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Homemade Strawberry Ice Cream Recipe - Easy Strawberry Ice Cream recipe with just a few ingredients and no churning needed!

Homemade Strawberry Ice Cream

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Sweeten up your summer in minutes with my strawberry ice cream recipe. 


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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4.2 from 10 votes
homemade ice cream
Homemade Strawberry Ice Cream
Prep Time
10 mins
Total Time
10 mins
 
Servings: 2 pints
Author: Gemma Stafford
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
  1. Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
  2. Turn off the machine and pour the condensed milk into the whipped cream.
  3. 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.
  4. Transfer to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
  5. Keep stored in the freezer for up to 6 weeks.

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Carla52
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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16 Comments

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  1. Lorna langford on August 16, 2018 at 10:36 am

    Germs.l I’ve made your ice cream recipes.. they are truly amazing.. lots of smiles from grandchildren
    Now I would like to make laverder ice cream.. do u have a recipe
    Thx Lrna

    • Gemma Stafford on August 16, 2018 at 10:51 am

      Hi Lorna,
      Good, and I am happy to hear this, thank you.
      Lavender ice cream is not my favorite thing! Haha! Lorna, I really do not like this.
      It is best made in a traditional way too, with the lavender infused in the warm milk, used to make a custard, and frozen in a churn.
      You need to be careful with this, it is such a strong perfume that it can taste like a room freshener. I suppose you could use a food grade oil, just to add the flavor, but I am not too sure how it would be, I am sorry, I am a bit stumped!
      Gemma 🙂

  2. Amit S Bhuptani on June 19, 2018 at 4:20 am

    Hello Ma’am. How are you? I would like to know at what temperature we need to store this ice cream to get constancy thorough out one whole month.

    I wish to start small scale ice cream factory here in India. I wish to make ice cream from fruits, vegetables and dry fruits. If you can guide me it would be helpful for me to move forward.

    Thank you once again.

    • Gemma Stafford on June 20, 2018 at 1:18 am

      Hi there Amit,
      First of all I am happy to hear that you are thinking about starting a business.
      The problem is that this recipe is designed for home use, not commercial sale. There are different rules for food which is made to be sold, certainly here in the US, and in many other places. You need to get advice from local sources, there are also rules about freezing, refrigeration, storage of ingredients, food hygiene, sourcing of ingredients etc. I am sorry, I cannot advise on this matter.
      Gemma 🙂

  3. Carla52 on June 16, 2018 at 6:56 pm

    Hey Gemma!
    Made the Vanilla ice cream and it went so fast I didn’t have time to get a picture! Lol. So I made some Strawberry with my granddaughter tonite and it she thinks we should put more berries in next time. I told her it would taste more like berry when it froze. So we’ll have it for Fathers Day tomorrow! Sent a picture for you.
    Regards, Carla (from Cobourg)

    • Gemma Stafford on June 17, 2018 at 2:41 am

      Hi Carla,
      How lovely! a nice treat for the man in your life for fathers day. Men seem to love ice cream, at least my dad does!
      Good to be doing this with your granddaughter too, a nice experience for both of you, and good training for her too, well done,
      Gemma 🙂

      • Carla on June 18, 2018 at 12:15 pm

        Hey Gemma.
        Carla here again. Well, my DAUGHTER loved the ice cream that my granddaughter made! Said it’s her new favourite! Kudo’s to you Gemma! Everyone loves it. So far that’s 3 generations in MY family!
        Carla

        • Gemma Stafford on June 19, 2018 at 3:03 am

          Hi Carla,
          PHEW! I am delighted to hear this. Your granddaughter has a great mentor now, so carry on baking with her, she will benefit enormously.
          Thank you for being in touch,
          Gemma 🙂

  4. Tessa on June 12, 2018 at 2:45 pm

    Your recipe says that the vanilla extract is optional. If it is left out, how much would the texture be affected? Or could it be replaced with another extract, such as almond?

    • Gemma Stafford on June 14, 2018 at 7:06 pm

      Hi Tessa,

      the flavor won’t be affected much at all. Feel free to leave it out. I wouldn’t replace it with something else.

      Best,
      Gemma.

  5. Asmitha on June 3, 2018 at 12:37 am

    How to make strawberry puree

    • Gemma Stafford on June 3, 2018 at 3:35 am

      Hi there,
      You can do this by simply pushing the fresh strawberries through a fine sieve. Use a little powdered sugar to sweeten if you wish. You can also blitz then and strain the seeds out in a sieve afterwards. Some breeds of strawberry are softer than others, will be easier to work with,
      Gemma 🙂

  6. Dr Shriya Doreswamy on May 30, 2018 at 11:59 am

    Can we use frozen strawberries instead?

    • Gemma Stafford on May 31, 2018 at 6:17 am

      Yes you can, just defrost them first and then puree 🙂

      Best,
      Gemma.

  7. Em on May 27, 2018 at 9:32 am

    I have a question, is it 1 cup of frozen/fresh strawberries or 1 cup of strained strawberries?

    • Gemma Stafford on May 28, 2018 at 4:07 am

      Hi there,
      whole strawberries. That is what works for me,
      Gemma 🙂

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