No Churn Strawberry Ice Cream

  • Author: Cindy Gibbs
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x


This easy no-churn Strawberry Ice Cream is made with 3 simple ingredients and it’s irresistibly creamy and delicious!



  • 2 pounds fresh strawberries, divided (washed & stems removed)
  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk, 14 ounces


  1. Set aside 1 cup of the strawberries for garnish.  Divide the remaining strawberries in half.  Add 1/2 to a blender and puree them.  Using a potato masher, roughly mash the other half.  Do not drain any juices from the strawberries.  If using frozen strawberries, thaw and drain them.
  2. Add the heavy whipping cream, and sweetened condensed milk to the bowl of a stand mixer, fitted with the whisk attachment.  Whisk the mixture at low speed for about 30 seconds, then cover the mixer with a towel (to keep it from splattering), and turn the mixer to high.  Whisk the mixture until stiff peaks form, (peaks that will stand alone on the whisk attachment).
  3. Using a spatula, gently fold in the mashed and pureed strawberries.  Transfer the mixture to a loaf pan.  Slice the remaining strawberries and use them to garnish the top.  I place 1/2 of each slice into the ice cream, allowing the remaining half to show above the ice cream.
  4. Wrap the ice cream securely and place a piece of plastic wrap directly on top of the ice cream. Freeze for at least 4 hours for soft-serve ice cream or 6 hours or overnight for firm ice cream.
  5. If freezing overnight, allow ice cream to set out for a few minutes to soften before serving.


  • Do not substitute any other milk for the sweetened condensed milk.
  • Do not substitute half & half or milk for the heavy whipping cream.
  • If you use frozen strawberries, allow them to thaw, and drain any excess juice.
  • Category: frozen desserts
  • Method: freeze
  • Cuisine: American

Keywords: strawberry ice cream, no churn strawberry ice cream,