No-Churn Strawberry Ice Cream
A fun and easy summer recipe, this No-Churn Strawberry Ice Cream is flavorful, kid-friendly and the perfect way to cool down in these warmer months!
AN EASY ICE CREAM RECIPE
This No-Churn Strawberry Ice Cream is a super easy recipe to blend together. You don’t need any special equipment like an ice cream maker. The hardest part it waiting for it to set up! But trust me, it is worth the wait. Super creamy and filled with fresh strawberries, this is a great summer recipe to enjoy with the family. Kids can also help make this recipe because it is just that easy and I love when we can get kids in the kitchen to help! If you are an ice cream and strawberry lover, you have to make this No-Churn Strawberry Ice Cream recipe.
FREQUENTLY ASKED QUESTIONS:
It makes about 1 1/2 quarts.
Absolutely, this is a great base recipe to use any fruit or other ingredients that you’d like. Some options include blueberries, raspberries, peaches, chocolate chips, candy pieces, caramel, etc.
Yes, but you will need to use two loaf pans for this.
This will take about 8 hours to fully set up and get that ice cream texture that you like. Unlike churned ice cream, this version melts faster.
Yes. You’ll just need to make sure you thaw them out enough so they can be chopped up.
Store leftover ice cream in an airtight container in the freezer for 3-4 weeks or store in the loaf pan with plastic wrap for up to 1 week.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- heavy whipping cream
- sweetened condensed milk
- fresh strawberries
- lemon juice
- strawberry extract, optional
HOW TO MAKE NO-CHURN STRAWBERRY ICE CREAM:
Place a loaf pan in the freezer to chill. In a large mixing bowl, use an electric mixer to beat the chilled heavy whipping cream until stiff peaks form.
In a separate bowl, mash the strawberries and lemon juice with a fork or potato masher.
Fold the sweetened condensed milk and mashed strawberries into the whipped cream until just combined. If desired, stir in strawberry extract to deepen the pink color and give it a touch more strawberry flavor.
Remove the chilled loaf pan from the freezer and pour the ice cream mixture into the loaf pan. Garnish with a few sliced strawberries.
Place the loaf pan back into the freezer for 6-8 hours until the ice cream is set. When ready to serve, scoop in bowls or scoop into an ice cream cone, enjoy!
CRAVING MORE RECIPES?
No-Churn Strawberry Ice Cream
- 2 cups cold heavy whipping cream
- 14 ounce can sweetened condensed milk
- 2 cups chopped fresh strawberries hulled with stems removed
- 1 Tablespoon lemon juice
- 1 teaspoon strawberry extract, optional
- Place a loaf pan in the freezer to chill.
- In a large mixing bowl, use an electric mixer to beat the chilled heavy whipping cream until stiff peaks form.
- In a separate bowl, mash the strawberries and lemon juice with a fork or potato masher.
- Fold the sweetened condensed milk and mashed strawberries into the whipped cream until just combined.
- If desired, stir in a few drops of strawberry extract to deepen the pink color and add a bit of extra strawberry flavor.
- Remove the chilled loaf pan from the freezer and pour the ice cream mixture into the loaf pan.
- Garnish with a few sliced strawberries.
- Place the loaf pan back into the freezer for 6-8 hours until the ice cream is set.
- When ready to serve, scoop in bowls or scoop into an ice cream cone, enjoy!
- You can use other fruits and mix-ins for this recipe, see some ideas above.
- This can be doubled, you will just need to use two loaf pans.
- Make sure that this freezes for at least 8 hours.
- If you don’t have or want to use strawberry extract, you can add a few drops of red food coloring or just leave it all our altogether.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.