This homemade no churn strawberry ice cream is the answer to those hot summer days when you’re craving something cold, fruity, and creamy. It’s rich, packed with real strawberries, and doesn’t require an ice cream maker.
Made with simple ingredients, this recipe creates a refreshing scoop that bursts with strawberry flavor thanks to the amazing homemade strawberry sauce used in this recipe.
Whether you’re serving it in a cone, a bowl, or as a topping, it’s a classic dessert that delivers every time.
You can also use this strawberry ice cream as a base for milkshakes—just blend with a splash of milk for a quick, creamy treat.
If you’re looking for more no-churn ice cream recipes, try this sprinkles ice cream or orange creamsicle ice cream next.
Table of Contents
The best part…
- No-churn and beginner-friendly: No ice cream machine required.
- Real strawberry flavor: I use both strawberry sauce and chunks for the best taste and texture.
- Perfect texture: Creamy and scoopable with the right balance of sweetness and fat.
- Freezer-friendly: This strawberry sauce ice cream stores well. Make it and store for whenever a craving hits.
Ingredients
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- Strawberries: Fresh or frozen. Used to make the syrup and also folded in for texture.
- Sugar: Sweetens the sauce and brings out the berry flavor.
- Water: use to make the strawberry sauce.
- Vanilla extract: I like to add vanilla all my ice cream bases irrespective of final flavors. I think it enhances the overall flavor of any ice cream.
- Lemon juice: Brightens the flavor and balances the sweetness.
- Sweetened condensed milk: Adds creaminess and sweetness.
- Heavy cream: Whips up into a thick base, giving the ice cream body and structure.
💡Quick Tip: Use cold tools and ingredients! They whip cream faster for no-churn and churn smoother, in less time, for machine-made ice cream.
How to make strawberry ice cream
Make the strawberry sauce: In a small saucepan, combine 1 cup of chopped strawberries with the sugar, water, and lemon juice. Cook over medium heat for 10–15 minutes until thickened. Let it cool completely.
Whip the cream base: In a large bowl, mix the sweetened condensed milk, vanilla extract, salt (if using) and heavy cream.
Beat the mixture with a hand or stand mixer until stiff peaks form, about 3 to 4 minutes with a stand mixer on medium speed.
Add half of the cooled strawberry sauce
Fold in the sauce: Gently fold it to infuse flavor. Then, add ½ cup chopped strawberries for texture.
Transfer and freeze: Pour into a freezer-safe container. Drizzle with the remaining sauce and decorate with the remaining sliced strawberries.
Freeze for at least 4 – 6 hours or overnight.
Serve: Scoop and serve once fully frozen. Enjoy on its own or with toppings like whipped cream or crushed cookies.
Serving suggestions
Pair this ice cream with shortcake, layer it into an ice cream sandwich, or serve on top of warm brownies.
It’s also a great base for strawberry milkshakes or floats.
Storage
Storage: Keep in an airtight container in the freezer for up to 2 weeks.
To serve: Let it sit at room temperature for 5–10 minutes for easier scooping.
Avoid refreezing: Don’t let the ice cream melt completely if you plan to refreeze it, doing so will affect the creamy, scoopable texture. For best results, only scoop out what you need and return the rest to the freezer immediately.
Recipe Tips
- Allow the sauce cool down completely Before folding it into the ice cream.
- Don’t skip the lemon juice, it balances the sweetness and enhances the strawberry flavor.
- To make strawberry swirl ice cream, skip mixing the sauce fully into the base. Instead, layer the whipped mixture and syrup in the container, then gently swirl with a knife before freezing.
FAQs
Yes, thaw them first before making the syrup. This works well if fresh berries aren’t in season.
No. This is a no-churn strawberry ice cream recipe, so all you need is a hand or stand mixer.
You can slightly reduce the sugar in the strawberry sauce, especially if your strawberries are more sweet than tart. However, keep the condensed milk amount the same to maintain texture.
At least 4 hours, but overnight is best for a firm, scoopable texture.
This no-churn strawberry ice cream is rich, fruity, and a breeze to make. Whether you’re using fresh or frozen berries, it’s a delicious way to turn simple ingredients into a scoop of homemade joy.
Give it a try today and stash a batch in your freezer for whenever you need a cool treat.
Have fun with it!
Love it! Pin it! then follow @cravingicecreamrecipes for more treats!
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Homemade strawberry ice cream
Ingredients
- 2 cups Heavy cream
- 14 oz Condensed milk
- 2 teaspoons Vanilla extract
- ⅛ teaspoon Salt (optional)
For the strawberry sauce
- 2 cups Strawberries (fresh or frozen)
- ½ cup Sugar
- ½ cup Water
- 2 Tablespoons lemon juice
Instructions
- In a saucepan, add the sugar, water, 1 cup of strawberries, and lemon juice. Cook over medium heat, stirring from time to time, until the mixture thickens into a syrup, about 10–15 minutes.
- Take the pan off the heat and let the sauce cool completely. This will be the strawberry base for your ice cream.
- In a mixing bowl, combine the condensed milk, vanilla extract, salt and heavy cream. Beat with a hand or stand mixer until the mixture becomes thick and holds stiff peaks, about 3 – 4 minutes. Avoid over-mixing, or it may turn grainy.
- Gently fold in half of the cooled strawberry sauce. Stir in ½ cup of quartered strawberries for added texture.
- Transfer the mixture into a freezer-safe container. Top with the remaining sauce and another ½ cup of diced strawberries.
- Cover and freeze for at least 4 – 6 hours, or until firm. Scoop, serve, and enjoy.
Notes
- For a thicker syrup, allow it to simmer a little longer.
- Switch it up with blueberries, raspberries, or other fruits.
- Chocolate chips, nuts, or caramel make tasty mix-ins.
- No mixer? You can whisk by hand, but it will take more effort.
- Use cream with at least 35% fat so it whips up properly.
- For a smoother syrup, strain out the seeds before adding.
- Stir gently when folding to keep the cream light and airy.
- Store in an airtight container for up to 2 weeks. If too firm, let it soften at room temperature before scooping.
