Ultimate No-Churn Strawberry Ice Cream: Easy Homemade Recipe Without an Ice Cream Maker
Prepare to indulge in the most delightful no-churn strawberry ice cream recipe you’ll ever make – with absolutely NO ice cream maker required! If you’re a fan of effortless desserts and love the rich, creamy texture of homemade ice cream, then this easy strawberry ice cream recipe is about to become your new favorite. It’s bursting with vibrant strawberry flavor and comes together with minimal fuss, making it the perfect treat for any occasion.
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And while you’re here, be sure to explore more of my irresistible no-churn ice cream creations, including my Blackberry Cheesecake Ice Cream with Biscoff Cookie Swirl (No-Churn), my No-Churn Key Lime Pie Ice Cream, and my Oreo Ice Cream Recipe (No Churn)! Each offers a unique flavor adventure without the need for any special equipment.
An Irresistible No-Churn Strawberry Ice Cream Recipe
Whether you’re celebrating the peak of strawberry season or simply craving a taste of summer, this no-churn strawberry ice cream is always a fantastic idea. It’s incredibly easy to make, relying on just 6 simple ingredients that transform into a dessert bursting with the bright, sweet, and slightly tart flavor of ripe strawberries. The best part? You absolutely won’t need an expensive or bulky ice cream maker to achieve this perfectly creamy treat!
This recipe is designed for maximum flavor and minimum effort. By carefully selecting and preparing a few key ingredients, you can create a homemade ice cream that rivals any store-bought version, often surpassing it in freshness and depth of flavor. Get ready to impress your friends and family with a dessert that tastes gourmet but is surprisingly simple to whip up!
What Does No-Churn Ice Cream Mean? The Magic Explained
No-churn ice cream refers to any ice cream that doesn’t require an ice cream maker or a specialized ice cream machine to achieve its creamy texture. Traditionally, ice cream is made by churning a base mixture in a machine to incorporate air and prevent large ice crystals from forming. No-churn methods, however, achieve a similar rich, smooth, and creamy consistency through a clever combination of ingredients and techniques.
The secret lies primarily in two main components: whipped heavy cream and sweetened condensed milk. When heavy cream is whipped to stiff peaks, it becomes light and airy, trapping millions of tiny air bubbles. This aeration is crucial for the light texture of the ice cream. Sweetened condensed milk, on the other hand, is a concentrated milk product that is already very sweet and thick. Its high sugar content acts as a natural antifreeze, lowering the freezing point of the mixture and preventing it from freezing completely solid and icy. This combination provides a fluffy texture that remains wonderfully soft and scoopable even when frozen.
When you combine these two core elements with a vibrant strawberry purée, you create a truly decadent strawberry ice cream that you’ll want to make again and again. It’s a culinary hack that delivers incredible results, proving that you don’t need fancy equipment to enjoy delicious homemade frozen desserts. Plus, the intense strawberry flavor from the fruit purée makes this a refreshing and delightful treat all summer long, or whenever a craving strikes!
Looking for more strawberry inspiration? Don’t miss my Strawberry Blueberry Pie, my collection of Smoothie Recipes Without Yogurt, my adorable Valentine’s Day Cake Pops, and my flaky Strawberry Turnovers!
How Do You Make No-Churn Ice Cream Softer and More Scoopable?
Achieving that perfectly soft, scoopable texture is key to any great ice cream, and no-churn is no exception. Here are a few expert tips to ensure your homemade strawberry ice cream is always wonderfully creamy and never too hard:
- **Use Full-Fat Heavy Cream:** This is non-negotiable! The higher fat content in heavy cream (at least 36% fat, sometimes labeled as whipping cream or heavy whipping cream) is crucial. Fat crystals remain softer at freezing temperatures than water crystals, which helps keep the ice cream smooth and prevents it from turning into a solid block of ice.
- **Consider a Dash of Liqueur:** Alcohol has a lower freezing point than water, so adding a small splash (1-2 tablespoons) of strawberry liqueur, vodka, or even a fruit brandy can subtly lower the overall freezing point of your ice cream, resulting in a noticeably softer texture. Just be careful not to add too much, as it can affect the set.
- **Allow it to Soften Before Serving:** This is perhaps the easiest trick! After taking your ice cream out of the freezer, simply let it sit at room temperature for 5-15 minutes before attempting to scoop. This brief resting period allows the ice cream to warm up slightly, making it much easier to scoop and revealing its true creamy texture. For firmer ice creams, you might need a few more minutes.
- **Reduce Your Strawberry Purée:** As detailed in the recipe, reducing the strawberry purée on the stovetop helps evaporate excess water. Less water means fewer ice crystals and a smoother, creamier final product. Don’t skip this important step!
The Simple Ingredients for Your Delicious Strawberry Ice Cream
Creating this incredible no-churn strawberry ice cream requires just a handful of readily available ingredients. Each plays a vital role in achieving the perfect balance of flavor and creamy texture:
- Fresh or Frozen Strawberries: You’ll need about 4 to 5 cups of washed and hulled berries. Fresh, ripe strawberries will provide the most vibrant flavor, especially during peak season. However, frozen berries work perfectly well too; just remember to thaw them completely and drain any excess liquid before puréeing. If you’re using fresh summer berries, check out these tips on how to keep summer berries fresh for longer to extend their deliciousness!
- Sweetened Condensed Milk: This is the superstar ingredient of any no-churn recipe. Its thick consistency and high sugar content contribute immensely to the ice cream’s characteristic creaminess and sweetness, preventing it from freezing solid. I recommend keeping your can of condensed milk cold in the fridge before you begin. A colder condensed milk helps maintain the fluffiness of the mixture before it goes into the freezer, resulting in a superior texture.
- Granulated Sugar: A small amount of additional granulated sugar helps to enhance the natural sweetness of the strawberries, especially if your berries aren’t exceptionally sweet. If your strawberries are already very ripe and sweet, or if you prefer a less sweet dessert, feel free to reduce or even omit this extra sugar.
- Salt: Just a tiny pinch of salt works wonders in balancing and bringing out the intense, natural flavor of the strawberries. It’s a flavor enhancer that makes a noticeable difference.
- Pure Vanilla Extract: Vanilla is a classic complement to strawberry. Its warm, sweet notes add depth and complexity to the ice cream, harmonizing beautifully with the fruit’s bright flavor. Use a good quality pure vanilla extract for the best results.
- Heavy Whipping Cream: This is the other crucial component for no-churn success. It’s essential that your heavy cream is very cold before you start whipping it. Cold cream whips up faster, holds its volume better, and achieves the airy, fluffy consistency that defines no-churn ice cream. Aim for heavy cream with at least 36% milk fat for optimal results.
This rich strawberry ice cream pairs wonderfully with other strawberry desserts, like my delightful Strawberry Crisp or my charming Strawberry Crunch Cupcakes!
Essential Equipment: No Ice Cream Maker Needed!
One of the greatest advantages of this no-churn strawberry ice cream recipe is its simplicity in terms of equipment. You truly do not need an ice cream machine! Here’s what you’ll typically need to get this delicious dessert made:
- Blender or Food Processor: Essential for puréeing your fresh or thawed strawberries into a smooth mixture.
- Fine-Mesh Sieve: To strain out the strawberry seeds, ensuring a silky-smooth ice cream texture. This step is optional if you don’t mind a few seeds, but it greatly improves the mouthfeel.
- Saucepan: For gently heating and reducing the strawberry purée. This concentrates the flavor and removes excess water, which is key to preventing icy ice cream.
- Electric Mixer (Handheld or Stand Mixer): Absolutely crucial for whipping the heavy cream to stiff peaks. A stand mixer with a whisk attachment or a good quality hand mixer will make this step quick and easy, incorporating the necessary air for a light texture.
- Large Mixing Bowls: Several bowls will be needed for preparing the strawberry mixture and whipping the cream. Ensure at least one is large enough for folding all ingredients together.
- Rubber Spatula: Ideal for gently folding the ingredients together without deflating the whipped cream, preserving its airy volume.
- Loaf Pan or Freezer-Safe Container: A standard 9×5 inch loaf pan is perfect for freezing, but any shallow, freezer-safe container with a lid will work. The shallower the container, the faster it will freeze.
- Plastic Wrap or Foil: To tightly cover the ice cream during freezing, preventing ice crystals from forming on the surface and absorbing freezer odors.
As you can see, these are common kitchen tools, making this recipe accessible to almost anyone. No specialized, single-use gadgets required!
How to Make Homemade No-Churn Strawberry Ice Cream from Scratch
Creating this delicious no-churn strawberry ice cream from scratch is surprisingly straightforward and incredibly rewarding. Just follow these simple steps, and you’ll have a perfectly creamy, fruity dessert ready to enjoy:
- Prepare the Strawberry Purée: Start by thoroughly washing and hulling your fresh strawberries (or thawing frozen ones). Place the berries in a blender or food processor and blend until completely smooth. For the silkiest ice cream, pass the purée through a fine-mesh sieve, pressing firmly with a spatula to remove all seeds. This step is optional but highly recommended for a truly smooth texture.
- Reduce the Strawberry Flavor: Transfer the strained strawberry purée to a saucepan. Heat it over medium heat, stirring occasionally, until the mixture reduces by about half. This process concentrates the strawberry flavor and evaporates excess water, which helps prevent ice crystals in the final product. Once reduced, immediately transfer the hot purée to a separate bowl and place it in the freezer for about 20 minutes to cool down completely. It’s crucial that the purée is cold before mixing with the cream.
- Create the Sweetened Condensed Milk Base: In a large mixing bowl, whisk together the cold sweetened condensed milk, granulated sugar (if using), salt, and pure vanilla extract. Whisk until the mixture is smooth and slightly thickened. Once the strawberry purée is thoroughly cooled, fold it into this condensed milk mixture. Set this vibrant strawberry-condensed milk base aside.
- Whip the Heavy Cream: In a separate, very cold mixing bowl, pour in your very cold heavy whipping cream. Using an electric mixer (either a handheld or stand mixer with a whisk attachment), beat the heavy cream on medium-high speed. Continue beating until stiff peaks form, which typically takes about 2-5 minutes, depending on your mixer and cream temperature. The cream should be thick enough to hold its shape when the beater is lifted.
- Combine Gently: Now for the magic! Carefully fold the strawberry-condensed milk mixture into the whipped cream. Use a rubber spatula and a gentle hand, lifting from the bottom and folding over the top. The goal is to combine the mixtures thoroughly while preserving as much of the whipped cream’s airiness as possible. Over-mixing will deflate the cream, leading to a less airy ice cream.
- Freeze and Enjoy: Pour the entire mixture into a 9×5 loaf pan or any other freezer-safe container. Smooth the top with your spatula. Cover the container tightly with plastic wrap or foil, ensuring it’s sealed to prevent freezer burn. Freeze for at least 4-6 hours, or preferably overnight, until firm. To serve, allow the ice cream to sit at room temperature for about 10-15 minutes to soften slightly for perfect scoops.
And just like that, you’ve created a spectacular homemade strawberry ice cream without any special equipment! It’s rich, creamy, and bursting with fresh flavor.
Tips for Success & Frequently Asked Questions
To ensure your no-churn strawberry ice cream turns out perfectly every time, here are some additional tips and answers to common questions:
Absolutely! No-churn ice cream can taste every bit as rich, creamy, and flavorful as traditional churned ice cream. This no-churn strawberry ice cream, in particular, is exceptionally delicious thanks to its concentrated strawberry flavor and decadent texture. Many people even prefer the dense, luxurious feel of no-churn varieties!
This homemade no-churn strawberry ice cream offers an intense and authentic strawberry flavor. By reducing the puréed strawberries, we amplify their natural sweetness and slight tang, ensuring the flavor is deep and evenly distributed throughout every spoonful. It perfectly balances with the creamy sweetness of the condensed milk and the subtle warmth of vanilla extract. It’s a deliciously refreshing frozen treat, perfect for making at home!
You can easily adapt this no-churn strawberry ice cream to be vegan and dairy-free! Simply substitute the same amounts of sweetened condensed coconut milk for the regular condensed milk, and use full-fat coconut cream (the thick cream scooped from the top of a can of chilled full-fat coconut milk) in place of heavy cream. While it will have a slight coconut flavor, I find it only enhances the tropical, delicious notes in the strawberry ice cream!
For optimal freshness and to prevent freezer burn, store your ice cream in an airtight, freezer-safe container. Place it in the rear of your freezer, where temperatures are most consistent. It will keep well for up to two months, though it’s so delicious, it rarely lasts that long!
Several factors can contribute to hard, icy ice cream. Ensure you’ve reduced your strawberry purée sufficiently on the stovetop to evaporate excess water content – this is critical. Also, always use a high-fat heavy cream (at least 36% milk fat). Lower-fat creams contain more water, which forms larger ice crystals. Lastly, make sure you don’t over-mix the final combined mixture, as this can deflate the air incorporated into the heavy cream, leading to a denser, harder texture. Allowing it to sit out for a few minutes before serving will also help.
Absolutely! This recipe is a fantastic base for customization. Once you’ve folded in the strawberry mixture, feel free to gently fold in additions like chocolate chunks (white chocolate pairs wonderfully!), chopped nuts, mini marshmallows, or even a swirl of another fruit purée. Just be mindful not to overmix.
For the best flavor, use ripe, juicy strawberries. If they’re in season, fresh berries will yield the most vibrant taste. However, good quality frozen strawberries work just as well, especially if fresh ones are out of season or expensive. Just remember to thaw and drain them properly.
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Delightful Frozen Treats Recipes
Craving more refreshing desserts? Explore these other fantastic frozen treats:
- Pumpkin Nice Cream
- Peanut Buster Parfait Ice Cream Pie
- Oatmeal Cookie Ice Cream (No-Churn)
- Strawberry Banana Sorbet
- Mango Popsicles
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No Churn Strawberry Ice Cream
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Equipment you may need
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hand mixer
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stand mixer
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whisk
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measuring cups and spoons
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rubber spatula
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mixing bowls
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plastic wrap
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9×5 loaf pan
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saucepan
Ingredients
- 1 ½ pounds (680 g) strawberries – washed and hulled (about 4-5 cups whole berries)
- 14 fl oz sweetened condensed milk – cold
- 2 tablespoon (30 ml) granulated sugar
- ⅛ teaspoon (1 ml) salt
- 1 teaspoon (5 ml) pure vanilla extract
- 2 cups (476 g) heavy cream – very cold
Instructions
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Purée strawberries in a blender or food processor until smooth. Press purée through a fine-mesh sieve to remove seeds.1 ½ pounds strawberries
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In a saucepan over medium heat, heat strawberries until reduced by half, stirring. Place in freezer for 20 minutes to cool.
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In a medium bowl, whisk together sweetened condensed milk, sugar, vanilla, and salt until smooth and thickened. Fold in cooled strawberry purée.14 fl oz sweetened condensed milk, 2 tablespoon granulated sugar, ⅛ teaspoon salt, 1 teaspoon pure vanilla extract
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Beat heavy whipping cream with a stand mixer, hand mixer, or whisk until stiff peaks form, about 2-5 minutes.2 cups heavy cream
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Gently fold milk-strawberry mixture into whipped cream and stir until combined, being careful not to deflate the whipped cream.
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Pour into a 9×5 loaf pan or other freezer-safe container and smooth the top. Cover with plastic wrap and freeze for at least 4 hours or overnight. To serve, allow to sit at room temperature for about 15 minutes to soften.
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Notes
Color: This ice cream boasts a beautiful, natural pale pink hue from the strawberries. If you desire a more vibrant pink color, feel free to add a drop or two of your favorite red or pink food coloring while folding in the strawberry mixture. This is purely for aesthetics and won’t affect the incredible taste!
Nutrition
Nutrition Disclaimer
