Here is how to make delicious, no churn homemade strawberry ice cream from scratch, and no ice cream machine is needed!
We have our first big holiday weekend of the summer coming up next week (USA): Memorial Day!
And for that holiday weekend, may I suggest a yummy treat that is a snap to make that literally everybody goes crazy for?! Yes, this homemade strawberry ice cream, y’all.
Note: This post contains Amazon affiliate links.
I will say that this recipe is super easy. You don’t need the excuse of a long summer weekend to make it. You can make it on like, any random Tuesday. 💁🏼 It just needs a few hours to freeze.
I am absolutely obsessed with this method of making ice cream (See also key lime pie ice cream and pumpkin spice ice cream).
I usually use my trusty KitchenAid stand mixer. Any mixer will work, though! In the video, I used my hand mixer. Heck, I know some blenders will even whip cream. So feel free to try that.
What I love is the simplicity of this recipe. It has 3 ingredients: heavy cream, sweetened condensed milk and pureed strawberries in syrup. Note: If you want to use fresh strawberries, you can slice them up and add a little sugar. Then let them sit for a while (at least 30 minutes, possibly longer) to let the strawberries start releasing the juices. The fancy word for this is macerated strawberries. I took the lazy route and just got the ones in syrup from the store.
I love simplicity, and there won’t be any mystery ingredients in your ice cream. Plus, it happens to be egg free. So if you have friends or loved ones with egg allergy, this would be a great recipe to serve them. Virtual high fives for that!
Tools Used to Make Homemade Strawberry Ice Cream
This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.
- Stand mixer, hand mixer or even a blender – just something to whip up your heavy cream
- Mixing bowls
- Silicone spatula for folding everything together and scraping the sides of the bowl.
Homemade Strawberry Ice Cream Recipe
If this recipe looks good to you, please pin it and share it.
Homemade Strawberry Ice Cream
- 1 can sweetened condensed milk (14 ounce can)
- 2 cups heavy cream
- 1 cup strawberries in syrup, pureed
Use a mixer or blender to whip the cream until peaks form. (Hint: Do not over mix, or you will create butter!)
In a separate bowl, combine the pureed strawberries and the sweetened condensed milk.
Gently fold in the strawberry and condensed mixture into the whipped cream.
Place in a freezer-safe contained with a lid, and freeze for about 8 hours.
Allow ice cream to sit out 10 minutes to soften a little prior to serving.
Nancy Guthery says
I made this Strawberry ice cream today. I had about three cups of frozen strawberries left from my garden last season. I microwaved the strawberries until just thawed then pureed them, I saved about 1/2 cup of the puree and swirled it into the mix before I put it in the freezer. Next time I make this ice cream I will try to use less sweetened condensed milk. Now I am just waiting for it to freeze. I have taken a couple of little tastes and it’s good.