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strawberry no churn ice cream in a white bowl with strawberries

No Churn Strawberry Ice Cream

Marni Katz
Simple and quick strawberry ice cream recipe without any fancy equipment!
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Prep Time 10 mins
Cook Time 9 hrs 21 mins
freeze 4 hrs
Total Time 10 mins
Course Dessert
Cuisine ice cream
Servings 12 servings
Calories 320 kcal


  • 2 cups heavy cream
  • 1 can sweetened condensed milk
  • ½ teaspoon salt
  • 1 cup strawberry jam or strawberry puree


  • 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.
  • Transfer to a freezer safe container, like a loaf pan, and swirl in the strawberry puree/jam.
  • Put into the freezer and let freeze at least 4 hours and then enjoy!


  • 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.


Calories: 320kcalCarbohydrates: 38gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 162mgPotassium: 172mgFiber: 1gSugar: 31gVitamin A: 670IUVitamin C: 4mgCalcium: 124mgIron: 1mg
Keyword no churn ice cream, strawberry puree
Tried this recipe?Let me know what you think!