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!

Hello! Did you miss me? I took a break from posting this Monday because it was a holiday here in AB. Family Day!

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. 

How do you make this strawberry ice cream?

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?

For this recipe, I first created a concentrated strawberry puree in a small saucepan on the stove.

Simmer the strawberries with a bit of sugar until they heat up and start reducing liquid. By letting the mixture simmer for a while, the mixture begins to reduce to a thicker, less watery version. Then, use an immersion blender to puree the mixture, or transfer it to a high-powered blender and make it smooth. Measure out 1 cup of the puree.

Allow it to cool down for about 30 minutes. In the mean time, whip the cream until stiff peaks begin to form. Add the cooled strawberry puree to the whipped cream and whip again on high until totally combined.

At this point, you’ll fold in the can of condensed milk with a spatula.

Spread everything out into a large freezer-safe container and place in the freezer for 5-6 hours before scooping and serving! 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.

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 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!

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 Strawberry Ice Cream

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5 from 8 reviews

• Author: Katherine | Love In My Oven
• Total Time: 6 hours
• Yield: 1 1/2 pints 1x

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Description

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!

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Ingredients

Scale 1x2x3x

• 1 lb strawberries (fresh or frozen)*
• 1 tbsp water
• 2 tbsp granulated sugar
• 2 1/2 cups heavy cream
• 1 (300mL) can of condensed milk

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Instructions

1. In a small saucepan on the stove, combine the strawberries, water (if using fresh) and granulated sugar. 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. Use an immersion blender to blend strawberries to a puree, or transfer the mixture to a high powered blender and blend until smooth. Measure out 1 1/2 cups of the puree and set aside to cool.
2. 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.
3. 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. Place the ice cream into the freezer for 5-6 hours before serving.

Leftover ice cream can be stored in an airtight container in the freezer for up to 2 months. It will get harder/more crystallized over time!

Notes

*if using frozen strawberries, do not add extra water to the saucepan

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: ice cream
• Method: no churn
• Cuisine: american

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