No-Churn Strawberry Ice Cream

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This no-churn strawberry ice cream is made with just 4 ingredients, is super creamy and doesn’t require an ice cream maker! The amazing fresh strawberry flavor comes from more than 2 pounds of strawberries in the ice cream!

Homemade No-Churn Strawberry Ice Cream

One of the things I love most about summer is all the fresh fruit and there’s no doubt that the best summer fruit of all is strawberries. I’ll take them any way I can get them, but I especially love using them in sweet summer desserts, like this no-churn strawberry ice cream. You get REAL strawberry flavor, unlike in store-bought versions, that often use artificial flavor. And thanks to a special method of working with the strawberries, this ice cream is nice and creamy, just like it’s churned alternatives.

This strawberry ice cream is perfect for a hot summer day. You can make it ahead and enjoy it for days. Whether in a bowl, an ice cream cone or layered into an ice cream cake, you will love this easy no-churn ice cream.

Why I Love This Recipe

It’s hard not to love strawberry ice cream, but here’s what I love so much about this version.

• No ice cream maker. This is quick and easy to make and you don’t need any fancy equipment.
• Real strawberry flavor. This strawberry ice cream is loaded with more than 2 pounds of strawberry flavor.
• Creamy texture. Adding fruit to frozen treats can be tough because of the water they naturally have in them. It can cause your ice cream to be icy. However, these strawberries are pureed and cooked down to remove the excess moisture and give your ice cream a lovely creamy texture.

What is No Churn Ice Cream?

Traditional ice cream is typically made with a combination of eggs, cream and sugar which is churned in an ice cream machine as is freezes. The churning aerates the ice cream and helps prevent ice crystals from forming.

No churn ice cream is typically made with a mixture of either sweetened condensed milk, or cream cheese, and whipped cream. The whipped cream helps aerates the ice cream, while the high fat content of the sweetened condensed milk helps prevent ice crystals from forming. In this no churn ice cream, reducing the strawberries over the stove also helps add creaminess to the ice cream.

Ingredients You’ll Need

You only need 4 ingredients for this easy no-churn strawberry ice cream.

• Strawberries – You’ll need a full 2 pounds for reducing and adding into the ice cream base. You add some additional chopped strawberries into the ice cream, as well, if you like having strawberry chunks.
• Sweetened condensed milk – This helps form the base of the ice cream. The sweetness in it means you don’t need to add additional sugar. The high fat content helps keep the ice cream nice and creamy.
• Vanilla extract – For some extra flavor.
• Heavy whipping cream – The high fat content not only helps the cream whip up, it also helps keep the ice cream from being too icy. Be sure it’s cold when you whip it, or it won’t hold air as well.

How to Make No Churn Strawberry Ice Cream

This ice cream couldn’t be easier to make. Reducing the strawberries over the stove takes a little time, but it’s simple and straight forward.

• Puree strawberries. Add the 2 pounds of strawberries to a food processor or blender and puree until smooth.
• Cook puree and reduce. Add the puree to a medium sized saucepan and cook over medium heat to reduce it by half. When the puree has thickened and reduced, pour into a large measuring cup, refrigerate and allow to cool completely.

• Set up pan. Line a 9×5 loaf pan with parchment paper. Set aside.
• Make ice cream base. Combine the sweetened condensed milk, cooled strawberry reduction and vanilla extract in a large bowl. Set aside.
• Make whipped cream. Add the heavy whipping cream to a large mixing bowl and whip on high speed until stiff peaks form.

• Combine everything. Gently fold the whipped cream into the sweetened condensed milk mixture in two parts. Add the chopped strawberries, if using, and gently fold until evenly dispersed.
• Freeze. Pour the ice cream into the prepared pan, cover, and freeze at least 4-6 hours or overnight.

Storage Instructions

If you have any leftovers, you can keep them in the freezer, tightly covered for a week or two. Homemade ice cream starts to lose its flavor and texture if frozen much longer than that.

When you’re ready to serve, let the ice cream sit out for a few minutes first. This will help soften it up so it’s easier to scoop.

More Great Frozen Treats

We just love this homemade strawberry ice cream and I hope you do too! Be sure to check out these other great frozen treats to try this summer!

• Homemade Ice Cream Cake
• Strawberry Shortcake Popsicles
• No Churn Peppermint Bark Ice Cream
• Strawberry Crunch Ice Cream Cake
• Copycat Dairy Queen Ice Cream Cake
• Banana Pudding Popsicles
• Frozen Fruit Salad Cupcakes

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