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Easy 3-Ingredient No-Churn Strawberry Ice Cream

Close-up of two scoops of vibrant pink strawberry ice cream served in a small white bowl.
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You can make rich and creamy homemade strawberry ice cream without an ice cream maker using just three simple ingredients. This recipe is perfect for a quick summer dessert.

Ingredients

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  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups heavy whipping cream, cold
  • 1 cup fresh or frozen strawberries, pureed

Instructions

  1. Prepare your strawberries: If using fresh strawberries, wash and hull them, then blend them until you have a smooth puree. If using frozen, thaw them slightly and blend until pureed.
  2. In a large bowl, whip the cold heavy whipping cream using an electric mixer until stiff peaks form. This usually takes 3 to 5 minutes.
  3. Gently fold the sweetened condensed milk into the whipped cream until just combined. Do not overmix, or you will deflate the cream.
  4. Fold in the strawberry puree until the mixture is uniformly pink and the fruit is distributed throughout the base.
  5. Transfer the mixture to a freezer-safe container, like a loaf pan or an airtight container. Cover the surface directly with plastic wrap to prevent ice crystals from forming.
  6. Freeze for at least 6 hours, or until firm enough to scoop. This no-churn method requires patience, but the result is worth the wait for this creamy strawberry frozen dessert.

Notes

  • For an even richer flavor, add 1 teaspoon of pure vanilla extract along with the condensed milk.
  • If you want a more intense strawberry flavor, you can reduce the heavy cream slightly and add more puree.
  • This recipe is egg-free, making it a great option for beginners looking for simple homemade strawberry ice cream.

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