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Scoops of no-churn strawberry ice cream in a white bowl with fresh strawberries

Easy No-Churn Homemade Strawberry Ice Cream

Creamy homemade no-churn strawberry ice cream made with fresh strawberries, whipped cream, and sweetened condensed milk. No machine needed.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Freezing Time 6 hours
Total Time 6 hours 10 minutes
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients

Ingredients
  • 2 cups fresh strawberries hulled and mashed into a puree
  • 2 cups heavy whipping cream cold
  • 14 oz sweetened condensed milk one can
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice fresh

Equipment

  • Hand mixer
  • Large mixing bowl
  • Loaf pan or freezer-safe container

Method

  1. Wash and hull the strawberries, then mash or blend them into a chunky puree.
  2. Stir the lemon juice into the strawberry puree and set aside.
  3. In a large cold bowl, whip the heavy cream with a hand mixer on high speed until stiff peaks form, about 3-4 minutes.
  4. Pour the sweetened condensed milk and vanilla extract into the whipped cream.
  5. Gently fold everything together until just combined, keeping as much air in the mixture as possible.
  6. Fold in the strawberry puree until evenly distributed through the cream base.
  7. Pour the mixture into a loaf pan or freezer-safe container.
  8. Press plastic wrap directly onto the surface, then cover with a lid or foil.
  9. Freeze for at least 6 hours, or overnight, until firm.
  10. Let sit at room temperature for 5 minutes before scooping and serving.

Notes

Make sure cream is cold before whipping. Press plastic wrap directly onto the surface before freezing to prevent ice crystals.