Homemade Strawberry Ice Cream (no machine, no eggs)

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.

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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

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• 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

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Homemade Strawberry Ice Cream

Here is how to make delicious, no churn homemade strawberry ice cream from scratch, and no ice cream machine is needed! Egg free, no churn.| APinchOfHealthy.com

Course Dessert

Cuisine American

Keyword homemade strawberry ice cream, no churn strawberry ice cream

Prep Time 8 minutes

Freeze time 8 hours

Total Time 8 hours 8 minutes

Servings 8

Calories 369 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 1 can sweetened condensed milk (14 ounce can)
• 2 cups heavy cream
• 1 cup strawberries in syrup, pureed

Instructions

1. Use a mixer or blender to whip the cream until peaks form. (Hint: Do not over mix, or you will create butter!)

2. In a separate bowl, combine the pureed strawberries and the sweetened condensed milk.

3. Gently fold in the strawberry and condensed mixture into the whipped cream.

4. Place in a freezer-safe contained with a lid, and freeze for about 8 hours.

5. Allow ice cream to sit out 10 minutes to soften a little prior to serving.

Recipe Video

Nutrition Facts

Homemade Strawberry Ice Cream

Amount Per Serving

Calories 369 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 16g100%

Cholesterol 98mg33%

Sodium 85mg4%

Potassium 255mg7%

Carbohydrates 29g10%

Sugar 27g30%

Protein 5g10%

Vitamin A 1005IU20%

Vitamin C 12.2mg15%

Calcium 182mg18%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.