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No Churn Strawberry Ice Cream

If you always keep a few ingredients in your kitchen, you can always have fresh ice cream for dessert.
Course: Endings
Cuisine: American
Keyword: ice cream, no-churn, strawberry
Servings: 16 servings


  • 1 pound Frozen Strawberry, thawed for 10-15 minutes You can use fresh strawberries but i like a mix
  • 1 14-ounce can Sweetened Condensed Milk
  • 1 tsp. Pure Vanilla Extract
  • Pinch Fine Sea Salt
  • 2 cups Heavy Cream
  • 1 pint Fresh Strawberries, sliced


  • Place semi-thawed strawberries in a food processor. Pulse until you have small pieces, but not puree. If you don't have a food processor, you can use a good blender or chop manually.
    Add condensed milk, vanilla and salt to strawberry mixture. Pulse to combine.
    Put in a medium bowl and set aside.
  • In another bowl, beat heavy cream to stiff peaks.
    Lighten strawberry mixture by mixing in 1 cup of the whipped cream. Then fold remaining whipped cream into strawberry mixture until fully combined.
    You want to be fully combine but do so gently so you don't lose the air from the whipped cream.
  • Gently add in sliced strawberries. If you are adding other add-ins, like chocolate chips, now is your time.
    Spoon all of the "ice cream" into a freezer safe container. Be sure to leae aobut an inch from top. The ice cream will expand as it freezes. Cover and freeze for 2-4 hours until solid.
    2 hours will give you more of a soft serve consistency. 4 hours will give you a frozen solid ice cream.
  • Serve and enjoy!