Homemade Strawberry Ice Cream (No churn)
Prep Time
20 mins
Freeze Time
6 hrs
Total Time
6 hrs 20 mins
My Homemade Strawberry Ice Cream is made with 4 ingredients—no churning or fancy tools needed—for a creamy, fresh, and easy summer dessert.
Course:
Dessert
Cuisine:
American
Servings: 2 pints
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!