No Churn Strawberry Ice Cream

Homemade ice cream feels a little magical, doesn’t it? It’s creamy, packed with flavor, and incredibly satisfying—especially when you’ve made it yourself. This no-churn strawberry ice cream is proof that you don’t need fancy gadgets or hours in the kitchen to make something amazing. Just a few simple ingredients, a little prep, and voilà—a dreamy dessert that will impress everyone. The best part? No ice cream maker needed.

Whether you’re hosting a summer barbecue or just craving something sweet, this recipe is sure to be a hit. Let’s get started!

Quick Recipe Snapshot

• Active Time: 20 minutes
• Freeze Time: At least 6 hours
• Servings: About 8 (but feel free to adjust)
• Skill Level: Super beginner-friendly
• You’ll Need:
  • A loaf pan (or any freezer-safe container)
  • Mixer (stand or hand)
  • Spatula
  • Parchment paper
  • Toothpick (optional, but great for fancy swirls!)

Make-Ahead Tip: You can prep this ice cream up to a week ahead. Just keep it sealed in the freezer until you’re ready to dig in.

Ingredients You’ll Need

• 2 cups cold heavy cream (the chilled kind whips best!)
• 1 can (14 oz) sweetened condensed milk
• 5 tablespoons strawberry jam
• 1 cup fresh strawberries, finely chopped
• ½ cup fresh strawberry sauce (or a berry puree)

Substitution Ideas

• No strawberry jam? Use raspberry or any berry jam.
• Fresh strawberries? Frozen ones are fine—just thaw and drain.
• No strawberry sauce? Store-bought puree works, or skip for simplicity.

Pro Tip: Stick to ripe, juicy strawberries for the freshest taste. And make sure to chill your cream, bowl, and whisk for at least 30 minutes before you start. That way, whipping is a breeze!

Quick How-To: Step-By-Step Directions

1. Whip the Cream

First, whip your chilled heavy cream until stiff peaks form. You want it fluffy but smooth—don’t overdo it, or it’ll turn grainy. If you’re using a hand mixer, no worries. It just takes a little more patience.

How to tell it’s ready? Lift the whisk. If the cream holds its shape and doesn’t collapse, you’re good to go.

2. Fold in the Sweetened Condensed Milk

Now, grab a spatula and gently fold the sweetened condensed milk into the whipped cream. Be careful here—no heavy stirring or you’ll lose all that airiness you worked hard for. Use light, sweeping motions until everything is combined.

3. Add the Strawberries and Jam

Stir in the strawberry jam and chopped fresh strawberries. This adds flavor and that amazing burst of juicy goodness. If you want an extra fruity kick, mash up a few of the strawberries before mixing them in.

4. Pour and Swirl It

Pour the creamy mixture into your loaf pan. Smooth out the surface with your spatula. Then, drizzle the strawberry sauce on top and use a toothpick to create pretty swirls. Trust me, it’ll look fancy and taste amazing.

5. Freeze It

Cover the pan tightly with plastic wrap and pop it in the freezer. Let it chill for at least 6 hours—or overnight if you can wait that long!

6. Serve and Enjoy

Before serving, let the ice cream sit out for about 15 minutes to soften. It’ll scoop much easier this way. Serve it up in cones, bowls, or even between cookies for an ice cream sandwich.

Pro Tip: Run your ice cream scoop under warm water before scooping. It glides through like butter!

Fun Variations and Add-Ons

Dietary Options

• Vegan? Use coconut cream instead of heavy cream and sweetened condensed coconut milk.
• Gluten-free? No worries—this recipe is naturally gluten-free!

Flavor Twists

• Toss in chocolate chips or crushed cookies for fun textures.
• Try a different jam like blueberry or apricot for a seasonal spin.
• Add a handful of chopped nuts, like pistachios, for crunch.

Feeling adventurous? Try pairing this ice cream with shortbread cookies or drizzle on some hot fudge for an indulgent treat.

Serving and Storing Tips

Keep any leftovers in an airtight container in the freezer for up to two weeks. To avoid freezer burn, press a layer of plastic wrap directly against the ice cream’s surface before sealing.

When you’re ready to serve, give it about 15 minutes at room temperature to soften. No reheating needed—just scoop and enjoy!

Why You’ll Love This Recipe

This no-churn strawberry ice cream is so easy, you’ll wonder why you ever bothered with store-bought. It’s creamy, fruity, and endlessly customizable. Plus, it doesn’t take much time or effort—just a little love and a lot of strawberries.

So grab your ingredients and make this sweet treat today. Your future self will thank you. Happy scooping! 🍓

Print