No-Churn Strawberry Ice Cream Clara quick dinners

No-Churn Strawberry Ice Cream is a rich, creamy, and fruity dessert made with just a handful of ingredients—no ice cream maker required. This homemade treat uses real strawberries for natural flavor and color, making it a refreshing choice for warm days or anytime you’re craving something sweet and cool.

Why You’ll Love This Recipe

• No Equipment Needed Skip the ice cream machine and still get creamy, scoopable results.
• Fresh Strawberry Flavor Made with real strawberries for an authentic, sweet taste.
• Super Simple Just blend, whip, fold, and freeze—anyone can make it.
• Customizable Easy to adjust or add mix-ins like chocolate chips or crushed cookies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups fresh strawberries, hulled and chopped
• 1 tablespoon lemon juice
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons vanilla extract
• 2 cups heavy whipping cream

Directions

1. Puree the Strawberries
   In a blender or food processor, blend strawberries and lemon juice until smooth. Optionally, strain to remove seeds for a smoother texture.
2. Make the Ice Cream Base
   In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and strawberry puree. Stir until well blended.
3. Whip the Cream
   In a separate bowl, whip the heavy cream with a hand mixer on medium-high speed until stiff peaks form.
4. Fold the Mixtures Together
   Gently fold the whipped cream into the strawberry mixture in three batches, using a spatula. Be careful not to deflate the mixture.
5. Freeze
   Pour the mixture into a 9×5-inch loaf pan or freezer-safe container. Smooth the top, cover, and freeze for at least 6 hours or until firm.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Freeze Time: 6 hours
• Total Time: 6 hours 15 minutes

Variations

• Strawberry Swirl: Reserve some puree and swirl it through the ice cream before freezing.
• Chocolate Chip: Stir in ½ cup mini chocolate chips before freezing.
• Berry Blend: Use a mix of strawberries, blueberries, and raspberries for a berry fusion flavor.
• Cream Cheese Twist: Add 4 ounces of softened cream cheese to the puree for a strawberry cheesecake vibe.

Storage/Reheating

• Storage: Store tightly covered in the freezer for up to 2 weeks.
• Serving Tip: Let the ice cream sit at room temperature for 510 minutes before scooping for best texture.

FAQs

Can I use frozen strawberries?

Yes, just thaw them first and drain any excess liquid before blending.

Do I have to whip the cream?

Yes, whipping the cream is essential for creating a light, airy texture without an ice cream maker.

How do I make it dairy-free?

Use dairy-free whipped topping and coconut condensed milk as substitutes.

Is there a way to reduce the sweetness?

Use less condensed milk or add more strawberries to balance the flavor naturally.

What if I don’t have a loaf pan?

Any freezer-safe container with a lid will work—just be sure it’s deep enough.

Can I add alcohol?

Yes, a tablespoon of vodka can help keep the texture softer and more scoopable.

Why is my ice cream icy?

Make sure everything is well-blended and covered tightly to avoid freezer burn or ice crystals.

Can I add cookie or cake pieces?

Absolutely! Fold in chunks of your favorite baked goods before freezing.

Does this work with other fruits?

Yes, you can use mangoes, peaches, or raspberries with the same method.

Can I serve this right after blending?

No, it needs to freeze fully for at least 6 hours to firm up like ice cream.

Conclusion

No-Churn Strawberry Ice Cream is a simple, satisfying treat that delivers the classic flavor of summer in every bite. With just a few ingredients and no special equipment, it’s an ideal recipe for both beginner and seasoned home cooks. Make a batch today and enjoy the sweet rewards straight from your freezer.

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