Why You’ll Love This Recipe:
This No-Churn Strawberry Ice Cream delivers all the creamy, dreamy satisfaction of traditional homemade ice cream without the need for an ice cream maker. The recipe transforms simple ingredients into a luxuriously smooth dessert that’s bursting with fresh strawberry flavor. What makes this recipe truly special is its foolproof nature – even beginners can achieve professional-quality results every time. The combination of sweetened condensed milk and whipped cream creates an incredibly rich texture that rivals any premium store-bought ice cream, while fresh strawberries provide natural sweetness and vibrant color that makes this dessert as beautiful as it is delicious.
Ingredients You’ll Need:
- 2 cups fresh strawberries, hulled and chopped
- 1 tablespoon lemon juice
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
How to Make No-Churn Strawberry Ice Cream:
Step-by-Step Instructions:
Step 1: Prepare the Strawberries Wash, hull, and chop the fresh strawberries into small pieces. Place them in a bowl and toss with lemon juice to prevent browning and enhance their natural flavor. Set aside to allow the strawberries to release their juices, approximately 10-15 minutes.
Step 2: Create the Base In a large mixing bowl, combine the sweetened condensed milk and vanilla extract. Whisk together until smooth and well incorporated. The sweetened condensed milk serves as both the sweetener and provides the creamy base that prevents ice crystals from forming.
Step 3: Whip the Cream Using an electric mixer or stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. This typically takes 3-4 minutes on medium-high speed. Be careful not to over-whip, as this can lead to a grainy texture in your finished ice cream.
Step 4: Fold Together Gently fold one-third of the whipped cream into the sweetened condensed milk mixture to lighten it. Then carefully fold in the remaining whipped cream in two additions, being mindful not to deflate the air you’ve incorporated. Finally, gently fold in the prepared strawberries and their juices.
Step 5: Freeze Transfer the mixture to a 9×5-inch loaf pan or similar freezer-safe container. Cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 6 hours or overnight until completely firm.
Helpful Tips:
Use room temperature ingredients when possible, as they combine more easily and create a smoother final texture. When selecting strawberries, choose the ripest, most fragrant berries available for maximum flavor impact. If your strawberries aren’t perfectly sweet, consider macerating them with a tablespoon of sugar along with the lemon juice to draw out more natural sweetness.
For the smoothest texture, ensure your mixing bowl and beaters are completely clean and free from any grease residue before whipping the cream. Cold equipment can also help achieve better whipped cream results. When folding ingredients together, use a gentle motion from bottom to top to preserve the airiness that creates the light, creamy texture.
Details:
Prep Time: 20 minutes
Freeze Time: 6 hours minimum
Total Time: 6 hours 20 minutes
Servings: 8-10 generous scoops
Difficulty Level: Easy
This No-Churn Strawberry Ice Cream recipe yields approximately 1.5 quarts of finished ice cream. The texture will be perfectly scoopable after the initial freeze time, though allowing it to freeze overnight will result in an even firmer consistency that’s ideal for serving at parties or special occasions.
