Ice Cream & Frozen Desserts

Homemade Strawberry Ice Cream

4.5 from 30 votes
Sweeten up your summer in minutes with my strawberry ice cream recipe. 
Homemade Strawberry Ice Cream Recipe - Easy Strawberry Ice Cream recipe with just a few ingredients and no churning needed!

Hi Bold Bakers!

You’ve probably heard the old saying, “That’s why there’s chocolate and vanilla” or there’s “different strokes for different folks.” When it comes to ice cream, why not have it all? While I love vanilla and adore chocolate,  I can never get enough of sweet and creamy strawberry ice cream. My homemade ice cream recipe takes this beloved flavor and simplifies it.

Homemade Ice Cream with Two Ingredients

My ice cream recipe relies on a two-ingredient base. Heavy whipping cream (sometimes known as double cream) provides a richness to my ice cream much like churned ice cream while condensed milk sweetens the mixture and keeps the ice cream from becoming too hard. One will not work without the other and neither ingredient can be substituted from the recipe. Finally, vanilla is an important addition to my ice cream recipe as it keeps the ice cream soft enough to scoop and you can easily make vanilla extract at home.

My two-ingredient ice creams do not require any machine or extra churning once frozen. After they set up in the freezer for six hours, they’re good to go!

Homemade Strawberry Ice Cream Recipe

How to Make Strawberry Ice Cream

Once my whipped cream, condensed milk, and vanilla are combined together, we can add in a cup fresh strawberry puree. Artificial flavors have no place in this delectable and easy dessert recipe. Strawberries are perfect for a summer day and will surely keep you refreshed.

How To Make Condensed Milk

While condensed milk is absolutely essential in this recipe, don’t worry if you cannot find it at a store. I’ve discovered two methods for making it at home (with and without dairy), and have made sure that my homemade condensed milk is incredibly simple to make.


Storing Homemade Ice Cream

If you manage to have any ice cream leftover, store it in an airtight container in your freezer. If stored properly, it will keep for up to six weeks. Enjoy on a particularly hot day or take a moment to treat yourself.

Make More Ice Cream Flavors!

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Watch The Recipe Video!

Gemma's Homemade Strawberry Ice Cream

4.5 from 30 votes
Sweeten up your summer in minutes with my strawberry ice cream recipe. Sweeten up your summer in minutes with my strawberry ice cream recipe. 
Author: Gemma Stafford
Servings: 2 pints
Prep Time 10 mins
Total Time 10 mins
Sweeten up your summer in minutes with my strawberry ice cream recipe. Sweeten up your summer in minutes with my strawberry ice cream recipe. 
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 2 cups (16oz/450 ml ) cold heavy whipping cream ( all purpose cream or heavy cream)
  • 14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
  • 1 teaspoon vanilla extract (optional)
  • 1 cup (6oz/170g) fresh or frozen strawberries, pureed then strained

Instructions

  • Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
  • Turn off the machine and pour the condensed milk into the whipped cream.
  • Turn the speed up to high and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract and strawberry puree. Mix until combined and even in color.
  • Transfer to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
  • Keep stored in the freezer for up to 6 weeks.

Submit your own photos of this recipe

3 Images

Carla52

HBJ

Ciara Sweeney

64
Comments & Reviews

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Linda Cooper
Guest
Linda Cooper
1 month ago

Hi Gemma,
Am loving your site and recipes. ….and so much so that we named our daughter after you….Gemma!
I happen to love dates, and think that a date gelato or ice cream would be divine.
Would you give me a recipe for date ice cream?
Also what is the difference in recipe between gelato and ice cream?
Thank you,
Linda C.

Member
Ciara Sweeney
2 months ago

Hi Gemma,

Can I ask can you add food coloring and the ice creams that you get on 99s from the whippy man. Not sure if it’s only us in the rebel county that call him that.

My daughter who is 4 thinks I’m magic now so thank you for that.

nogbottle
Member
nogbottle
3 months ago

Hi Gemma,
So happy to have found your website/youtube. How easy you make everything look.
Just one question. Can I put the strawberry ice cream into lollypop moulds? Having
a small bbq next weekend and wanted to make ice lollies made with cream and condensed milk
as you do. I have the same moulds you have with the ‘hats’, I smile every time a hear you say that!
My grampa was from Dublin and I’m Scottish living in England :).
Love and Hugs from our house to yours….
Barbara

Lina
Guest
Lina
3 months ago

Dear Gemma,
I am in school still and summer break is almost over, and I want to make the best of what I have leftover in the summer. I can across your video and I just wanted to say I love your accent. My question is can I use strawberry extract instead of vanilla extract? I just feel that strawberry extract goes perfectly with well, strawberries. Can I also put some lemon juice in it as well?
Thanks.

Loretta McLaughlin
Guest
Loretta McLaughlin
3 months ago

I made 4 quarts and shared two with family and friends. It tastes so good. My next batch will be with fruit purées and I’m sure I will have to share again. This recipe deserves 5 starts!!! Yum

Melanie
Guest
Melanie
4 months ago

Hey Gemma! Was just curious if you could use this recipe in a churn? We just bought one and your recipe sounds delicious! If it is possible, could you maybe use peaches instead?

Margaret
Guest
Margaret
4 months ago

Hi Gemma, I’d really like to make this dairy-free. I’m wondering would this work if I used coconut CREAM from the can (and whipped it) instead of whipping heavy cream? I would also substitute sweetened coconut condensed milk for the regular dairy sweetened condensed milk. I know cooking/baking is all about chemistry but here, sugar is really the important ingredient to prevent it from freezing rock solid.. so I’m guessing it “should” work (in theory!)? What are your thoughts? And one last thing… what’s the volume of 2 cups of heavy cream once it’s whipped? I’d probably have to use… Read more »

ELIZABETH
Guest
ELIZABETH
5 months ago

love your receipts Gemma so easy and delicious. you can use any fresh or frozen fruits, so far tried raspberry and mango both so yummy,

thank you

Soorya
Guest
Soorya
6 months ago

Hi,
Can we use fresh cream instead of heavy cream?

Member
Wineamphora
6 months ago

Hi Gemma, I made the chocolate icecream and it was absolutely delicious, unfortunately when took it out of the freezer a few days later, it was rock solid, even after leaving it out for a while. Can you help. Thank you.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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