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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Homemade Strawberry Ice Cream is one of my favorite summer recipes as a professional baker—because it delivers a rich, creamy texture with almost no effort. You don’t need an ice cream maker or fancy tools—just a few quality ingredients and a little technique to whip up a frozen dessert that’s as impressive as it is easy.
- Effortless Preparation: This no-churnrecipe requires just 15 minutes of prep time, making it perfect for busy schedules.
- Minimal Ingredients: With only condensed milk, heavy cream, and fresh strawberries, you get a delicious treat with no additives or preservatives.
- Creamy Texture: The luxuriously soft serve consistency ensures a delightful dessert experience.
The base of this recipe is my trusty 2-ingredient ice cream, which I’ve made around 50 times. A key tip: make sure both your cream and condensed milk are very cold—they whip up so much better that way. If you don’t have condensed milk on hand, you can easily make your own using my recipe. Also, check that your cream has at least 36% fat content—that’s the sweet spot for whipping up perfectly every time.
We’re delighted to know that for millions of Bold Bakers, this no-churn ice cream recipe is the best strawberry ice cream recipe they’ve tested!
IMPORTANT NOTE: This recipe was improved and updated on 6/12/2025, to NEW step-by-step photography, make-ahead and storage instructions, answers to the most frequently asked questions, and more Pro Chef Tips.
Table of Contents
- What is No-Churn Strawberry Ice Cream?
- Tools You Need
- Key Ingredients
- How to Make Homemade Strawberry Ice Cream
- Gemma’s Pro Chef Tips
- Make Ahead & Storage Instructions
- FAQs
- More Strawberry Frozen Desserts
What is No-Churn Strawberry Ice Cream
No-churn strawberry ice cream is a simple, creamy frozen dessert made by folding whipped cream into sweetened condensed milk, then blending in strawberry purée before freezing—no cooking or special equipment needed.
- No custard base: Unlike traditional ice cream, there’s no egg yolks or stovetop cooking.
- No machine required: Air is added by whipping cream, not churning.
- Easy to make: Just mix, fold, freeze, and enjoy.
- Lusciously creamy: The result is smooth, scoopable, and full of fresh strawberry flavor.
Tools You Need
- Measuring cups
- Measuring spoons
- Measuring jug
- Blender or food processor
- Stand mixer or hand mixer
- Spatula
- Ice cream containers (or a loaf pan with a lid or cling wrap)
Key Ingredients
-
Heavy whipping cream
- Heavy whipping cream is a dairy product skimmed from full-fat cow’s milk with a fat content of around 35%, which makes it whip up well.
- Heavy whipping cream incorporates and retains air to make ice cream light and tender.
- The fat from heavy whipping cream adds flavor and creaminess and lowers the freezing point to make ice cream still scoopable once frozen.
- Heavy whipping cream is a dairy product skimmed from full-fat cow’s milk with a fat content of around 35%, which makes it whip up well.
-
Condensed milk
- Condensed milk is traditionally cow’s milk with much water content boiled away and then added sugar.
- It is a key ingredient, and there is no substitute for it in this method.
- Condensed milk sweetens ice cream to enhance flavors, and lowers the freezing point to provide a smooth and creamy texture.
- Condensed milk’s sugar also coats air bubbles to stabilize the light and aerated structure.
- Alternatively, you can make it at home or use full-fat dairy-free milk such as coconut milk, almond milk, oat milk, and cashew milk instead of whole milk to make dairy-free Condensed Milk.
- Condensed milk is traditionally cow’s milk with much water content boiled away and then added sugar.
-
Strawberries
- Strawberries are a key ingredient providing flavor, color, and texture. They contribute to the fruity essence and freshness of the dessert, enhancing its overall taste profile.
- Alternatively, other frozen or fresh berries such as blueberries, raspberries, or blackberries will also work great.
-
Vanilla extract
- It complements the sweetness of the strawberries and balances the richness, adding depth and complexity to the overall taste.
How to Make No-Churn Strawberry Ice Cream
- Purée the strawberries: In a blender or food processor, finely puree the strawberries, then pass through a sieve to remove the seeds. Set aside.
- Whip the cream: Using a hand or stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed for 3–5 minutes, or until you have medium peaks.
- Add condensed milk: Turn the speed to low and pour in the condensed milk, then return the speed to medium-high and whip for about 2 more minutes, or until you have stiff peaks.
- Fold in flavorings: Stir in the vanilla extract and strawberry puree until fully combined.
- Freeze the mixture: Transfer ice cream to an airtight container and freeze for a minimum of 6 hours before enjoying. Keep stored in the freezer for up to 6 weeks.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Choose ripe or frozen strawberries: Unless you’re using peak-season berries from a local farmer’s market, go with frozen strawberries. They’re picked and flash-frozen at their ripest, locking in flavor and color.
- Purée and strain for smoothness: Finely purée your strawberries and strain out the seeds. Leaving chunks can lead to icy pockets in the finished ice cream.
- Keep ingredients cold: Both the heavy whipping cream and sweetened condensed milk should be well chilled before whipping—this helps create and maintain structure in the ice cream. Pop the condensed milk in the fridge at least a few hours ahead.
- Whip in stages for best texture: Whip the cream to medium peaks before adding condensed milk, then whip to stiff peaks after. This helps incorporate and hold air, making the ice cream soft and scoopable.
- Fold gently after flavoring: Mix in the strawberry purée and vanilla extract with a light hand to keep the mixture fluffy and aerated.
- Customize with toppings: Enjoy it as-is or dress it up with a drizzle of chocolate sauce, macerated strawberries, or a dollop of whipped cream for extra indulgence.
- Try it as a pie: For an easy twist, spread the freshly whipped ice cream into a no-bake Cookie Pie Crust and freeze. Serve slices topped with a dollop of crème fraîche whipped cream.
- Scoop easily: Let the ice cream sit at room temperature for 5–10 minutes before scooping for the smoothest texture.
Make Ahead and Storage Instructions
- Make ahead: This no-churn strawberry ice cream is perfect for preparing in advance. Once mixed, transfer it to an airtight, freezer-safe container and freeze for at least 6 hours, or overnight, to fully set.
- Storage: Store your ice cream in the freezer for up to 6 weeks. For best flavor and texture, keep the container tightly sealed to prevent ice crystals and freezer burn.
- Thawing tips to avoid iciness:
If the ice cream feels too hard or icy straight from the freezer, let it sit at room temperature for 5 to 10 minutes before scooping. This short thaw softens the ice cream to a creamy, scoopable consistency without melting it.
FAQs
Can I make dairy-free strawberry ice cream?
Yes, you can use plant-based milk to make dairy-free condensed milk and whip up coconut cream instead of heavy whipping cream.
Check out our dairy-free coconut ice cream recipe for the method.
How can I keep my ice cream from becoming icy hard?
- Incorporate enough airNCORPORATE ENOUGH AIR: Take care not to add condensed milk to liquid cream. Whip up heavy cream first till SOFT peaks to build an aerated structure that is able to hold the condensed milk and distribute the condensed milk evenly.
- Do not cut back condensed milk (sugar) by more than one-quarter so there will be enough sugar to coat the air bubbles to prevent them from popping or drying out. Ice cream will be light and creamy instead of dense and hard.
- Vanilla extract matters. Vanilla extract is alcohol-based with a lower freezing point than water to stop the ice cream from freezing icy hard.
As long as you follow this recipe’s instructions closely, you’re guaranteed an ice cream that doesn’t get icy because of the air incorporated and the sugar contained in condensed milk.
How can I make this strawberry ice cream less sweet?
Add a pinch of salt, one-third more heavy whipping cream, or a ripe avocado to your ice cream base to reduce its sweetness.
Can I make this fresh strawberry flavor ice cream in an ice cream maker?
Gradually add about 1/4 cup of cold heavy whipping cream into cold condensed milk until the mixture is smooth. Add to the remaining cold heavy whipping cream into your ice cream maker. Churn ice cream according to the manufacturer’s instructions.
Fold in desired add-ins before storing it in the freezer.
More Strawberry Frozen Desserts
- Strawberry Cheesecake Ice Cream
- Strawberry Banana Frozen Yogurt
- Strawberry & Mint Dairy-Free Ice Cream
- Strawberry Shortcake Ice Cream Bars Recipe
- The Easiest Homemade Strawberry Gelato (No Machine)
- Banana & Strawberry Ice Cream For Breakfast
Make More Ice Cream Flavors!
Get 100+ Ice Cream recipes at my Gemma’s Freezer Section Ice Cream Destination page!
IMPORTANT NOTE: This recipe was improved and updated on 6/12/2025, to NEW step-by-step photography, make-ahead and storage instructions, answers to the most frequently asked questions, and more Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Homemade Strawberry Ice Cream (No churn)
Ingredients
- 1 ¼ cups (6 ¼ oz/177 g) strawberries , fresh or defrosted
- 2 cups (16 fl oz/480 ml ) heavy whipping cream , cold
- 1 can (14 oz/400 ml) sweetened condensed milk , cold
- 1 teaspoon vanilla extract
Instructions
- Using a hand or stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed for 3-5 minutes, or until you have medium peaks.
- Turn the speed to low and pour in the condensed milk, then return the speed to medium-high and whip for about 2 more minutes, or until you have stiff peaks.
- Mix in the vanilla extract and strawberry puree until fully combined.
- Transfer to an air-tight freezable container and freeze for a minimum of 6 hours before enjoying. Keep stored in the freezer for up to 6 weeks.
Recipe Notes
- Unless you have access to seasonal farmer’s markets and are making this in the summer during prime strawberry season, go for the frozen ones. They are picked at their peak and flash frozen, preserving all of that amazing flavor.
- Be sure to finely puree and strain the strawberries. If you leave it chunky, it will get icy.
- Both the heavy cream and condensed milk should be cold before you begin. Refrigerate a can of condensed milk for at least a few hours before you make this.
- We love this summery ice cream just as it is, but you can add chunks of strawberries for extra texture, or dress it up with macerated strawberries, chocolate syrup and a dollop of whipped cream!
- Instead of a freezer container, fill my no-bake Cookie Pie Crust with this ice cream just after you whip it and freeze this way to make a simple Strawberry Ice Cream Pie! Top with a dollop of Creme Fraiche Whipped Cream just before serving!
When l added the condensed milk it became runny and l kept beating it and then the cream split ie it curdled. I am so frustrated. Why did this happen
I’m not a regular icecream eater so I tightly cover storebought icecream with clingfilm, making sure it touches the entire surface, before putting the lid on. It stops any ice crystals or drying out.
Would it work as well with homemade icecream/gelato?
You weren’t kidding when you said to mix in the melted chocolate quickly. I dawdled a little and ended up with a stracciatella look, ALSO GOOD!
Hi Gemma any sweet I need I always use your recipies
I have a KitchenAid ice cream bowl/attachment for the stand mixer….could I use the same ingredients and skip the whisking part and mix ingredients prior to pouring into frozen ice cream bowl?
Sorry I forgot to ask how much is 2 pints in metric please?
I need to make sure I use a big enough container lol
Truly delightful and worth making.
Hi gemma…can we use dairy free whipping cream which has some added sugar in it. If yes than do we need to reduce the quantity of MILKMAID as it will be too sweet otherwise. Kindly help. Eager to make these icecreams for my daughters ???? Thanks much
Hi Gemma! It’s been only a week since I found your website/YouTube channel, and I can’t count how many hours I’ve spent watching all your videos. All your recipes look really awesome! I’ve also read some comments about how the strawberry frozen yogurt and the strawberry ice cream can be a bit less creamy than expected because of the water in the fruit. Hence, before I make my first experiment with your recipes, wanted to ask you — would it work if I put the strawberry puree in a pan and let it evaporate a bit on a very low… Read more »
Hi Gemma, I followed the procedure and didn’t add vanilla since we don’t have extracts here but only essence. After freezing, when I scooped it out, there were ice crystals all over. I could only taste ice but not the ice cream. I wonder why this happened?