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Clear glass bowl with two scoops strawberry ice cream on a red and white striped ticking tablecloth with fresh strawberries around bowl.
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5 from 30 votes

No Churn Strawberry Ice Cream

No need for an ice cream maker. Just two basic ingredients will give you a start for countless variations. This recipe can be made with fresh or frozen strawberries.
Prep Time1 hr 30 mins
Cook Time9 hrs 3 mins
Freezing Time6 hrs
Total Time7 hrs 30 mins
Course: Dessert. sweets. tart, frozen dessert
Cuisine: Italian and American
Servings: 12 people
Calories: 245kcal
Author: Marisa Franca @ All Our Way


  • 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)


  • 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.


  • 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. 
*** You may use 2 teaspoons of Vanilla extract if you prefer not to use the liqueur. But the ice cream will have a tendency to freeze harder. Just leave out an additional 5 minutes before serving. 
  • Inspired by Jonathan at the Candid Appetite.


Calories: 245kcal | Carbohydrates: 23g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 251mg | Potassium: 73mg | Fiber: 1g | Sugar: 8g | Vitamin A: 600IU | Vitamin C: 15.1mg | Calcium: 30mg | Iron: 1mg