No-Churn Strawberry Ice Cream

This is the BEST strawberry ice cream recipe! 3 ingredient strawberry ice cream made with fresh berries and real cream. You’ll love this no-churn strawberry ice cream!

We have been living in the ice age for the past couple of weeks, but this Monday we bundled up and dragged ourselves outside anyway. We did some sledding, dog walking and playground playing. The sun was out and it felt glorious. And what do you know, the next day the weather dramatically increased and it was beautiful again!!

I had planned on posting this pretty pink ice cream before Valentine’s Day, since, well – it’s pink – BUT life has been throwing us a few curveballs and I ran out of time. Plus I’ve got a ton of client work on the go (yay) which is keeping me from actual recipes on the blog. 

But here we go! No-churn strawberry ice cream. 

Is This Ice Cream Made With Real Strawberries?

Strawberry was actually one of the more difficult no-churn flavors I have attempted to create. Strawberries themselves are full of moisture, so adding a ton of them to the ice cream could potentially make the ice cream more crystallized/icy than I would have liked; however, if you don’t use enough strawberries, the ice cream won’t have that strong strawberry flavor or bright pink color you’d expect!

So, what is one to do?

I did in fact use real strawberries for this no-churn ice cream but I first created a concentrated strawberry puree by simmering strawberries on the stove first.

Recipe Ingredients

As per most of my no-churn ice cream recipes, this strawberry ice cream is only made with a few ingredients!

You’ll need:

• fresh or frozen strawberries
• water
• granulated sugar
• heavy cream
• condensed milk

Directions for No-Churn Strawberry Ice Cream

Here are all of the easy step-by-step instructions for this easy strawberry ice cream!

1. In a small saucepan on the stove, combine the strawberries, water and granulated sugar. *Note*: If you’re using frozen strawberries, you won’t need to add any water. Allow the mixture to come to a boil then reduce to a simmer for 10-15 minutes (20 for frozen strawberries). Remove the saucepan from heat.

2. Using an immersion blender or a high powered blender, blend the cooked strawberries to a puree, blending until smooth. Measure out 1 1/2 cups of the puree and set aside to cool for a few minutes.

3. In a large mixing bowl fitted with the whisk attachment, or using a handheld electric mixer, blend the heavy cream until stiff peaks begin to form. Add the cooled strawberry puree and blend again on high until thickened up again.

4. Empty the condensed milk into the strawberry whipped cream and use a spatula to fold everything together until there are no white streaks left. Empty the mixture into a freezer-safe container and smooth it out with a spatula.

*Note*: You’ll need a slightly larger container than you would typically use for my other no-churn recipes, since the volume of this one is a bit bigger.

Place the ice cream into the freezer for 5-6 hours before serving.

Can This Recipe Be Made Dairy-free?

I have not tried it yet, but I think this recipe would work if you followed the methodology from my vegan no-churn chocolate ice cream.

Just replace the dairy whipped cream with coconut whipped cream, and be sure to use coconut condensed milk. 

How Long Does This No-Churn Strawberry Ice Cream Last?

In a freezer-safe container with the lid on, this ice cream will last for a couple of weeks in the freezer before becoming too hard and crystallized. It’s so creamy and delicious, it likely won’t last that long though!

Enjoy!

My Other Favourite No-Churn Ice Creams

I love no-churn ice cream! Here’s some of my other favorite flavors:

• no-churn birthday cake ice cream
• roasted strawberry rhubarb no-churn ice cream
• tiger-tail no-churn ice cream
• no-churn creme egg ice cream

I even have a whole post on 25 no-churn ice cream flavours!

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