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.
Benefits of No-Churn Ice Cream
There are quite a few benefits of homemade ice cream that doesn’t require churning.
First of all, you don’t need a churn. I know that sounds redundant, and maybe it is.
But it’s a benefit. 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.
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.
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—cream, sweetened condensed milk, and strawberries.
Yep, that’s all. Sure, you can add other items, but the key is that you don’t need to.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
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.
Next, chop the strawberries into small pieces.
This makes it easier to mash them, which is the next step.
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.
Then pour the heavy whipping cream into a large mixing bowl.
Using a hand or stand mixer, start whipping the cream.
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.
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.
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.
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.
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.
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 I go to bed so I’m forced to wait.
One of the things I love about having a food blog is sharing my favorite recipes. And I have quite a few of them, including refreshingly crisp salads, meats, side dishes, and satisfying and filling casseroles.
My husband and I both enjoy this delicious broccoli slaw that gives you the perfect balance of crunch and creaminess. Or if you prefer a more traditional shredded salad, you’ll love this creamy coleslaw.
Another salad we love is my mama’s easy potato salad. I always got a kick out of how she garnished it, so I now do a similar version of it.
My husband and I both also love this delicious pesto chicken dish from Back to My Southern Roots. I serve it with fettuccine and a green vegetable.
- 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)
- Chop the strawberries and put them in a medium-size mixing bowl.
- Mash them to release some of the liquid.
- In a larger mixing bowl, beat the heavy whipping cream until it forms stiff peaks.
- Pour the sweetened condensed milk into the beaten cream and stir until well mixed.
- Fold in the strawberries.
- 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.
- Pour into a freezer-safe container and gently cover the top with plastic wrap to prevent ice crystals from forming.
- Freeze for at least 6 hours—overnight is even better.
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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.