No Churn Fresh Strawberry Ice Cream

Strawberry ice cream is one of the most loved ice cream flavors of all time. It’s fruity, creamy, and full of fresh strawberry flavor.

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But have you ever tried making it at home? If not, you’re seriously missing out! This strawberry ice cream recipe is simple, delicious, and doesn’t even need an ice cream machine.

You just need a few simple ingredients, and you’ll be enjoying the best strawberry ice cream you’ve ever tasted!

What makes this recipe so special is that it uses real strawberries.

You cook them down to make a rich, smooth fresh strawberry puree.

This step really boosts the flavor and helps you avoid ice crystals later.

The heavy cream and sweetened condensed milk work together to make the creamiest ice cream ever, without needing a custard base or having to whisk egg yolks.

Serve it in a waffle cone, on top of cake, or with your favorite toppings. It’s great any way you scoop it!

Whether you’re making this as a perfect summer dessert, or just because you’re craving something sweet, this strawberry ice cream is a recipe you’ll come back to again and again.

1. It Uses Real Strawberries
   We use fresh ripe strawberries, cooked and strained into a smooth fresh strawberry puree. That gives this ice cream the richest fruit flavor.
2. No Ice Cream Machine Needed
   You don’t need a Cuisinart ice cream maker or any special tools! Just a food processor, a large bowl, and a mixer.
3. Creamy Texture Without Cooking a Custard
   The combo of heavy cream and sweetened condensed milk makes a creamy, scoopable ice cream base. No need to whisk egg yolks or watch the milk mixture on the stove!

• Strawberries
• Heavy whipping cream
• Sweetened condensed milk
• Vanilla extract
• Pink food coloring (optional)

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1. Place the strawberries in a food processor and process until it is completely smooth.
2. Place a fine mash sieve over a large bowl and press the strawberry puree through the sieve to get as much puree out as possible while discarding the seeds. Make sure to scrape the bottom of the sieve for any excess puree. (This is optional; if you don’t mind the seeds, then proceed as written.)
3. Pour the puree into a small saucepot over medium heat. 
4. Stir constantly until it simmers and simmer until reduced to about ½ cup of puree, 15-20 minutes; take off the heat and allow to cool to room temperature.
5. Whisk in the condensed milk and vanilla extract, and set aside.

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1. Whip the cream in a large bowl with an electric hand mixer or the body of a stand mixer with the whisk attachment until soft to medium peaks form.
2. Slowly stream the strawberry mixture with the mixer at low speed until fully incorporated.
3. Stir in pink food coloring to your desired shade if using.
4. Pour the mixture into a 9×5 baking dish and smooth out the top.
5. Place in the freezer for at least 6 hours or overnight is best.
6. Serve immediately.

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DO I HAVE TO COOK THE PUREE?

Yes! Cooking the puree over medium heat helps it thicken and brings out the fresh strawberry flavor.

It’s really a big deal when it comes to getting all that strawberry flavor you can.

It also reduces water, so your ice cream doesn’t get icy.

CAN THIS BE MADE AHEAD?

Absolutely. This is a great recipe to make ahead.

After freezing overnight in a freezer-safe container, it’s ready to go the next day.

Just make sure to cover it tightly with plastic wrap or a lid to keep the creamy ice cream fresh.

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ANY ADDITIONS?

Try mixing these into your strawberry ice-cream or using them as toppings:

• Cookie dough chunks
• Chocolate chips
• Chopped nuts
• Mini marshmallows
• Fresh sliced strawberries
• Crushed graham crackers
• Strawberry jam swirls
• Sprinkles
• Whipped cream
• Shaved white chocolate

ANY SUBSTITUTIONS?

Need to switch things up? Here are some easy swaps:

• Use vanilla beans instead of extract for stronger flavor.
• Add a splash of lemon juice to brighten the flavor.
• Try frozen strawberries if you don’t have fresh—just thaw and drain first.
• Skip the food coloring if you prefer a natural look.

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ROOM TEMPERATURE: Ice cream should never be left out at room temperature.

It melts fast and will lose its creamy texture.

REFRIGERATOR: Not a good place to store ice cream.

It will melt and become soft.

It also won’t refreeze the same way.

FREEZER: Store in a freezer-safe container like a loaf pan wrapped in plastic wrap or an airtight container.

This helps protect the ice cream from freezer burn and keeps the fruit flavors fresh.

For best results, enjoy within 2 weeks.

Strawberry ice cream is one of those treats that brings joy with every bite.

This version is extra special because it’s made with fresh fruit, no eggs, and a lot of love.

It’s easy, fun, and tastes like summer in every spoonful!

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Learn more about the author, Dana DeVolk, on our ABOUT ME page!

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5 from 1 vote

No Churn Fresh Strawberry Ice Cream

Author Dana DeVolk

Prep: 10 minutes mins

Cook: 20 minutes mins

Freeze Time 6 hours hrs

Strawberry ice cream is one of the most loved ice cream flavors of all time. It’s fruity, creamy, and full of fresh strawberry flavor.

Servings 6 servings

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Ingredients

  

1x2x3x

• ▢ 1 pound strawberries
• ▢ 14 ounces sweetened condensed milk
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups heavy whipping cream
• ▢ Pink food coloring optional

Instructions

• Place the strawberries in a food processor and process until it is completely smooth.
  1 pound strawberries
• Place a fine mash sieve over a large bowl and press the strawberry puree through the sieve to get as much puree out as possible while discarding the seeds. Make sure to scrape the bottom of the sieve for any excess puree. (This is optional; if you don’t mind the seeds, then proceed as written.)
• Pour the puree into a small saucepot over medium heat.
• Stir constantly until it simmers and simmer until reduced to about ½ cup of puree, 15-20 minutes; take off the heat and allow to cool to room temperature.
• Whisk in the condensed milk and vanilla extract, and set aside.
  14 ounces sweetened condensed milk, 1 teaspoon vanilla extract
• Whip the cream in a large bowl with an electric hand mixer or the body of a stand mixer with the whisk attachment until soft to medium peaks form.
  2 cups heavy whipping cream
• Slowly stream the strawberry mixture with the mixer at low speed until fully incorporated.
• Stir in pink food coloring to your desired shade if using.
  Pink food coloring
• Pour the mixture into a 9×5 baking dish and smooth out the top.
• Place in the freezer for at least 6 hours or overnight is best.
• Serve immediately.

Notes

• Use berries at peak season – That’s when they’re the sweetest!
• Strain the puree – This step is optional, but it makes the texture extra smooth.
• Scrape with the back of a spoon – To get every last bit of puree through the strainer.
• Cool the puree – Don’t mix it in while hot or it may affect the whipped cream.
• Let it freeze overnight – That gives it time to firm up to the perfect texture.
• Use a zip-top freezer bag – For easy portioning and less mess when scooping.

Nutrition

Calories: 508kcal | Carbohydrates: 44g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 106mg | Potassium: 437mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1352IU | Vitamin C: 47mg | Calcium: 252mg | Iron: 1mg

Nutrition Disclaimer

Course Dessert

Cuisine American

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