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no-churn strawberry ice cream

No-Churn Strawberry Ice Cream

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


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!


  • 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


  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!


*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

Keywords: BEST strawberry ice cream recipe // 3 ingredient strawberry ice cream // no churn strawberry ice cream

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