This homemade strawberry ice cream flavor is so intense it will blow your mind. And to top off how fantastic this frozen dessert is, it’s also a no churn ice cream recipe. The consistency is creamy with no ice crystals plus there are chunks of ripe strawberries studding sweetened condensed milk ice cream scoops.
Ingredients for this recipe: Fresh or frozen strawberries (I used both), sugar, cornstarch, sweetened condensed milk, vanilla extract or strawberry liqueur, heavy whipping cream.
No Equipment for Homemade Strawberry Ice Cream
This is a flavor you can’t buy at a grocery store. It’s special and it’s exactly what we wanted, a special dessert to finish off our youngest son Reid and our oldest grandson Dawson’s birthday.
And, may I say, that it was so well received that we now have orders for No Churn Butter Pecan, Oreo, Peach, Praline, Mint Chocolate Chip, Cookie Dough, Cinnamon Bun, so on and so on ice cream.
When our kids were young we had an electric ice cream maker. That poor machine churned out countless quarts of delicious ice cream.
Eventually, we wore it out. We didn’t replace it since our kids were grown and gone. We didn’t want an ice cream maker around to tempt us into making ice cream.
Homemade Strawberry Ice Cream tastes better than store bought.
Easy ingredients for strawberry no churn ice cream
Yes, Honey and I have a weakness — creamy, cold, delicious ice cream.
For years, whenever our kids and grandkids came over, we purchased ice cream and then gave them the leftovers to take home.
That plan worked fairly well until we discovered Sweetened Condensed Milk Ice Cream.
The beauty of no churn ice cream recipe is that the base has just two ingredients:
- sweetened condensed milk
- heavy whipping cream.
Homemade Strawberry Ice Cream Recipe Basic Ingredients.
We couldn’t believe that the recipe would actually work! How could just a few ingredients make a delicious frozen dessert?
Well, it did!
Since it was strawberry season, that was the flavor we began with.
How to make no churn strawberry ice cream
I have to tell you, this is such a simple and temping recipe, I don’t know whether I’m glad or not that we found this easy method.
Easy directions:
- Freeze a metal bowl and electric beaters.
- Make strawberry sauce and cool completely.
- Whisk strawberry compote with sweetened condensed milk.
- In chilled bowl add the heavy whipping cream.
- Beat cream until stiff peaks form.
- Fold cold strawberry sauce mixture into whipped cream. Mix well.
- Pour into freezer containers and cover with plastic wrap and seal with lid.
- Freeze for at least 6 hours.
Just think, luscious, creamy ice cream any time you want and no need for an ice cream machine!
This easy Homemade Strawberry Ice Cream recipe was just the beginning for us. It could be the same for you too.
Make this rich ice cream method Your Way. The recipe is a blank canvas ready for you to create your masterpiece.
Tips:
- The strawberries are easier to slice if they are partially frozen.
- Make sure to chill the bowl and beaters.
- Cool the strawberry sauce completely before adding to condensed milk.
- Keep the milk and sauce cold while whipping the heavy cream.
- Don’t overbeat the heavy whipping cream, you’ll get butter.
- Freeze for at least 6 hours.
- Take out of freezer 15 minutes before serving.
More sweet condensed milk ice cream ideas:
- No churn Nutella Hazelnut Chocolate Chip Ice Cream — this is the perfect dessert for the chocolate lover. Crunchy hazelnuts and chocolate chips stud the rich creamy treat.
- Cherry Almond Amaretto No Churn Ice Cream — a beautiful pink ice cream with cherries throughout the luscious creamy dessert. Easy and perfect for the Christmas holidays.
- Toasted Pumpkin Pecan No Churn Ice Cream — a wonderful Autumn treat that tastes like a combination of pumpkin and pecan pie.
- Cappuccino Gelato — this is for the coffee lover. Espresso coffee mixes with the rich cream for a delicious decadent treat.
- Heavenly Homemade Irish Cream — not an ice cream but a smooth, rich after dinner drink you’ll want to keep it on hand for special occasions.
These are only a few of the flavors that you can make!
The other dessert we made for the birthday bash is Tiramisu Cake with Zabaglione Topping.
Tutti a tavola è pronto!
Un caro saluto e alla prossima!
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We have several metal bowls like this in varying sizes. They are lightweight and super handy to have, especially if you have to chill the bowl before whipping up the cream. These bowls keep the ingredients cold.
Homemade Strawberry Ice Cream Recipe No Churn
This is the type of frozen dessert that is reminiscent of old-fashioned churn ice cream served at picnic, church socials, and Independence Day. It’s smooth and creamy, filled with chunks of strawberries. A perfect treat on a hot summer day.
If you love this recipe, please give it a 5 star.
No Churn Strawberry Ice Cream
Ingredients
- 2 cups frozen strawberries or 2 cups fresh strawberries, cleaned and stemmed**
- 1/4 cup granulated sugar
- 2 teaspoon cornstarch
- 2 Tablespoons juice from drained strawberries if using fresh strawberries use 2 Tablespoons water
- 1 14 oz sweetened condensed milk (NOT evaporated milk) chilled in refrigerator.
- 3 tbsp strawberry liqueur (optional) ***see notes
- 2 cups heavy whipping cream very cold ( chill your bowl and beaters also)
Instructions
- Place the frozen strawberries in a sieve over bowl to thaw and collect the juice. Once they are thawed, slice them and reserve 2 tablespoons of the juice. ( For fresh strawberries rinse and dry them. Cut off the leafy tops and slice in half.)
- Place the sliced berries with juice in a medium saucepan over medium heat. ( Fresh strawberries will release juice as they cook). Sprinkle with sugar and mix. Allow the berries to cook until they soften about 5 minutes ( longer if using fresh berries)
- Dissolve the cornstarch in the juice (or water if using fresh berries) and add to the simmering strawberries. Stir and continue to cook until it thickens about 1 to 2 minutes. Stir constantly to prevent the compote from burning. Remove from heat and place the sauce pot in ice water, taking care that water doesn't get into the pan, stir until it cools.
- Add the strawberry liqueur and put the sauce in the fridge to keep cold.
- Fit your electric mixer with the whisk attachment. In a medium size bowl whisk the sweetened condensed milk and strawberry compote until mixed. Keep cold.
- In your chilled bowl add the cold heavy whipping cream and beat on medium-high until stiff peaks form when the whisk is lifted. Do not overheat or you’ll get butter.
- With a silicone spatula fold in the strawberry mixture to the whipped cream. Mix together until well mixed.
- Pour into your freezer containers and cover tightly with plastic wrap. Freeze for at least 6 hours or overnight. Store in Freezer.
- When ready to serve, take out of freezer for about 15 minutes. It does freeze hard but it is delicious.
Notes
- The strawberries are easier to slice if they are partially frozen.
- Make sure to chill the bowl and beaters.
- Cool the strawberry sauce completely before adding to condensed milk.
- Keep the milk and sauce cold while whipping the heavy cream.
- Don’t overbeat the heavy whipping cream, you’ll get butter.
- Freeze for at least 6 hours.
- Take out of freezer 15 minutes before serving.
- Inspired by Jonathan at the Candid Appetite.
Nutrition
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