This no-churn strawberry ice cream is super easy and requires just three ingredients. It’s creamy, fruity, and perfect for a hot day!
Honestly, who needs a fancy ice cream maker? Just mix, freeze, and enjoy! I love topping mine with fresh strawberries for extra yumminess! 🍓
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are best for this recipe. They bring vibrant flavor and color. If strawberries aren’t in season, you can use other berries like raspberries or blueberries. Frozen strawberries work too, just let them thaw before pureeing.
Sweetened Condensed Milk: This adds sweetness and creaminess. If you prefer a less sweet mix, you can use unsweetened coconut milk or cashew cream as a base, then adjust sweetness with natural sweeteners like honey or agave.
Heavy Whipping Cream: Cold, heavy cream is crucial for that fluffy texture. If you’re looking for a lighter option, you might try half-and-half or even coconut cream for a dairy-free version, though the texture might be slightly different.
How Do You Make Sure Your Whipped Cream Stays Fluffy?
Whipping cream is a key step, so getting it right ensures your ice cream has a light texture. Here’s how to do it:
- Start with cold heavy whipping cream—chill your bowl and whisks in the refrigerator for a few minutes.
- Use an electric mixer on medium-high until soft peaks form, then increase to high until you see stiff peaks. The cream should hold its shape.
- Be gentle when folding in the cream with the strawberry mix; use a spatula and fold rather than stir. This keeps your ice cream airy.
With these tips, you’ll have a fantastic no-churn strawberry ice cream that everyone will love!
Easy 3-Ingredient No-Churn Strawberry Ice Cream
Ingredients You’ll Need:
- 2 cups fresh strawberries, hulled and chopped
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream, cold
How Much Time Will You Need?
This delicious ice cream takes about 15 minutes to prepare, plus at least 6 hours to freeze completely. So, make it ahead of time and enjoy it later!
Step-by-Step Instructions:
1. Prepare the Strawberries:
Start by washing your strawberries. Once they’re clean, remove the green tops (this is called hulling) and chop them into smaller pieces. Then, take those chopped strawberries and place them in a blender or food processor. Blend until you reach your desired consistency—smooth or slightly chunky is up to you!
2. Mix the Strawberry and Condensed Milk:
In a large mixing bowl, pour in the sweetened condensed milk and add your pureed strawberries. Use a spoon or spatula to mix everything together until it’s well blended. You should see a lovely pink color!
3. Whip the Cream:
In another bowl, take your cold heavy whipping cream and use an electric mixer to whip it. Start at a low speed, then gradually increase it until you see stiff peaks forming. This means the cream is whipped nicely and fluffy.
4. Combine Everything:
Now it’s time to bring it all together! Gently fold your whipped cream into the strawberry and sweetened condensed milk mixture. Do this carefully to keep the airy texture—use a spatula and fold from the bottom up until everything is well mixed.
5. Freeze the Mixture:
Once everything is mixed, pour the mixture into a loaf pan or any airtight container. Smooth the top with a spatula so it’s nice and even. Cover with a lid or plastic wrap.
6. Chill it in the Freezer:
Place the container in the freezer and let it freeze for at least 6 hours or until it has set firmly. This is the hardest part—waiting!
7. Serve and Enjoy:
When you’re ready to enjoy your ice cream, take it out of the freezer. Scoop it into bowls and, if you like, add some fresh strawberry slices on top for a beautiful finish. Dive in and enjoy your delicious homemade strawberry ice cream!
Enjoy your creamy, fruity no-churn strawberry ice cream — simple, quick, and delicious!
FAQ for Easy 3-Ingredient No-Churn Strawberry Ice Cream
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just make sure to thaw the frozen strawberries first before pureeing them in the blender. This will help achieve the right texture and flavor in your ice cream.
How Long Does This Ice Cream Last in the Freezer?
Your no-churn strawberry ice cream can be stored in the freezer for up to 2-3 weeks. To keep it fresh, make sure to seal it tightly in an airtight container.
What If I Don’t Have Heavy Whipping Cream?
No problem! You can substitute with coconut cream for a dairy-free option, or use half-and-half, although the texture will be slightly less creamy. Just remember to adjust the whipping time accordingly!
Can I Add Mix-Ins to This Ice Cream?
Absolutely! Feel free to stir in chocolate chips, crushed cookies, or additional pieces of fruit before freezing. Just be mindful not to overmix the cream when adding them in!
