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Easy No-Churn Creamy Strawberry Ice Cream

Two scoops of bright pink strawberry ice cream with visible fruit pieces served in a small white bowl.
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You can make rich, creamy strawberry ice cream at home without an ice cream maker using just a few simple ingredients. This recipe delivers fresh flavor perfect for summer.

Ingredients

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  • 2 cups fresh strawberries, hulled and chopped
  • 1/4 cup granulated sugar (for macerating)
  • 1 teaspoon lemon juice
  • 2 cups heavy whipping cream, cold
  • 1 (14 ounce) can sweetened condensed milk, cold
  • 1 teaspoon vanilla extract

Instructions

  1. Place the chopped strawberries, 1/4 cup sugar, and lemon juice in a bowl. Gently mix them together. Let the strawberries sit at room temperature for at least 30 minutes to macerate, releasing their juices.
  2. After 30 minutes, mash the strawberries slightly with a fork to break them down further, leaving some texture. Set aside.
  3. In a large mixing bowl, pour the cold heavy whipping cream. Use an electric mixer to beat the cream on medium-high speed until stiff peaks form. This takes about 3 to 5 minutes. Do not overbeat.
  4. In a separate bowl, whisk together the cold sweetened condensed milk and vanilla extract until just combined.
  5. Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it.
  6. Add the remaining whipped cream to the lightened mixture. Fold carefully until no white streaks remain. You want to keep the mixture airy.
  7. Gently fold in the macerated strawberries and their juices until they are distributed throughout the base.
  8. Pour the mixture into a freezer-safe container, such as a loaf pan or an airtight container. Cover the surface directly with plastic wrap to prevent ice crystals.
  9. Freeze for at least 6 hours, or preferably overnight, until firm.
  10. When ready to serve your homemade strawberry ice cream, let it sit on the counter for 5 to 10 minutes before scooping.

Notes

  • For the best strawberry flavor, use ripe, fresh strawberries. If using frozen, thaw them completely first.
  • To achieve a very smooth texture, you can blend the macerated strawberries into a puree before folding them into the base.
  • If you want a richer dessert, consider adding 1/2 cup of cream cheese (softened) to the condensed milk mixture for a strawberry cheesecake ice cream variation.

Nutrition

Find it online: https://frostedfancies.com/strawberry-ice-cream-recipe-easy-no-churn/