Creamy No-Churn Strawberry Ice Cream Recipe

It’s easy to make THE BEST Homemade Strawberry Ice Cream without an ice cream maker with only 20 minutes of hands-on time. This recipe combines my mom’s famous cooked strawberry filling with a simple no-churn base of heavy cream and sweetened condensed milk for a sweet, creamy dessert that’s perfect on a warm summer day.

“Very quick and easy to make. I served mine with chocolate covered strawberries and mint leaves as a garnish. Everyone loved it!”

-Nikki

Strawberry ice cream ranks among the classic favorites—alongside chocolate and vanilla—and it’s consistently one of the most popular flavors in the U.S. This recipe aims for real strawberry flavor by cooking fresh berries into a slightly chunky puree before folding them into a creamy, no-churn base. That step concentrates the strawberry flavor and avoids frozen, watery chunks in the finished ice cream.

No ice cream maker is required. With just a skillet, a large bowl, and a mixer you can make this no-churn strawberry ice cream at home. The texture is similar to soft-serve straight from the freezer, so you can scoop and serve without waiting for thawing. Prep takes about 20 minutes, and the ice cream needs at least 5 hours in the freezer to fully set.

Ingredients

Below are the best ingredients for this no-churn strawberry ice cream, what they do, and substitution options. Exact measurements are listed in the recipe card further below.

• Fresh strawberries – Use peak-season berries for the best flavor. If strawberries are out of season, you can use frozen berries; thaw and gently heat them to release juices before cooking as directed.
• Cornstarch – Thickens the cooked strawberry mixture so it doesn’t release too much water into the ice cream.
• Granulated sugar – Sweetens and helps macerate the strawberries during cooking.
• Lemon juice – Brightens and balances the sweetness; fresh-squeezed is recommended.
• Sweetened condensed milk – Creates a rich, smooth, no-churn ice cream base without the need for an ice cream machine.
• Vanilla extract – Enhances overall flavor.
• Sea salt – A pinch intensifies the strawberry and sweet cream flavors.
• Heavy cream – Also called heavy whipping cream; whip to stiff peaks to create a light, airy texture.

Instructions

This no-churn recipe is made in three simple parts: cook the strawberries, prepare the ice cream base, then fold and freeze. Follow these steps for reliable results.

1. Make the strawberry puree. Place hulled, halved strawberries in a large skillet off the heat and mash with a muddler, potato masher, or fork until thick and slightly chunky. Add cornstarch and sugar, then place the skillet over medium heat. When the mixture begins to bubble, reduce heat to medium-low and simmer until thickened, about 5–7 minutes. Remove from heat, stir in lemon juice, and chill the mixture in the refrigerator until cool.
2. Prepare the no-churn base. In a bowl, whisk together sweetened condensed milk, vanilla, and salt. In a separate bowl, whip cold heavy cream with a hand mixer or stand mixer on medium-high until stiff peaks form (about 3–4 minutes). Gently fold the condensed milk mixture into the whipped cream until combined.
3. Combine and freeze. Fold the cooled strawberry mixture into the ice cream base, keeping some swirls if desired. Pour into a 2-quart container (metal freezes a bit faster, but glass or plastic works). Cover tightly with a lid or plastic wrap and freeze for at least 5 hours, or overnight, until firm.

Tip: For completely smooth ice cream without any fruit pieces, puree the cooked strawberry mixture in a blender or food processor before folding it into the base.