Nothing says summer like this No Churn Strawberry Ice Cream recipe. It’s so simple and easy to make, and has a great fresh strawberry flavor!
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Summer means it’s strawberry season, and if you can’t tell, I’m quite excited about it. They are one of our favorite fruits!
I love eating strawberries, and I also love making strawberry desserts to enjoy them in new ways.
Strawberry ice cream is one of my favorite flavors, so I wanted to put together a homemade version that’s easy enough to make with the kids.
This easy strawberry ice cream recipe only takes 5 minutes to put together, then your freezer does all the hard work!
You don’t need an ice cream machine or any special equipment for this simple no-churn method. (If you have an ice cream maker, check out my Mint Chocolate Chip Ice Cream, Coffee Ice Cream or Butter Pecan Ice Cream next!).
You actually don’t need any fresh strawberries for this ice cream recipe, meaning you can enjoy this ice cream any time of the year!
I found that strawberry puree made for a very icy ice cream, but jam works perfectly and gives great flavor.
For more amazing ice cream recipes, check out my No Churn Cherry Cheesecake Ice Cream, No Churn Turtle Ice Cream, No Churn Birthday Cake Ice Cream, or this No Churn Coconut Cream Pie Ice Cream!
Ingredients Needed:
- Heavy Cream: use full-fat heavy whipping cream for the creamiest flavor and smoothest result.
- Sweetened Condensed Milk: this provides the main source of sweetness in this ice cream, rather than sugar, and also adds to the creamy texture.
- Strawberry Jam: I prefer to use a reduced-sugar variety, which will still add sweetness and a strong strawberry flavor, but you can use your favorite brand.
- Vanilla Extract: adds a sweet, warm flavor to the ice cream and blends well with the strawberry.
- Salt: a little salt helps to cut through the sweetness. You can omit it if you prefer.
How to Make No Churn Strawberry Ice Cream
This no churn recipe is so easy to make. Full instructions are included in the recipe card below.
- Beat cream: In a large bowl, beat the cream until stiff peaks form.
- Combine all ingredients: Add sweetened condensed milk, strawberry jam, vanilla, and salt. Beat until combined, or use a spatula to fold it in.
- Pour into dish: Spread into a loaf pan or 2-quart baking dish and freeze until firm.
- Serve: Allow it to sit for a bit before scooping it for the best texture.
No Churn Strawberry Ice Cream FAQs
Initially, I wanted to create this recipe using frozen strawberries (thawed) for a big strawberry flavor and to get chunks of berries throughout the ice cream. But adding a lot of fruit to this recipe caused it to be very icy and not very creamy (because of the high water content in fresh berries).
Using strawberry jam gives you real strawberry flavor, but none of the iciness! You can also use freeze-dried strawberries crushed into a powder using an immersion blender, or strawberry jello powder.
If you have lots of strawberries to use up, you can always make your own homemade strawberry jam, or cook them down with sugar and a bit of corn starch, and use it in this recipe.
Store your strawberry no-churn ice cream in the freezer in an airtight container so it doesn’t get freezer burn. You can cover it in plastic wrap, or use a sealable freezer-safe container to make it in. It will keep for up to 2 months, so you can enjoy homemade strawberry ice cream well out of strawberry season!
Tips and Notes
- Your equipment. While you don’t need an ice cream maker for this no churn ice cream recipe, you can help yourself by prepping your equipment to mix cold ingredients. Place your bowl and the beaters of your hand mixer, or the whisk attachment from your stand mixer in the freezer for 15 minutes before beating the cream to help keep it cold.
- Ice cream dish. I’ve used several different types of dishes for making ice cream before. You can use a glass dish, a metal loaf pan, or a rectangular silicone dish if you like. A loaf pan works great!
No Churn Strawberry Ice Cream Variations
For me, the best part of making homemade strawberry ice cream is all the ways I can make it my own:
- Add strawberries. You can always add a few chunks of strawberries to the strawberry mixture or on top of the ice cream before you freeze it. You can use fresh strawberries or frozen strawberries here but don’t add too many or you will get icy crystals in your ice cream. You can also add a swirl of strawberry jam for extra strawberry flavor!
- Chocolate. Add some milk chocolate chips, white chocolate chips, or semi-sweet chocolate chips for a classic strawberry-chocolate combination. You can even add chocolate curls to the top of the ice cream for extra sweetness.
- Toppings. You can add any kind of melted chocolate or chocolate sauce to the top of this ice cream for extra sweetness, or try my homemade Strawberry Sauce Recipe for extra strawberry flavor!
- Food coloring. Add a few drops of pink food coloring or red food coloring to get a more intense pink color of ice cream if you want it.
- Yogurt: Although not listed in this recipe, sometimes I like to add some plain yogurt or sour cream to cut down on the sweetness. This is optional! Be sure to use full-fat yogurt so that your ice cream is not icy.
Serving Suggestions
Enjoy this easy strawberry ice cream on a hot summer day with your favorite ice cream toppings.
This ice cream is amazing on its own but you can add some chopped fresh berries, chocolate bits, or Homemade Whipped Cream to the top for extra decadence.
Enjoy a Strawberry Milkshake or my Strawberry Lemonade to keep refreshed too!
For more strawberry-flavored treats, check out my Easy Yogurt Parfaits, these Strawberry Cupcakes with Strawberry Frosting, and my Strawberry Cream Cheese Pie!
More Delicious Frozen Desserts to Try
No Churn Strawberry Ice Cream
written by Ashley Fehr
Ingredients
- 2 cups heavy whipping cream
- 300 ml can sweetened condensed milk (14 oz)
- 1 cup strawberry jam (I prefer a reduced-sugar variety)
- 1 tablespoon vanilla
- 1 pinch salt optional
Instructions
- In a large bowl, beat cream with an electric mixer on medium speed until stiff peaks form.
- Add sweetened condensed milk, strawberry jam, vanilla, and salt (if using).
- Beat on low speed just until combined (or use a spatula to fold it in).
- Spread into a loaf pan or 2-quart baking dish and freeze until firm.
- Allow it to sit at room temperature for 15-20 minutes before serving for the best texture.
Notes
- Cream: there is no substitute for heavy whipping cream in this recipe. Other creams won’t incorporate as much air and will be heavy and icy.
- Sweetened condensed milk: I have not tested this recipe with any other sweeteners. It’s important to note that the sugar prevents the ice cream from freezing too firmly, so if you reduce the sweetness or use a different kind you may find your ice cream very hard with ice crystals in it.
- Strawberry jam: Initially, I wanted to create this recipe using frozen strawberries (thawed) for a big strawberry flavor and to get chunks of berries throughout the ice cream. But adding a lot of fruit to this recipe caused it to be very icy and not very creamy (because of the high water content in fresh berries). Using strawberry jam gives you real strawberry flavor, but none of the iciness! You can also use freeze-dried strawberries crushed into a powder using an immersion blender, or strawberry jello powder.
- Vanilla: this is a must for vanilla ice cream but you can swap it with any extract you like.
- Yogurt: Although not listed in this recipe, sometimes I like to add some plain yogurt or sour cream to cut down on the sweetness. This is optional! Be sure to use full-fat yogurt so that your ice cream is not icy.
- Freezer: Store your strawberry no-churn ice cream in the freezer. Cover it in plastic wrap, or use a freezer-safe container to make it in.It should keep for up to 2 months!
Nutrition Information
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