’t have a blender?
You can mash the strawberries with a fork or potato masher and then push them through a fine sieve for a smoother texture.

Is this ice cream halal?
Yes, all the ingredients used—strawberries, heavy cream, sugar, and sweetened condensed milk—are naturally halal. Always check labels to confirm there are no hidden additives.

Conclusion & Call to Action

If you’ve ever dreamed of making creamy, rich strawberry ice cream at home but thought it was too complicated, this recipe is your answer. It’s simple, it’s foolproof, and it delivers flavor and texture that rivals any store-bought variety. Whether you’re preparing a summer dessert for guests or just craving something cold and sweet, this no-churn strawberry ice cream hits the spot every single time.

What makes it truly special is how customizable it is—you can adjust the sweetness, try different fruits, or toss in your favorite mix-ins to make it completely your own. And because it only takes a handful of ingredients and minimal equipment, it’s perfect for beginner cooks and experienced bakers alike.

So go ahead and give it a try. Pull out your mixing bowl, grab those strawberries, and whip up a batch of this dreamy dessert. When you do, I’d love to hear how it turns out for you. Leave a comment, share a photo, or tag me on social media so we can all swoon over your homemade creation.

There’s something truly satisfying about making your own ice cream—and once you taste that first spoonful, you’ll understand why this recipe is one you’ll want to keep forever. Happy scooping!

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