No-Churn Strawberry Ice Cream

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Enjoy homemade strawberry ice cream anytime of year using fresh or frozen strawberries. For this recipe, no ice cream maker required.

No-Churn Strawberry Ice Cream

Prep Time: 20 minutes
Cook Time: 15 minutes
Freeze Time: 4 hours
Total Time: 4 hours 35 minutes
Yield: 4
Calories: 473kcal

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For strawberry swirl syrup:

  • 1 ½ cup strawberries finely chopped
  • 3 Tbsp granulated sugar

For ice cream:

  • 2 cups heavy whipping cream
  • cup sweetened condensed milk
  • 1 tsp vanilla extract
  • ½ cup fresh or frozen strawberries chopped


  • Wash strawberries and pat them dry. Chop them into small pieces.
  • To make the strawberry swirl syrup, heat 1 ½ cups strawberries and sugar in small sauce pan. Stir for about 15 minutes until the strawberries are a syrupy consistency. Remove from heat; place in refrigerator to cool.
  • While sauce is cooling, blend ½ cup chopped strawberries with the sweetened condensed milk in a blender until a smooth consistency. Set aside.
  • Whip the heavy whipping cream with a hand mixer until there are soft peaks.
  • Add the sweetened condensed milk mixture and vanilla extract into the cream and mix in until there are soft peaks.
  • Remove the strawberry syrup from the refrigerator. Gently fold strawberry syrup with the cream mixture.
  • Pour mixture into a pan and freeze for at least 4 hours.
  • Once the ice cream is completely frozen, serve and enjoy!


Serving: 1  cup | Calories: 473kcal | Carbohydrates: 28g | Protein: 5g | Fat: 39g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 56mg | Fiber: 1g | Sugar: 26g

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