Creamy No-Churn Strawberry Ice Cream You’ll Love Making!

June 26, 2025

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Delicious no-churn strawberry ice cream served in a bowl with fresh strawberries.

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NO-CHURN STRAWBERRY ICE CREAM honestly fixes a big summer dilemma: craving that sweet, creamy scoop but zero interest in dragging out a clunky ice cream maker, or let’s be honest, not even owning one. Been there. If your freezer’s small or your kitchen counter’s already maxed out by toaster and air fryer—same here—you’ll want in on this shortcut. Plus, who wants to wait around all day for the churning? If you love quick, easy treats as much as I do, don’t miss the best strawberry desserts on my blog for even more inspo.
NO-CHURN STRAWBERRY ICE CREAM

HOMEMADE STRAWBERRY ICE CREAM

There’s something kinda magical about making strawberry ice cream in your own kitchen. It’s not just about having a homemade dessert— it’s about loading up the berries JUST the way you want and skipping weird ingredients you can’t pronounce. Sometimes, you pull out a carton from the grocery store, and, hmm, where’s the flavor? Not here. Honestly, homemade strawberry ice cream delivers a smack of real strawberry flavor with only a handful of ingredients. Plus you get to brag (I sure do) that you did it yourself! Not gonna lie, it gets a little messy and sticky, but licking the spoon makes it worth it every single time.
NO-CHURN STRAWBERRY ICE CREAM

No churn ice cream

No churn ice cream is a total game-changer for folks like us who don’t have all the fancy gadgets. I used to think you needed an ice cream maker for anything close to actual ice cream. Not true. No churn means you mix up your ingredients, toss it in the freezer, and (this is the hard part) WAIT. It comes out super creamy—a five-star scoop without the fuss or machine. I swear, it’s like a magic trick for lazy afternoons.

What Does No-Churn Mean?

Okay, so what’s the deal with “no-churn”? Basically, instead of slowly mixing (or churning) the ice cream base while it freezes (which is how ice cream makers work), this method takes a shortcut. Sweetened condensed milk and whipped cream are the secret team. They keep everything light, fluffy, and smooth—no icy crystals. You just whip, fold, mix, and pour. Then the freezer does all the heavy lifting. Super simple, even if baking’s not your jam.
NO-CHURN STRAWBERRY ICE CREAM

How to make no churn strawberry ice cream

I gotta say—this is my go-to when guests drop by. Here’s how I usually make it, and trust me, there’s no science degree required. Start by mashing up your strawberries with a little sugar. Let them sit until juicy. Whip up heavy cream until you’ve got soft peaks (not stiff like concrete, but billowy clouds). Gently fold in the sweetened condensed milk and those juicy strawberries. Pour it all into a loaf pan (or honestly, whatever container fits in the freezer). Whack it in the freezer and, yes, I know, WAIT again—at least 6 hours, but overnight is best. By morning, you’ll have soft, creamy, seriously strawberry-loaded ice cream.

How Do You Flavor Ice Cream?

Ice cream is like a blank canvas, right? For strawberry, you want that fresh fruit taste to hit you right away. Sometimes I’ll add a splash of vanilla or even a dash of lemon juice to punch up the flavors. If you’re feeling wild, try swirling in some strawberry jam or even a handful of chocolate chips. Down South, a pinch of salt is just as important. It sounds weird, but it brings everything together.

Ingredient	Purpose	Optional Tweaks
Strawberries	Main flavor	Swirl in jam
Condensed milk	Smooth, sweet base	Add vanilla
Heavy Cream	Creates creaminess	Try extra whipped for fluffier texture
Sugar	Sweetens berries	Sub honey

Strawberries and cream ice cream recipe

People always ask me what makes a real strawberries and cream ice cream recipe stand out. The answer? Juicy, ripe berries and heavy cream. Combine just four ingredients: strawberries, sugar, sweetened condensed milk, and whipping cream. Mash, whip, fold, freeze—done!
I seriously can’t overstate the charm of keeping it simple. If you want to switch it up, mix in mini meringues for crunch or toss in a little crushed shortbread. I made a batch last week with cookies folded in—total winner.

Common Questions

Q: My ice cream turned icy. What went wrong?
A: Probably overmixing or not enough cream. Get those soft peaks and gently fold things together. Don’t overdo it!

Q: Can I use frozen strawberries?
A: Yup! Just thaw and drain first so your ice cream won’t get watery.

Q: Can I sweeten with honey or agave instead?
A: You can, but the texture might change a bit. Still tastes awesome though!

Q: Do I really have to wait overnight?
A: I know it’s torture. At least 6 hours, but overnight gives the best texture.

Q: What else can I add for extra crunch?
A: Chopped nuts, crushed cookies, or even sprinkles. Go for it!

Tips for Ice Cream Success

Look, making no-churn strawberry ice cream is mostly about patience, but here are a few tidbits:

Let your berries get super juicy before mixing in. More flavor!
Line your pan with parchment for easy scooping.
Serve straight from the freezer—melts fast, especially on hot days.
Store any leftovers tightly covered, or you’ll get cursed with freezer burn.

From My Kitchen to Yours: Just Try It!

If you ever wanted a cold treat that screams summer, look no further than this quick recipe. You don’t need fancy tools, just a little time and a taste for berries. My kitchen smells so good every time I make this, it’s impossible not to sneak a spoonful. For even more inspiration, hop over to Strawberry Ice Cream (No Churn) – RecipeTin Eats and check out No Churn Creamy Strawberry Ice Cream. – Half Baked Harvest for a slightly different spin. Now seriously— get in the kitchen and make a mess. You won’t regret it.

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NO-CHURN STRAWBERRY ICE CREAM