This no-churn strawberry ice cream is rich, creamy, and packed with delicious strawberries. It uses only 3 ingredients and takes less than 5 minutes to make. Use fresh or frozen strawberries any time of the year.
Table of Content
Strawberry season is here, and while every year we make a lot of strawberry desserts, this year, we made a lot of strawberry ice cream and strawberry popsicles.
Why make this ice cream?
- It needs just three ingredients that you probably already have on hand, and it takes just five minutes to whip.
- It makes a smooth and creamy ice cream with no ice crystals and no one will believe that it was not made using an ice cream maker.
- Also, it has a long shelf-life. So, I make a few different flavors and keep them in the freezer.
- Add with a little milk and whip in a blender to make the most amazing strawberry smoothie you ever taste.
- And unlike traditional ice cream, this one has no eggs, which means it's eggless - one dessert for everyone.
Ingredients and substitutes
- Whipping cream - The higher the fat, the creamier your ice cream. For example, I use 38% fat content in my whipping cream.
- Condensed milk - Condensed milk is sweetened, which is why we do not add any additional sugar. You can also use homemade condensed milk.
- Vanilla - Condensed milk usually has vanilla so feel free to omit it. But, a little extra vanilla extract just makes the flavors pop.
- Strawberries - Whether you use fresh or frozen strawberries make sure to crush the strawberries. It adds flavor, texture, and color.
Step by step instructions
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until almost stiff peaks.
Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter. - Next, add the condensed milk and vanilla extract. Mix a minute more to combine.
Pro tip - This is your basic no-churn vanilla ice cream. ? - Crush the strawberries with a fork. Then, add them to the whipped cream mixture and combine.
Pro tip - I like to give it a gentle swirl just enough to combine and marble it. Alternatively, stir vigorously to blend it into a smooth strawberry pink color. - Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
Tips - no-churn ice cream
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
- Crushed fruits will make a marbled effect, and pureed fruits will give a perfect blend. Adding a combination of crushed, pureed, and whole gives a wonderful experience.
- And if you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
- Also, you can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Frequently asked questions
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don't need an ice cream maker. It's referring to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
No, because it won't be sweet! The difference between evaporated and condensed milk is that condensed milk is sweet with a caramel-like flavor while evaporated milk is just thick milk with 60% of the liquid evaporated.
Using high-fat whipped cream and condensed milk is what makes this ice cream creamy without any ice crystals. Using low-fat products will result in ice crystals.
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Printable Recipe
Strawberry Ice Cream - No Churn
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Ingredients
- 1 cup (250 ml) Whipping cream
- ½ cup (120 ml) Condensed milk
- 1.5 cups (200 g) Strawberries crushed
- 1 teaspoon (1 teaspoon) Vanilla extract optional
Instructions
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until almost stiff peaks. Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine. Pro tip - This is your basic no-churn vanilla ice cream. ?
- Crush the strawberries with a fork. Then, add them to the whipped cream mixture and combine. Pro tip - I like to give it a gentle swirl just enough to combine and marble it. Alternatively, stir vigorously to blend it into a smooth strawberry pink color.
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight. Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
Recipe Notes
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
- Crushed fruits will make a marbled effect, pureed will give a perfect blend. Adding a combination of all crushed, pureed, and whole gives a wonderful experience.
- If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Wilhelmina Valladares
I tried this for a BBQ my son had and it turned out excellent. All his friends enjoyed it.
Thank you Veena for sharing this recipe.
Veena Azmanov
Happy you enjoyed thins Whilhemina. Thank you for the lovely feedback.
Janet Benson
I doubled the amount of ingredients and followed this to the letter but the ice cream has not frozen 6hrs later. I will leave it overnight but I have my doubts.
Veena Azmanov
Yes, leave it overnight - In my fridge, it usually takes about 4 to 6 hours for a 1 lt tub. You may need more if you doubled the amount. But it will freeze for sure.
Maria B Rugolo
This recipe is incredibly simple and the result is amazingly delicious.
At first there is a bit of an icy feel that immediately turns into a smooth and creamy texture. The flavor is intense and lasting. Topping it with the Strawberry Filling added a whole other level of deliciousness. Store-bought ice cream is a thing of the past!
Veena Azmanov
Thank you, Maria. I am so happy you enjoyed it.