This really easy No Churn Strawberry Ice Cream is so creamy and smooth and perfect for cooling off this summer! And there is no cooking or churning to make this ice cream!
Ice cream happens to be one of my favorite desserts!! I will take it in almost any flavor. A few other ice cream desserts you can try is this No-Churn Peppermint Cookie Ice Cream, Brownie Ice Cream Cake, or this No-Churn Pumpkin Ice Cream.
The easiest Ice Cream ever!
Are you looking for an ultra easy ice cream that doesn’t require an ice cream maker!! Then no-churn ice cream is your solution!
I love, love, love ice cream and consider myself an ice cream snob. I would make homemade ice cream for special occasions and I would always make an egg custard base for my ice cream.
Well, that takes time and you have to be careful not to scramble the eggs.
Plus there is the churning time and if you don’t have an ice cream maker you can’t even make it.
That’s where no-churn ice cream saves the day. It doesn’t require any cooking and you don’t need an ice cream maker!
It still turns out creamy, sweet, and smooth. It’s perfect for scooping into a bowl or a cone. And best of all you don’t have to wait for summer to enjoy homemade ice cream!
Easy homemade strawberry ice cream!
I don’t know about you but I can never turn down ice cream even if it’s below freezing outside.
It’s my all time favorite dessert! Especially when topped with all the toppings!
Now you are probably asking how on earth does this no-churn thing work? Well, with traditionally churned ice cream you make a cooked custard base and let it cool.
When cooled it is churned. Churning helps to incorporate air making the ice cream creamy and it also breaks up ice crystals making it smooth.
In no-churn ice cream, the sweetened condensed milk replaces the creamy custard base and the whipped cream replaces the churning.
And it still results in creamy and smooth ice cream! Genius!!
So go ahead and give this yummy cool treat a try and let me know how you like it!!
No Churn Strawberry Ice Cream
- 2 pounds (910g) strawberries, fresh or frozen
- 2 cups (475ml) heavy whipping cream
- 1 (14oz) (396g) can sweetened condensed milk
- 2 teaspoons vanilla
- pinch of salt
- If using frozen strawberries be sure to thaw completely and save the juice. If using fresh wash and remove the stems.
- Puree 1½ pounds of the strawberries and chop the remaining strawberries; set aside.
- In a large bowl beat the heavy whipping cream, vanilla, and salt on high until stiff peaks form. Fold in the condensed milk, pureed strawberries, and chopped strawberries just until combined.
- Spoon into a large container or 2 loaf pans. Cover with plastic wrap pressing against the surface to prevent ice crystals from forming. Place in freezer for a minimum of 10 hours.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.