It takes just 15 minutes to prep and make this homemade Strawberry Ice Cream.
This recipe uses heavy cream, sweetened condensed milk, and a strawberry compote!
No ice cream maker is required for this no-churn ice cream recipe.
Try out my no-fry fried ice cream, mint chocolate chip ice cream cake, or this dairy-free coconut ice cream.
All of these frozen treats are an absolute delight.
What Does No Churn Mean?
No-churn means that you do not need an ice cream maker to make the ice cream.
You simply mix the ingredients, pour them into a pan, and freeze. Once it is set up, scoop and serve.
Reasons To Try This No-Churn Strawberry Ice Cream
- Soft, creamy, and velvety is what you will get with this no-churn strawberry ice cream.
- The homemade strawberry compote offers a rich and fresh strawberry flavor.
- Easy to make, and no ice cream maker or special tools are needed.
- This recipe can be mixed up in minutes and tossed in the freezer to set up.
- Budget-friendly to make.
Ingredients
Strawberries: Reach for fresh and vibrant berries that are vibrant in color.
Sugar: The sugar is used to help sweeten the berries and balance out the tartness, if any, in the fruit.
Lemon Juice: The lemon is the acid in the compote, which will balance out the sweet flavors. Also, the lemon juice will help act like a pectin and thicken the mixture as it cooks.
Heavy Cream: The heavy cream is the base of the ice cream and will add a thick and rich flavor.
Sweetened Condensed Milk: The condensed milk will create a super thick and creamy consistency and add sweetness, of course. Plus, it helps maintain a softer, scoopable texture.
How to Make Strawberry Ice Cream
Full directions and measurements are in the printable recipe card at the bottom of the page.
This is a quick walkthrough of how it is made.
Step 1: Start by making the compote.
Add the ingredients to the saucepan and heat over low heat.
Stir often, as you want the juices to release from the berries.
Step 2: You can mash the berries with a potato masher if you like.
Bring the mixture to a low simmer, cooking for about 15 minutes or until it thickens.
Step 3: Once thickened, remove it from heat and allow it to cool before you use it.
Step 4: For the ice cream, add the cream to a bowl.
Whip on low speed with a hand mixer or stand mixer.
Slowly work up to medium-high speed until stiff peaks form.
Step 5: Once stiff peaks form, mix in the condensed milk on low.
Then fold in the strawberry compote.
Step 6: Pour the ice cream into a 9×13 pan, cover, and freeze.
Step 7: Once frozen, you can then scoop and serve.
It’s key to ensure that your heavy cream reaches full, stiff peaks. Then, you will lightly mix in the condensed milk and the fruit compote. Having air in the mixture allows for a creamier ice cream.
In most cases, the cause is not having enough air in the whipped mixture. Another option is that it freezes too hard, so letting it sit on the counter for 5-10 minutes before scooping can help soften it up quite a bit.
Before freezing, cover the container with plastic wrap, foil, or an airtight lid. This will help prevent ice crystals from forming on the ice cream.
Variations to Recipe
- Fruit: If you want more flavor than just strawberries, you can add other fruit. Peaches, blackberries, raspberries, etc., would all be delicious.
- Mix-ins: When you fold in the fruit, add chopped nuts, white chocolate chips, crushed cookies, sprinkles, or other mix-ins to your ice cream.
- Jam: If you want to skip the step of making compote, you can use strawberry jam or mix fresh diced berries into the ice cream.
How to Store Homemade Ice Cream
The ice cream can be stored in a covered container that is freezer-friendly for up to 3 months.
No-churn ice cream sets up firmer, so it is helpful to allow it to sit at room temperature for 5-10 minutes before scooping and serving.
Tips For Success
- Stir often when making the compote. You do not want the sugar to burn as it cooks.
- Let the strawberry mixture fully cool once it is done cooking before you mix it into the ice cream base.
- Thoroughly chill the ice cream to let it fully set up before you go to scoop it.
- When you fold the strawberry compote into the ice cream, don’t overmix and deflate the mixture. If you do, it won’t be as light and creamy as you want.
- Run your ice cream scoop under warm water for a few minutes, then dry off the spoon. Use the warm spoon to scoop the ice cream out of the container. The hot spoon works in scooping easier.
- You can use a container for making no-churn ice cream or a pan that you cover well with a lid or foil. If you don’t cover well, ice crystals can form on the ice cream.
More Frozen Treats
if you like this homemade ice cream recipe, you’ll love these ones too:
- Homemade Ice Cream Sandwiches – This recipe includes a homemade sugar cookie filled with delicious ice cream and sprinkles.
- No Fry “Fried” Ice Cream – This No-Fry Fried Ice Cream recipe is SO easy and inexpensive to make at home.
- Banana Nutella Ice Cream – Simple recipe that only uses a couple ingredients.
- No Churn Pumpkin Pie Ice Cream – Enjoy all the fun of summer and the flavor of fall.
- Cherry Cheesecake Ice Cream – This is such a simple recipe that everyone will love.
- Strawberry Shortcake Ice Cream Pops – delicious and so easy to make!!
No Churn Strawberry Ice Cream
Ingredients
Strawberry compote
- 1 lb strawberries diced
- 2 T sugar
- 1 T lemon juice
Ice cream
- 4 c heavy cream
- 1 – 14 oz can sweetened condensed milk
Instructions
- To make the strawberry compote – in a large sauce pan, combine the strawberries, sugar and lemon juice.
- Heat over low until juices are released, stir frequently. If desired, use a potato masher to make the strawberries smaller.
- Continue to heat at a low simmer until the strawberry mixture begins to thicken. About 15 minutes – stirring frequently.
- Remove from the heat and allow to cool before using.
- To make the ice cream – in the bowl of a stand mixer, whip the heavy cream on med/high speed until stiff peaks form.
- Gently combine the sweetened condensed milk on low speed just until combined. Scrape the sides and fold if needed.
- Add in the strawberry compote and fold just until combined. Do not overstir as it will begin to deflate.
- Pour the ice cream mixture into a 13×9 or similar size baking dish with sides.
- Cover loosely with plastic wrap and freeze.
- Remove from the freezer about 10 minutes before serving for easier scooping.
Video
Notes
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
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