Okay, full disclosure: I made this ice cream because I wanted to impress my neighbor and ended up eating half the batch in my pajamas. Who knew a spoon at 10 PM could be such a mood-lifter? This no-churn strawberry ice cream feels like summer in a bowl — bright pink swirls, a sweet, jammy scent that fills the kitchen, and a velvet texture that melts on your tongue. It’s the kind of dessert that makes everyone relax: no ice cream machine, no drama, just a whisk, a bowl, and ripe strawberries. I promise you’ll smile during the first lick — and probably the second, too.
Quick Facts
- Yield: Serves 6
- Prep Time: 20 minutes
- Cook Time: 5 minutes (strawberry sauce)
- Total Time: 6 hours 25 minutes (including freeze)
Why This Recipe is Awesome
This recipe gives you creamy, scoopable ice cream without an ice cream maker — it’s so easy even your microwave won’t feel left out. The texture stays silky thanks to whipped heavy cream and sweetened condensed milk, while fresh strawberries keep it bright and fruity. It’s the perfect balance of sweet, tangy, and deeply strawberry — think soft, cold cream that tastes like summer mornings. Also? No churning means more time to snack on spoonfuls while it sets.
Ingredients
For the Main Dish:
- 2 cups fresh strawberries, hulled and roughly chopped (or 10–12 oz)
- 1/3 cup granulated sugar (adjust for sweeter berries)
- 1 tbsp fresh lemon juice
- 1 cup sweetened condensed milk (one standard 14 oz can, use ~1 cup)
- 2 cups heavy whipping cream, chilled
- 1 tsp pure vanilla extract
- Pinch of salt
For the Sauce / Garnish (optional):
- 1/2 cup strawberries, chopped
- 2 tbsp sugar
- 1 tbsp water
- Fresh mint leaves or extra chopped strawberries for serving
How I Make It
Step 1:
Start by macerating the strawberries: toss the 2 cups fresh strawberries with 1/3 cup sugar and 1 tbsp lemon juice in a bowl. Let them sit for about 10–15 minutes until they release juices and smell intensely sweet. I love the syrupy pink that forms — it signals big strawberry flavor. If berries look shy, microwave them for 30 seconds to help them loosen up.
Step 2:
Smash about half the macerated berries with a fork or pulse them briefly in a blender for a chunky purée. You want little bits of fruit, not a smoothie. Stir the purée into the 1 cup sweetened condensed milk and add a pinch of salt and 1 tsp vanilla. Taste — it should sing like a summer song. If it feels flat, add another squeeze of lemon.
Step 3:
Whip the 2 cups heavy cream until soft peaks form — you’ll hear the mixer change pitch and see the cream thicken into clouds. Fold one-third of the whipped cream into the strawberry-condensed milk to loosen the mixture, then gently fold in the remaining cream. Use a light hand so the mixture stays airy and not dense. The texture should look glossy and pale pink.
Step 4:
Spoon half the ice cream base into a loaf pan or freezer-safe container, dollop with half the remaining macerated strawberry pieces (reserve a few for garnish), then add the rest of the base and swirl with a knife to create pretty ribbons. Smooth the top, cover tightly with plastic wrap, and press it directly onto the surface to prevent ice crystals. Freeze for at least 6 hours or preferably overnight. If you get impatient like me, it still works after 4 hours, but the texture firms more overnight.
Step 5:
When ready to serve, let the container sit at room temperature for 5–10 minutes to soften slightly — that makes scooping effortless. Serve with a spoonful of quick strawberry sauce or fresh berries and a sprig of mint. Snap a picture before you dig in, or don’t — spoon-first dives are allowed.
Pro Tips
- Use the ripest strawberries you can find for the best flavor — they add natural sweetness and color.
- Chill your bowl and beaters for 10 minutes before whipping cream so you reach soft peaks faster.
- If you worry about ice crystals, press plastic wrap directly onto the ice cream surface before sealing the lid.
- Want a smoother texture? Strain your strawberry purée through a sieve to remove seeds, especially if kids will eat it.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- If you don’t have heavy cream, try full-fat coconut milk (chill canned, skim the cream) for a dairy-free version — expect a slight coconut flavor and a bit denser texture.
- Swap sweetened condensed milk with sweetened evaporated milk plus extra sugar in a pinch, but condensed milk gives the best creaminess and sweetness balance.
- For less sugar, use ¾ cup sweetened condensed milk and add 2 tbsp honey or maple to taste.
- Make it vegan by using coconut cream (2 cups) whipped and a dairy-free sweetened condensed milk alternative; texture will be rich and coconut-forward.
Variations & Tips
- Chocolate swirl: Fold in ¼ cup melted dark chocolate for a chocolate-strawberry ripple.
- Strawberry-balsamic: Add 1 tsp balsamic vinegar to the macerated strawberries for a grown-up tang.
- Minty fresh: Add a handful of chopped fresh mint to the strawberry layer for a mojito vibe.
- Cookie crumble: Stir in crushed graham crackers or shortbread for a crunchy contrast.
- Adult version: Fold in 1–2 tbsp balsamic or a splash of Grand Marnier for boozy depth.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Freeze in an airtight container for up to 1 month. Thaw in the fridge for 10–15 minutes or at room temperature for 5–10 minutes before scooping to restore scoopable texture.
- Can I double the recipe?
- Sure thing. Use a larger container and keep the same freeze time, although a thicker container may need an extra hour or two to firm up.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if a recipe calls for butter; for this ice cream, stick with cream for best results.
- How do I know it’s done?
- Look for a firm but scoopable texture after freezing — the surface should hold a clean scoop and not be glassy with ice crystals. If the center caves in a lot when scooped, give it a little more time to set.
- What if I don’t have ingredient X?
- No panic. Swap sweetened condensed milk with a can of evaporated milk plus ½ cup sugar, or use frozen strawberries (thaw and drain slightly) if fresh ones aren’t available.
How I Like to Serve It
I love serving this ice cream after a sunny BBQ or with a stack of waffles for brunch. Pair it with a warm berry cobbler for hot-and-cold contrast, or keep it simple with shortbread cookies and a glass of cold lemonade. In winter, it brightens gloomy days; in summer, it steals the show.
Notes
- Store in the coldest part of your freezer for best texture; press plastic wrap onto the surface to avoid ice crystals.
- If using meat in other recipes tonight, remember safe cooking temps (e.g., 165°F for chicken) — unrelated to ice cream but always handy!
Final Thoughts
Closing: This no-churn strawberry ice cream proves you don’t need fancy gear to make something unforgettable — now go impress someone — or just yourself — with your homemade masterpiece!