No-Churn Strawberry Ice Cream is the 3-ingredient dessert recipe you’ll want to make all summer long (or year-round if you use frozen strawberries!). There’s no fancy machine needed for this extra-creamy ice cream. Best of all, you can tweak this recipe to include whatever fruit is in season, from peaches and raspberries to mangos and bananas.
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True ice cream lovers know ice cream’s the answer to many situations. Too hot outside? Ice cream. Bad day? A scoop will cheer you up. Great day? Break out the carton.
This simple strawberry ice cream is about as simple as buying something store-bought, but just as (or more!) delicious. Like my No-Churn Vanilla Ice Cream, it has a base of sweetened condensed milk and heavy whipping cream—but adds a blast of fresh fruit flavor with mashed strawberries.
Unlike traditional churned ice cream, this creamy strawberry ice cream doesn’t need an ice cream maker. Instead, sweetened condensed milk is stirred into mashed berries, then fluffy whipped cream is folded in. Like traditional ice cream, the strawberry dessert still needs time in the freezer to firm up before scooping and serving.
Elevate your ice cream sandwich game by pairing chocolate chip cookies with this strawberry no-churn ice cream.
Why You’ll Love This Recipe
- Just three ingredients.
- Ready for the freezer in 10 minutes or less.
- An easy way to make homemade ice cream without a machine.
- Kid-friendly.
- Customizable with all your favorite fruits and mix-ins.
- Strawberries: You can use fresh or frozen strawberries. If you’re using fresh strawberries, make sure to remove the hull (the green tops and white part underneath them) before mashing.
- Sweetened condensed milk: Instead of making a custard base (like you would have to for traditional ice cream), sweetened condensed milk is a genius shortcut. It adds all the creaminess without the effort.
- Heavy whipping cream: You’ll want to make sure the heavy whipping cream is thoroughly chilled, which will allow it to whip faster and better. Whipping the heavy cream and gently folding it in makes this quick strawberry ice cream airy.
See the recipe card for full information on ingredients and quantities.
- Mash the berries. Place the strawberries into a large bowl, then mash with a potato masher, pastry cutter, large spoon or fork until the berries are about the size of peas. Then, stir in the sweetened condensed milk.
- Whip the heavy cream. Using a stand mixer fitted with the whisk attachment or a handheld mixer and a large bowl, beat the heavy whipping cream until stiff peaks form. This will take a couple of minutes.
- Fold the whipped cream into the sweetened condensed milk mixture. Add half of the whipped cream into the berries, folding gently with a spatula. Then, add the rest of the whipping cream, folding it in until no white streaks remain.
- Transfer the mixture. Pour the ice cream base into a loaf pan and cover with plastic wrap or an airtight container with a lid.
- Freeze. Place the pan or container into the freezer and leave until firm (about 6 hours).
- If using frozen strawberries, thaw them at room temperature for 10 minutes before mashing.
- Get creative with mix-ins like chopped nuts, chocolate chips, or swirls of fruit preserves for added flavor and texture.
- Let the ice cream soften at room temperature for a few minutes before scooping, especially if it’s been frozen for a while.
Best of all, you can tweak this recipe to include whatever fruit is in season, from peaches and raspberries to mangos and bananas. Grab your fruit of choice, give it a quick mash, and get that heavy cream-a-whippin’ before transferring it all into a loaf pan for freezing.
Craving a chocolatey twist? Mix in chocolate chips or chunks! Prefer a touch of lemon, coconut or almond flair? Grab any extracts!
This will last about 1 month in the freezer.
And when it comes to freezing, here’s my #1 tip: Wrap the loaf pan securely with plastic wrap so that it’s touching the top of the ice cream, then pop the whole container in a super-sized sealable plastic bag. The extra layer of insulation will prevent any ice crystals from forming on your 3-ingredient no-churn strawberry ice cream.
Frequently Asked Questions
There are vegan alternatives you could use to make dairy-free no-churn ice cream (coconut-sweetened condensed milk and non-dairy whipping cream substitutes). I haven’t tried either of these in this recipe, but please leave a comment if you do!
For soft-serve consistency, serve the no-churn ice cream sooner. The ice cream will take about 6 hours to firm up, so for softer ice cream start checking at the 4-hour mark.
You can try serving the ice cream in between two cookies (peanut butter cookies would pair particularly well!) or drizzling it with chocolate sauce or butterscotch sauce. A scoop of no-churn ice cream is also great on top of brownies or toffee blondies.
- Chocolate-Covered Strawberries Brownies
- Chocolate Strawberry Bruschetta
- Simple Strawberry Slab Pie
- Strawberry Pretzel Dessert Cups
- Strawberry Cheesecake Chimichangas
- Strawberry Rhubarb Turnovers
Ingredients
- 1 pound fresh or frozen strawberries (See Kelly’s Notes)
- 1 (14-oz.) can sweetened condensed milk
- 2 cups heavy whipping cream, cold
Instructions
- Add the strawberries to a large bowl, and using a pastry cutter or a heavy spoon, mash the strawberries until they are the size of peas. Stir in the sweetened condensed milk. Set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold heavy cream until stiff peaks form, about 2 minutes. (Alternately, use a handheld mixer and beat until stiff peaks form.)
- Add half of the whipped cream to the sweetened condensed milk, using a spatula to fold the ingredients together. Fold in the remaining half of the whipped cream then transfer the ice cream to an airtight container with a lid or a metal loaf pan covered securely with plastic wrap and freeze until firm, at least 6 hours.
Kelly’s Notes
- If using frozen strawberries, thaw them at room temperature for 10 minutes before mashing.
- Add any sort of mix-ins after you’ve folded in all of the whipped cream (fruit, nuts, chocolate chips, etc.) and any extracts (mint, coconut, banana, strawberry, etc.).
- Place the container in a sealable plastic bag and ensure plastic wrap (if using) is touching the surface of the ice cream to prevent ice crystals from forming.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Would u happen ro know the nutrition info on this? I have diabetes and that would be helpful
Hi Alex! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
If I use Bananas instead of strawberries how many should I use?
And whats the best wsy to mash them up?
Hi Alex! I recommend using the same amount of bananas as you would strawberries. And the best way to mash bananas is with a fork or a potato masher.
Love this! So easy and versatile. I made with maraschino cherries and almond extract!! Kids said it was the best
Awesome! I’m so thrilled your family enjoyed the recipe, Lindsey!
I used cherries and chocolate chunks to make my own version of Cherry Garcia ice cream! I am never buying ice cream again! It was delicious and so easy to make! Not to mention it was not as sweet as the stuff you buy at the store! Thanks!
I’m so glad you enjoyed the recipe, Rebecca!
I used 2 Tbs of Mint chocolate Chip Skinny Syrup, and some crushed dark chocolate chips and it was fantastic! Can’t wait to try Banana Ice Cream!
YUM! Love your mix-ins, Steve!
It all looks delicious
Thank you so much, Shirley!
So delicious! I added some crumb topping I had leftover from another recipe. Super easy and I’m so glad I didn’t have to get out an ice cream maker!
Love your addition of crumb topping, Amy! I’m so glad you enjoyed the recipe :)
I have used this recipe for 32 years and it is ALWAYS successful!!
It will be great. I did it and it is creamy and heavenly. But remember the 215g SUGAR in the condensed milk. That is OVER 50 t sugar.
Thank you so much for rating the recipe, Richard!
Can’t wait to make this. Will this recipe work with espresso or coffee?
Absolutely, Nancy! I’d add a shot or two of cooled espresso to the sweetened condensed milk and use my vanilla version as the base: https://www.justataste.com/no-churn-vanilla-ice-cream-recipe/