“This post may contain affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.”
No churn strawberry ice cream is not just a great summer treat, but a fun recipe to make with your kids. With just a few simple ingredients and quick simple steps, this no churn ice cream recipe is one you’ll turn to time and again.
“This post may contain affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.”
Why this recipe works
No churn ice cream is an almost perfect simple summer dessert. It is truly “no fail”. Once you master whipping the heavy cream to the right consistency you are more than halfway there! The only other challenging part is waiting for the strawberry ice cream to freeze through before enjoying it.
Make and enjoy this simple ice cream recipe all in one day or make it ahead of time and share with friends and family at your next summer gathering!
Ingredients
A few notes on the ingredients:
- Strawberry puree: if you don’t have strawberry puree on hand you can easily substitute with strawberry jam
How to make no churn strawberry ice cream (simple step by step instructions)
To make things even simpler, here are step-by-step photos to help you every step of the way.
- In the bowl of a stand mixer fitted with a whisk attachment, pour in the heavy cream and whisk until stiff peaks form being sure not to over whip!
- Gently fold in the sweetened condensed milk and the salt until it's totally combined without deflating the cream.
4. Transfer to a freezer safe container and swirl in the strawberry puree being sure to leave the swirls visible and well distributed throughout the entire ice cream container. I like using this loaf pan or these cute ice cream containers for freezing the strawberry ice cream.
5. Let freeze for at least 4 hours and then enjoy!
For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
Frequently Asked Questions
Ice crystals form when there is either too much water content or the time it takes to freeze is too long. The best way to combat those large ice crystals from forming is by making sure the strawberry ice cream is covered well (think plastic wrap or wax paper on the surface of the ice cream). Additionally, be sure you are putting the ice cream into a really cold freezer and letting it set without opening the freezer for at least 4 hours.
Yes absolutely. Either homemade strawberry puree or store bought jam will work perfectly. The no churn ice cream will be a little bit sweeter than if you used strawberry puree, but it will still taste delicious. Just make sure you evenly distribute in a great swirl.
* It is an egg free substitute to traditional homemade ice cream recipes
* You don’t need any special equipment to make the recipes
* No need to wait for an ice cream maker to freeze for 24 hours before using it.
*The method for this ice cream recipe can be adapted to make other flavors (check out this mint chip recipe and this pumpkin ice cream recipe for inspiration).
How to store no churn ice cream
You want to make sure to store the ice cream in an airtight container so that no ice crystals form. I like using a glass loaf pan and covering it with plastic wrap, or scooping it into individual sized zip top containers or cardboard ice cream containers with lids. No matter what you use, be sure to keep the air out.
One more simple tip
Try this recipe with any seasonal fruit puree or jam you love. Raspberry, blueberry and blackberry all work great in the summer! In the fall try pumpkin no churn ice cream for a simple Thanksgiving dessert.
Looking for more simple dessert recipes? Try these:
When you try this recipe and love it 😍 let me know by leaving a comment below or 5 ⭐ rating!
No Churn Strawberry Ice Cream
Ingredients
- 2 cups heavy cream
- 1 can sweetened condensed milk
- ½ teaspoon salt
- 1 cup strawberry jam or strawberry puree
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment, pour in 2 cups of heavy cream. Whisk until stiff peaks form (about 5 minutes), being careful not to over whip.
- Gently fold in the sweetened condensed milk and the salt. Fold until it's totally combined without deflating the whipped cream.
- Put into the freezer and let freeze at least 4 hours and then enjoy!
Notes
- Take the ice cream out about 15-20 before you are ready to serve it so that it is easier to scoop
- Make sure the whip cream has been whipped to stiff peaks before folding in the strawberry puree
- A standard loaf pan is the perfect vessel for freezing the ice cream. But these cute ice cream containers work as well.
Nutrition
Want more recipes like this delivered right to your inbox? Be sure to subscribe below and never miss a thing!
Leave a Reply