No Churn Strawberry Ice Cream
This No Churn Strawberry Ice Cream is perfectly creamy with both fresh berries and a decadent homemade syrup mixed in! No ice cream maker? No problem with this homemade strawberry ice cream recipe.
Nothing says summer like indulging in a mouthwatering serving of ice cream! And with this fantastic no-churn recipe, you can enjoy homemade ice cream without the hassle of a bulky machine. Bursting with fresh summer berries, this gluten-free strawberry ice cream is the perfect sweet treat for everyone to savor.
This mouthwatering homemade ice cream is swirled with luscious strawberry sauce and filled with chunks of juicy strawberries, delivering a bold and fruity flavor that will delight your taste buds. You’ll never find store-bought ice cream that can match the rich and satisfying taste of this strawberry swirl ice cream.
But why stop at strawberries? This recipe is versatile, and you can experiment with various fruits of your choice. Imagine a triple-berry ice cream loaded with sweet strawberries, tangy raspberries, and plump blueberries, all bursting with fresh summer goodness! With the right mix of these delightful fruits, you can treat yourself to a refreshing and sweet dessert that’s sure to satisfy any craving!
Why you’ll love this recipe:
- Easy – the hardest part of this recipe is waiting for it to freeze! You just make your strawberry sauce, whip up the ice cream base, and then combine all your ingredients. It is truly that simple!
- Requires No Machine – You don’t need an ice cream machine or any special equipment for this recipe! You need a saucepan and a hand mixer, but if you don’t have one, a whisk and some elbow grease can work just as well!
- Perfect for Strawberry Lovers – this ice cream is loaded with fresh strawberries and bold flavor! There are no artificial flavors here!
Ingredients
Here’s a quick overview of what you will need for this recipe. Exact measurements can be found in the printable recipe card at the bottom of the page.
- Fresh strawberries – We’re using fresh, ripe strawberries for a delicious and juicy flavor!
- Water, Granulated sugar, Cornstarch, and Vanilla extract – These combine with fresh strawberries to create a sauce that enhances the strawberry flavor in this ice cream.
- Sweetened condensed milk, Heavy whipping cream, Vanilla extract, Lemon juice, and Salt – These ingredients come together to create a silk and creamy ice cream with rich and bold flavors.
How to Make
You don’t even need an ice cream maker for this easy strawberry dessert! In addition to the ingredients listed above you will need mixing bowls, a saucepan for the strawberry sauce, and a hand mixer or standing mixer to whip the ice cream base. If you do not have a mixer, you can still make this ice cream with a little bit of elbow grease and a whisk.Here’s a step-by-step guide to making the BEST no-churn ice cream.
Make Strawberry Syrup
To make a delicious strawberry sauce, combine half of the fresh fruit with water, sugar, cornstarch, and 1 tsp of vanilla extract in a pot. Cook the mixture over medium heat until the strawberries start to break down and turn mushy. Using a fork, mash the strawberries as they cook. Once done, remove the pot from heat and allow the sauce to cool for about an hour before serving.
Make the Ice Cream
To make the ice cream, start by adding condensed milk and heavy whipping cream to a bowl. Whip the mixture until it forms soft peaks. Next, add vanilla, lemon juice, and Salt to the bowl and whip again until the ingredients are well incorporated. Finally, fold in the remaining fresh strawberries, making sure not to overmix. *Note: It is crucial to whip the mixture into soft peaks in order to achieve a creamy consistency for the ice cream. Over-whipping can cause the ice cream to become too airy while under-whipping can make it less creamy.
Swirl together
Take your container out of the freezer and transfer the ice cream mixture into it. Then, pour the strawberry syrup mixture over the ice cream and gently swirl it in, being careful not to overmix.
Freeze
Cover your ice cream with plastic wrap and press it onto the surface to prevent it from getting icy. Freeze it for at least 8 hours until the ice cream is firm.
How to store ice cream
Enjoy your homemade ice cream for days with these fantastic reusable tub containers! Not only are they perfect for storing your ice cream, but they’re also airtight, so you don’t have to worry about freezer burn or crystallization. If you prefer to use your loaf pan, simply cover the ice cream’s surface with plastic wrap or wax paper and then tightly wrap the entire pan with plastic wrap.
How long does homemade ice cream last?
This no-churn ice cream can last for months in the freezer if stored properly. To avoid freezer burn, keep the container tightly sealed.
If you love this ice cream, you’ll love these easy strawberry recipes!
- Cheesecake with Strawberry Sauce – The delicious strawberry topping takes this easy cheesecake to the next level! Make it with monk fruit for a diabetic- and keto-friendly dessert EVERYONE will love.
- These Keto Cheesecake Truffles are a delicious no-bake summer treat!
- Beat the summer heat with refreshing Strawberry Lemonade made with fresh strawberries, lemon slices, and mint.
- This Keto Strawberry Limeade Fruit Pizza is a crowd-pleaser! It features a sweet almond flour cookie crust, refreshing lime frosting, and a strawberry topping.
Recipe FAQs
Unfortunately, I cannot recommend a dairy-free solution for this recipe.
Absolutely. The same method can be applied to other fruits such as peaches, blueberries, blackberries, or a mixture.
The base recipe makes a lovely vanilla ice cream. You can use this and customize it by adding other ingredients such as crushed cookies, chocolate chips, nuts, or sprinkles.
Adding 1 tablespoon of vodka will prevent the ice cream from freezing too hard. It makes it easier to scoop without having it thaw for several minutes. You cannot taste the vodka, and it is totally optional.
Get the Recipe: No Churn Strawberry Ice Cream
Ingredients
- 1 lb fresh strawberries, chopped into ½ inch pieces and divided
- ⅓ cup water
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 14 oz sweetened condensed milk
- 2 cups heavy whipping cream
- 2 tsp vanilla extract
- 1 tsp lemon juice
- ¼ tsp salt
Instructions
- Place a metal loaf pan or other freezer-safe container in the freezer while you prepare the ice cream.
- Add half of the fresh strawberries to a pot with the water, sugar, cornstarch, and 1 tsp of vanilla extract. Cook over medium heat until the strawberries start to break down and become mushy. Mash the strawberries as they cook with a fork or wooden spoon. Remove from heat and set aside to cool for 45-60 minutes.
- Add the condensed milk and heavy whipping cream to a bowl and whip into soft peaks. Add the vanilla, lemon juice, and salt, then whip again until incorporated. Fold in the remaining fresh strawberries (uncooked).
- Remove your container from the freezer, then transfer the ice cream mixture to the frozen container. Pour the strawberry syrup mixture on top of the ice cream mixture, then gently swirl it in, making sure not to mix it too much.
- Cover and freeze for 8 hours, then allow to set at room temperature for 15-20 minutes so you can scoop it. Serve immediately!
Notes
- Be sure to whip into soft peaks. If it's not whipped enough, the ice cream won't be creamy enough. If it's whipped too much (to stiff peaks), it will be too airy.
- Any fresh fruit will work (including a triple berry mix with raspberries and blueberries!)
- For ice cream bars, pour the ice cream mixture into popsicle molds, then swirl in a couple tablespoons of the strawberry syrup and freeze.
The ice cream was delicious very flavorful and creamy the first time I made it, I’m making it again this time I will try to mix in the vodka to see if it makes it a bit more scoopable. For the recipe Annie!