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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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4.52 from 29 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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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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62 Comments

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  1. Ciara Sweeney on September 2, 2019 at 7:49 am

    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.

    • Gemma Stafford on September 2, 2019 at 10:17 am

      Hi. As much as possible I do not use food coloring in my recipes. We can still whip up a nice and delicious dessert without using such.

      • Ciara sweeney on September 2, 2019 at 10:48 am

        Thanks for very quick reply.

        I will avoid it and use puree.

        It’s very yummy. We added flakes as a topping for a homemade 99.

        • Gemma Stafford on September 2, 2019 at 10:53 am

          Yay! That sounds delicious. Thanks for sharing with our bold bakers.

  2. Barbara Anderton on August 6, 2019 at 6:39 am

    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

    • Gemma Stafford on August 7, 2019 at 3:29 am

      Hi Barbara,
      thank you for the Gaelic hugs, I appreciate it, we Gaels need to stick together!
      Yes, I think that will work well for you, and in these little molds it should be an easy release too. Handy one too as it can be prepped ahead and you will be all set on the day. If you need a quick release a few seconds in warm water will do it for you.
      Other popsicles work well for adults too (https://www.biggerbolderbaking.com/?s=Popsicles).
      I hope you have a lovely day, that the sun will shine and all will be well.
      Tha mi a ’guidhe cuirm mhòr dhut,
      Gemma 🙂

  3. Lina on August 2, 2019 at 1:38 pm

    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.

    • Gemma Stafford on August 4, 2019 at 8:00 pm

      Hi Lina,

      I’m thrilled you like my videos. Yes absolutely you can add some strawberry extract. That sounds delicious.

      If you want a lemon flavor aswell I suggest grating in lemon rind instead of lemon juice.

      Best,
      Gemma.

  4. Loretta McLaughlin on July 28, 2019 at 1:19 pm

    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

    • Gemma Stafford on July 29, 2019 at 3:15 pm

      I’m thrilled to hear that, Loretta! Thanks for trying this out and letting me know.

      Best,
      Gemma.

  5. Melanie on June 28, 2019 at 3:44 pm

    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?

    • Gemma Stafford on June 30, 2019 at 2:51 am

      Hi Melanie,
      good job you! I love to have a churn available too, but not for this recipe. The reason is the bulk of the cream as it is whipped and as a result, expanded.
      There are lots of really nice recipes for a churned ice cream, gelato, which is custard based, for instance, you can have a repertoire of ice cream, made in different ways.
      Try too a citrus sorbet, a traditional version, you may have one in your instruction book, really delicious in hot summer months.
      I hope you try my method, and peaches will be a great addition to this one!
      Gemma 🙂

  6. Margaret on June 21, 2019 at 12:10 pm

    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 about the same amount of coconut cream I’d imagine?

    Thanks!

  7. ELIZABETH on May 18, 2019 at 10:29 pm

    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

    • Gemma Stafford on May 19, 2019 at 3:31 am

      Thank you Elizabeth, I am happy to have this kind review,
      Gemma 🙂

  8. Soorya on May 3, 2019 at 11:17 pm

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

    • Gemma Stafford on May 4, 2019 at 2:02 pm

      Hi,

      Just so we are on the same page, heavy cream is a fresh cream. What you are looking for is a cream that has a high fat content, around 30% plus. This means it will whip up really well.

      Hope this helps,
      Gemma.

  9. Glenda Lasbury on May 1, 2019 at 5:04 am

    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.

    • Gemma Stafford on May 1, 2019 at 6:35 pm

      Glenda don’t worry, nothing is wrong. Just take it out of the freezer and let it sit at room temp for 6-8 minutes until it slightly softens.

      With these homemade recipes they can some times freeze pretty hard. Often in store bought ice creams they add funky stuff to keep it soft and scoopable.

      Best,
      Gemma.

      • Glenda Lasbury on May 2, 2019 at 1:07 am

        Hi Gemma thanks for that. I actually left it on the counter for over half an hour and was still very hard. Something I did do was to use extra thick double cream. Would this make a difference.
        Glenda.

        • Gemma Stafford on May 2, 2019 at 3:51 am

          Hi Glenda,
          No, it was not the cream but was there any change to the recipe?. high fat and low water things tend to freeze soft. If you use condensed milk, the water content is so low that it also freezes soft, if you add fruit puree or any high water content ingredients then that will change the texture. What makes this recipe work is the absence of water/liquid.
          I hope this is of help to you,
          Gemma 🙂

          • Glenda Lasbury on May 2, 2019 at 8:12 am

            No change to recipe, only extra thick cream. When I ‘cut’ it our it was delicious, just disappointed about being so hard. Will have another go. Thx for your help.

            • Marianne Collin on May 23, 2019 at 11:09 am

              I have a suggestion – I read a helpful tip online – to put your ice cream, container & all, in a freezer bag before putting it in your freezer so it wouldn’t freeze rock hard or get ice crystals on top. My ice cream stored in the chest freezer would always be so hard I couldn’t serve it for at least 30 minutes, & it didn’t seem to matter what brand I had bought. I’ve found that if I use a freezer bag, I can serve it right away with no problem. I now serve pie a la mode a lot more often! Give it a try, it may help here.



  10. shamari cyrus on April 24, 2019 at 7:08 pm

    Hello Gemma, i’m new to your website, i’m 15 years old and i really just wanna say that you are like a role model to me. Your website gives the best recipes ever and you are an inspiration to me because my future career is to actually be a chef and i look up to you as someone i can learn from, so thank you for sharing these amazing ideas with us.

    Shamari Cyrus.

    • Gemma Stafford on April 25, 2019 at 1:20 am

      Hi Shamari,
      Thank you for those very kind words, I appreciate your being here.
      I wish you well going forward. Experience is the very best teacher so ahead of going to training college practice as much as possible, you will learn a lot!
      Thank you for being in touch,
      Gemma 🙂

  11. RedHoney58 on April 3, 2019 at 6:13 pm

    Dear Gemma,

    Your ice cream recipes are a HUGE hit in my house! Since I make my own caramel sauce, my first attempt was a Dulce de Leche with a nice ribbon of caramel through the ice cream base. DELICIOUS! Next we’re vanilla, strawberry and chocolate chocolate chip. All super delicious! My 5 year old grandson says “Nanny’s ice cream is the BEST!” I adore that child!
    As a descendant of Scots-Irish grandparents, I could listen you you speak all day long! My Nanny was a wonderful cook, though growing up on a sugarcane and arrowroot plantation on Barbados included some very different types of recipes!

    I’m beyond thrilled to have found your site and videos! Thank you!

    Carolyn

    • Gemma Stafford on April 4, 2019 at 5:23 am

      Hi Carolyn,
      Wow! what a lovely life you must have had in Barbados. This was a favorite place for my parents, who honeymooned their in 1976, and took us back for their 25th anniversary, we loved it.
      I did not know arrowroot was grown alongside the sugar cane, that is really interesting to me.
      I am delighted to have you here, and to know that your grandchildren are benefiting from your experience too, thank you for telling me this.
      Now you have to add Ireland to the bucket list, then you can hop across to the UK too, easy peasy!
      Thank you for being in touch,
      Gemma <3

  12. Olivia on February 24, 2019 at 5:47 am

    Hi Gemma,

    How are you? I hope you are keeping well.

    Thank you for posting this wonderful recipe for strawberry ice cream.

    If I decided to make a large batch of this ice cream in advance and store it in small ice cream containers (for home use only), how long would it be safe to leave it in the freezer for?

    I would appreciate it if you would contact me please.

    Thank you very much for your time and help.

    Kind regards,

    Olivia.

    • Gemma Stafford on February 25, 2019 at 4:42 pm

      Hi there, this will last for up to 1 month. Enjoy!

  13. Mayanka Khetarpal on February 19, 2019 at 2:25 am

    Hi Gemma,
    We have a cream called the Richs Topping Cream which is used for filling pastries, making desserts and icing on cakes. It gives stiff peaks when you beat it.
    Could I use something like that for the icecream base?

    Thanks,
    Mayanka

    • Gemma Stafford on February 19, 2019 at 3:03 pm

      Hi, i would suggest sticking to heavy cream for the best results here.

  14. Kathy on February 10, 2019 at 6:57 pm

    This recipe calls for 1 cup (6oz/170g) fresh or frozen strawberries, pureed then strained
    One cup is 8 ounces (not 6)
    I am assuming you want 6 oz because that is closest to 170 grams.

    • Gemma Stafford on February 11, 2019 at 3:18 am

      Hi Kathy,
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      I hope this is of help,
      Gemma 🙂

  15. Ayesha on January 30, 2019 at 9:11 am

    I made this ice cream and added chocolate chips also but it turned out too hard and was unscoopable although the taste was ahhhhmazing… can u tell me why i couldn’t scoop it coz this was the only flaw in my ice cream .. love yo recepies gemma n liv u as well 😚🤗

    • Gemma Stafford on January 30, 2019 at 1:19 pm

      Hi there, for this i might just leave it out for a few minutes at room temperature before scooping. Enjoy!

  16. PRAVEEN on December 9, 2018 at 9:39 am

    Is there any rule ?how much strawberries and when to add ?and only blending strawberries is enough or we have to cook them to make them soft ?

    • Gemma Stafford on December 10, 2018 at 2:43 am

      Hi Praveen,
      You can blend them to produce the coulis, chop them, or make a compote, which means barely cooking them to hold the flavor. If you do this add a little lemon juice. If you use frozen strawberries do not add any liquid, and just a splash with fresh strawberries.
      How much is down to you, what you have available to you, but you will not want to swamp the ice cream, so 6 – 8 should do it, finely chopped.
      I hope this helps,
      Gemma 🙂

  17. Catherine on December 1, 2018 at 5:20 pm

    What would happen if I added chopped strawberries, rather than puree? I like bits of fruit but not sure it would work.

    • Gemma Stafford on December 2, 2018 at 3:58 am

      Hi Catherine,
      Yes, you could do that. the texture of the strawberry will change, become a little rubbery, but the flavor will be there.
      You can try a little, just to see, but I think I would prefer to serve them fresh, as a side dish.
      Thank you for being in touch,
      Gemma 🙂

  18. Jayme on October 22, 2018 at 7:37 am

    Wow! I made the strawberry ice cream over the weekend. My six year old and I had it this past Sunday as a treat! Wow! So flavorful! The look on my daughters face once she took a bite was priceless! I can’t wait to try the other flavors. Thank you.

    Ps: I just happened to stumble on your website who,e searching for DIY butter recipes. I found your YouTube video and that led me to your website. I’m so grateful for this “accident.” Thank you for sharing your recipes, tips, tricks and ideas. Sincerely grateful…. I think my six year old is also. Lol!

    • Gemma Stafford on October 23, 2018 at 6:14 am

      Hi there,
      You are not as grateful as I am! So happy you found us. We are a large diverse community here on BBB. Please do add any information you have for us, help out too, we are always delighted to hear from you.
      Thanks to your little person, any baking is such a great activity for little ones, busy for hours, though the kitchen will be like a war zone!! lol, such fun 😉
      Gemma 🙂

  19. Millie on September 20, 2018 at 4:05 am

    Hi Gemma,
    I made this ice cream this morning and wow it reminds me of strawberry and cream meringue before freezing so delicious 🙂
    I was wondering if I were to add gelatine or a veggie alternative to this would it make a perfect indulgent strawberry whip/mousse?
    If so how much gelling agent would you recommend?
    Look forward to hearing back.

    Millie

    • Gemma Stafford on September 22, 2018 at 9:43 am

      Hi Millie,
      I never thought to make this into a mousse! Are you saying to whip it after the addition of the gelling agent?
      Here is how I add gelatin to a cheesecake, and it may work too for this recipe, but I would have to try it. If you try it do let us know how it works.
      thank you for being in touch,
      Gemma 🙂

      • Millie on September 24, 2018 at 2:09 pm

        Hi Gemma,
        Thank you for replying and also for the advice. I will give this a go sometime soon and let you know how it goes 🙂 and will add pictures if it turns out ok.
        Best wishes,
        Millie

        • Gemma Stafford on September 25, 2018 at 2:07 am

          Thank you Millie, I will be delighted to see the results,
          Gemma 🙂

  20. 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 🙂

  21. 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 🙂

  22. 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 🙂

  23. 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.

  24. 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 🙂

  25. 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.

  26. 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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