If you are dreaming of a refreshingly sweet treat that tastes like summer in every bite, this No-Churn Strawberry Ice Cream Recipe is exactly what you need. It captures the pure essence of ripe strawberries without the fuss of an ice cream machine, making it a perfect homemade dessert. Creamy, luscious, and bursting with natural strawberry flavor, this recipe is a wonderful way to enjoy a classic favorite with minimal effort and maximum joy.
Ingredients You’ll Need
These ingredients might be simple, but each plays a crucial role in creating the perfect balance of creamy texture, rich sweetness, and fresh strawberry flavor. Together, they make this No-Churn Strawberry Ice Cream Recipe irresistibly delightful.
- 2 lbs strawberries, chopped: Freshly chopped strawberries give you the vibrant flavor and beautiful pink color that define this ice cream.
- 14 oz sweetened condensed milk: This sweet and creamy goodness is the key to a silky-smooth texture without the need for churning.
- 1 tsp vanilla extract: Adds a warm, fragrant depth that complements the bright strawberries perfectly.
- 2 cups heavy whipping cream, cold: Whipped to fluffy perfection, it brings that irresistible creamy volume to the ice cream.
- 1 cup chopped strawberries, optional: For extra bursts of strawberry in every spoonful, these bits create delightful texture contrasts.
How to Make No-Churn Strawberry Ice Cream Recipe
Step 1: Prepare the Strawberry Puree
Start by taking those 2 pounds of fresh, chopped strawberries and blitzing them in a food processor or blender until smooth. You want to get about 3 ½ cups of puree here. To ensure your ice cream is silky and seed-free, strain this puree carefully, squeezing out every bit of that rich strawberry juice.
Step 2: Reduce the Puree
Next, pour your smooth strawberry puree into a medium saucepan and gently bring it to a slow boil over medium heat. Stir consistently to prevent burning and let it reduce by half—down to about 1 ¾ cups. This thickening step intensifies the natural sweetness and flavor, creating a luscious base that makes your ice cream truly special. Once done, transfer to a container and chill completely in the fridge. This step can even be done ahead to save time.
Step 3: Prepare the Ice Cream Base
While your strawberry reduction chills, line a loaf pan with parchment paper to make removal easy later on. In a large bowl, combine the chilled strawberry reduction with the sweetened condensed milk and vanilla extract. This mixture is the soul of your no-churn dessert, packing in creamy sweetness and vibrant flavor.
Step 4: Whip the Cream
Pour the cold heavy whipping cream into a large mixing bowl and whip it on high speed until stiff peaks form. This step creates the airy, fluffy texture that transforms the dense condensed milk mixture into dreamy ice cream. The key here is keeping the cream cold and whipping just enough to hold its shape – no over-beating!
Step 5: Combine and Fold
Gently fold half of the whipped cream into the condensed milk and strawberry mix. Then add the remaining whipped cream, folding carefully to keep as much air as possible without mixing out the fluffiness. If you’re using chopped strawberries, fold them in now for those wonderful little pockets of fresh fruit in your ice cream.
Step 6: Freeze
Pour the completed ice cream mixture into the prepared loaf pan, cover tightly, and place it in the freezer for at least 4-6 hours or overnight. This slow freeze allows the ice cream to set perfectly without the need for a traditional ice cream maker, making this No-Churn Strawberry Ice Cream Recipe both convenient and delicious.
How to Serve No-Churn Strawberry Ice Cream Recipe
Garnishes
Nothing elevates a homemade strawberry ice cream like thoughtful garnishes. Fresh strawberry slices, a drizzle of strawberry sauce, or even a sprinkle of crushed pistachios add texture and a burst of color. Mint leaves bring a refreshing contrast that brightens every bite.
Side Dishes
This ice cream pairs beautifully with warm desserts like angel food cake, brownies, or a simple shortcake. For a cooler option, serve alongside fresh fruit salad or crisp biscotti. The creamy strawberry profile complements many treats, making it endlessly versatile.
Creative Ways to Present
Think beyond scoops in a bowl! Serve your No-Churn Strawberry Ice Cream Recipe in waffle cones, layered in parfait glasses with granola and berries, or even as an elegant ice cream sandwich between soft cookies. A quick spritz of edible flowers on top can turn this humble homemade treat into a showstopper at any gathering.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (not always guaranteed!), store the ice cream in an airtight container to prevent freezer burn and protect the delicate flavors. Line the surface with parchment or plastic wrap to keep it smooth and creamy at the top.
Freezing
This ice cream freezes well for up to two weeks. Just make sure to keep it tightly sealed and stored flat so it freezes evenly. When you’re ready to enjoy, let it soften at room temperature for 5-10 minutes before scooping for the best texture.
Reheating
Reheating ice cream is usually a no-no, but if your ice cream hardens too much, simply set it on the counter to soften rather than microwaving. Gentle thawing preserves the texture and every creamy, fruity bite you love about this recipe.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work perfectly for this recipe. Just thaw and drain them slightly before pureeing to avoid excess water that can affect the texture.
Do I need an ice cream maker for this recipe?
Not at all! The whole beauty of this No-Churn Strawberry Ice Cream Recipe is that no special equipment is needed. The whipped cream creates the creamy texture while freezing sets the ice cream.
Can I make this dairy-free or vegan?
For a dairy-free version, try using coconut cream instead of heavy whipping cream and a sweetened condensed coconut milk alternative. The flavor will shift a bit, but it still makes a delicious treat.
How long does it take to freeze completely?
Plan for at least 4 to 6 hours of freezing time, though overnight is ideal to ensure it’s firm and scoopable. Faster freezing might result in a softer texture.
Can I add other fruits or mix-ins?
Definitely! While this version celebrates strawberries, you can fold in blueberries, raspberries, or even chocolate chips for an extra special twist on this favorite dish.
Final Thoughts
There’s something truly magical about making homemade ice cream without all the fuss, and this No-Churn Strawberry Ice Cream Recipe delivers that magic in every creamy spoonful. Whether you’re treating yourself after a long day or impressing friends at a summer get-together, this recipe is a surefire winner. Grab those ripe strawberries, get mixing, and enjoy a burst of sunshine anytime you want!
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No-Churn Strawberry Ice Cream Recipe
- Total Time: 4 hours 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This No-Churn Strawberry Ice Cream is a creamy and delicious homemade dessert that requires no ice cream maker. Made with fresh strawberries, sweetened condensed milk, and whipped heavy cream, it offers a refreshing, fruity flavor with a smooth texture. The recipe involves reducing the strawberry puree to intensify the taste before folding it into a whipped cream base, then freezing it until set. Perfect for a quick and easy summertime treat!
Ingredients
Main Ingredients
- 2 lbs strawberries, chopped
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups heavy whipping cream, cold
- 1 cup (125g) chopped strawberries, optional
Instructions
- Prepare Strawberry Puree: Add the 2 pounds of chopped strawberries to a food processor or blender and puree until smooth, yielding about 3 ½ cups of puree. Strain the puree through a fine sieve to remove the seeds for a smoother texture.
- Cook and Reduce Puree: Pour the pureed strawberries into a medium saucepan and cook over medium heat. Stir consistently to prevent burning and bring the mixture to a slow boil. Continue cooking until it thickens and reduces by half to about 1 ¾ cups, which should take approximately 20 minutes. Measure the puree during cooking and if it exceeds 1 ¾ cups, return it to the pan and cook a bit longer.
- Cool the Strawberry Mixture: Transfer the thickened puree into a large measuring cup and refrigerate until completely cooled. This step can be done ahead of time and stored in the fridge.
- Prepare Pan: Line a 9×5-inch loaf pan with parchment paper to easily remove the ice cream once frozen.
- Combine Base Mixture: In a large bowl, mix together the cooled strawberry reduction, sweetened condensed milk, and vanilla extract until well combined. Set aside.
- Whip the Cream: Using a mixer, beat the cold heavy whipping cream on high speed until stiff peaks form, being careful not to overbeat.
- Fold Cream into Strawberry Mixture: Gently fold half of the whipped cream into the strawberry and condensed milk mixture to lighten it, then fold in the remaining whipped cream until fully incorporated.
- Add Chopped Strawberries: If desired, gently fold in 1 cup of chopped strawberries to add texture and extra bursts of fresh flavor.
- Freeze the Ice Cream: Pour the ice cream mixture into the prepared loaf pan. Cover it tightly with plastic wrap or foil and freeze for at least 4 to 6 hours, preferably overnight, until firm and scoopable.
Notes
- For best results, use ripe, sweet strawberries to maximize flavor.
- Make sure the heavy cream is very cold before whipping to achieve stiff peaks effectively.
- Straining the strawberry puree removes seeds, resulting in a smoother ice cream texture.
- You can prepare the reduced strawberry mixture a day in advance and keep it refrigerated until ready to use.
- This recipe does not require an ice cream maker, making it simple and accessible.
- You can substitute fresh strawberries with frozen ones if fresh are not in season, just thaw and drain excess liquid before pureeing.
- The optional chopped strawberries add texture, but you can omit them if you prefer a smoother ice cream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
