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No-Churn Strawberry Ice Cream

No-churn strawberry ice cream gives everyone a reason to smile. After all, it’s delicious, fun to eat, and a perfect dessert or sweet treat for any special event. And in my world, a special event can be anything from a birthday to simply a hot summer day.

Bowl of no-churn strawberry ice cream

I’ve placed a printable recipe card at the bottom of this post for your convenience.

Benefits of No-Churn Ice Cream

There are quite a few benefits of homemade ice cream that doesn’t require churning. You can probably figure out at least one of them, simply by the name. No churn is needed.

That means you’ll save money on the actual machine and salt that’s required to make it in an ice cream maker. Another benefit is the time you’ll save. Sure, it takes a while to freeze, but you don’t have to spend hours cranking a machine. Just stick it in the freezer and go about your business for a couple of hours.

Bowl of strawberry ice cream, 3 strawberries, and a dish towel that reads, "You make me smile."

It’s also easy to make with your favorite flavors. This strawberry ice cream is a popular dessert and snack all over the U.S.

Making homemade ice cream with friends and family is a bonding experience. Many of my fondest memories from childhood involve sharing this frozen treat with my cousins.

bowl of strawberry ice cream

No-Churn Strawberry Ice Cream Ingredients

Okay, now we’re at the point where your mind will be blown. Are you ready?

You only need 3 ingredients for this delicious ice cream, and here they are:

  • 1 pint heavy whipping cream
  • One 14-ounce can sweetened condensed milk
  • 1 pound strawberries
Strawberries, sweetened condensed milk, and heavy whipping cream

Yep, that’s all. Sure, you can add other items, but the key is that you don’t need to.

How to Make No-Church Strawberry Ice Cream

First, I always wash strawberries before I make anything with them. I put them in a colander and run water over them for a couple of minutes.

Second, slice the strawberries to make them easier to chop.

Sliced strawberries on a cutting board

Next, chop the strawberries into small pieces. This makes it easier to mash them, which is the next step.

Chopped strawberries in a bowl

Put the strawberries in a medium-size mixing bowl and smoosh them with a potato masher.

This releases the juice to help flavor the base of the ice cream. But don’t worry. There will still be some identifiable strawberry pieces in the mixture.

Mashing strawberries in a bowl with a potato masher

Then pour the heavy whipping cream into a large mixing bowl. Using a hand or stand mixer, start whipping the cream.

Mixing heavy whipping cream in a bowl

I always start out on a low speed so the stuff doesn’t splash all over the place and make a mess. As the cream becomes fluffy, increase the speed.

You’re finished with this step once the cream is whipped enough to form stiff peaks. Next, pour the sweetened condensed milk into the whipped cream.

Pouring sweetened condensed milk into the whipped cream

You can continue to use the mixer, but I prefer to stir it with a spoon. The reason is that I don’t want to flatten the cream by over-mixing. Then, pour the mashed strawberries into the mixture and carefully fold them in.

Pouring strawberries into the ice cream base

The base will have a light pinkish tint. But if you want to be a bolder pink, add a few drops of red food coloring. Be careful with this because a little bit goes a long way.

Swirling a few drops of red food coloring into the ice cream mixture

Final Step

Pour the mixture into a freezer-safe container. Before I put the lid on the container, I like to place a piece of plastic wrap over the mixture to prevent ice crystals.

Plastic wrap on top of ice cream mixture in a freezer-safe bowl

Finally, snap the lid on the container and put it in the freezer. At this point, your work is done. Now it’s time for the freezer to complete the task.

Bowl of ice cream, sealed with a lid

Although it’s tempting to scoop some ice cream before it’s ready, try your best to forget it’s there. It needs to be in the freezer for a minimum of 6 hours to be soft-frozen. However, the longer you wait the better. I like to make it at night before so I’m forced to wait.

Bowls of strawberry ice cream next to strawberries

My favorite way to eat ice cream is with a spoon. However, this strawberry ice cream is delicious when served in your favorite ice cream cone.

More Sweet Treat Recipes

If you like sweets, check out some of these wonderful but easy recipes:

Other no-churn ice creams flavors you can make are this cool and creamy mint chocolate chip and this yummy cinnamon pecan.

No-Bake Cherry Lime Pie – Colorful, fresh, and absolutely delicious, this pie is sure to be a hit at your next family dinner or potluck.

plate of no bake cherry lime pie

Funfetti Whoopie Pies – This fun and delicious dessert from Back to My Southern Roots will have all the kids screaming for more.

Strawberry Dump Cake – The recipe for this yummy treat is super easy. All you have to do is dump the ingredients into a pan, stir, and bake! Top it with ice cream or whipped cream.

strawberry dump cake with Cool Whip

Chill with Dessert

Whether you choose ice cream or one of the other fabulous desserts, you’ll surely be smiling with every single bite. There’s just something special about finishing a meal with sweets or enjoying a sweet afternoon snack!

Yield: 8 servings

No-Churn Strawberry Ice Cream

Bowl of strawberry ice cream next to some strawberries

This no-churn strawberry ice cream is delicious and super easy to make with only a few ingredients.

Prep Time 20 minutes
Additional Time 6 hours
Total Time 6 hours 20 minutes


  • 1 pint of heavy whipping cream
  • One 14-ounce can of sweetened condensed milk
  • 1 pound of strawberries
  • 3 drops of red food coloring (optional)


    1. Chop the strawberries and put them in a medium-size mixing bowl.
    2. Mash them to release some of the liquid.
    3. In a larger mixing bowl, beat the heavy whipping cream until it forms stiff peaks.
    4. Pour the sweetened condensed milk into the beaten cream and stir until well mixed.
    5. Fold in the strawberries.
    6. If you want the base to be a tad pinker, add 3 drops of red food coloring. It won’t change the flavor, but it will look more strawberry-ish.
    7. Pour into a freezer-safe container and gently cover the top with plastic wrap to prevent ice crystals from forming.
    8. Freeze for at least 6 hours—overnight is even better.

Nutrition Information



Serving Size


Amount Per Serving Calories 436Total Fat 28gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 8gCholesterol 90mgSodium 102mgCarbohydrates 42gFiber 1gSugar 41gProtein 7g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

Did you make this recipe?

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Thursday 4th of July 2024

Is there a way to make this with half and half or 2% milk? I’m trying to be a little healthier. This looks really good though.


Friday 5th of July 2024

Hi Nicole. I'm not sure. I think you'd get more ice crystals with the lower fat content. I've noticed the same thing with what we used to call ice milk.


Tuesday 18th of June 2024

Can you use frozen Strawberries?


Tuesday 18th of June 2024

Hi Susie. Yes, you absolutely can use frozen strawberries! I hope you enjoy this recipe as much as we do!

Esme Slabbert

Friday 31st of May 2024

No churn, strawberries and I am all ears and munching I visited you via The Country Cook. My entries are Keto Healthy Cauliflower Rice Latkes, Vegan 3-Ingredient Mango No Churn Ice Cream and Bündner Nusstorte Please join and share your posts with us


Wednesday 15th of July 2020

That looks so good! We love strawberry treats!

frugal hausfrau

Friday 3rd of July 2020

One of my faves! I've only ever made mine with roasted strawberries but your photos have convinced me of the error of my ways!!

Thanks for sharing at Fiesta Friday this week!


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