No Churn Strawberry Ice Cream

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🍓 Recipe: No-Churn Strawberry Ice Cream

  • Prep time: 20 minutes

  • Freeze time: 6–8 hours (or overnight)

  • Servings: 8–10

  • Difficulty: Easy

Ingredients

  • Fresh Strawberries: 2 cups (hulled and chopped)

  • Granulated Sugar: 2 tbsp (to macerate the berries)

  • Lemon Juice: 1 tsp (brightens the fruit flavor)

  • Sweetened Condensed Milk: 1 can (14 oz), chilled

  • Heavy Whipping Cream: 2 cups (cold, at least 36% fat)

  • Vanilla Extract: 1 tsp

  • Salt: A tiny pinch (to balance the sweetness)

Instructions

  1. Prepare the Strawberry Puree: In a bowl, toss the strawberries with the 2 tbsp of sugar and lemon juice. Let sit for 10 minutes, then blend or mash them. Pro Tip: If you like chunks, leave some bits whole; if you like it smooth, puree it completely.

  2. Reduce (Optional but Recommended): Simmer the puree in a small saucepan over medium heat for 5–8 minutes until it thickens slightly. Let it cool completely. This prevents ice crystals from forming.

  3. Mix the Base: In a large bowl, whisk together the sweetened condensed milk, vanilla, salt, and your cooled strawberry puree.

  4. Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Don’t over-beat, or you’ll end up with strawberry butter!

  5. Fold and Freeze: Gently fold the whipped cream into the strawberry mixture in three batches. Use a spatula and a “cut and fold” motion to keep the air in.

  6. Set: Pour into a 9×5 inch loaf pan. Cover with plastic wrap (touching the surface of the cream to prevent ice crystals) and freeze for at least 6 hours.

💡 Notes & Tips

  • Temperature is Key: Ensure your whipping cream and mixing bowl are ice-cold. This helps the cream achieve maximum volume.

  • The “Ice Crystal” Fix: Pureeing and slightly reducing the strawberries removes excess water, which is the main culprit behind “crunchy” or icy homemade ice cream.

  • The Swirl: For a gourmet look, save 1/4 cup of the strawberry puree and swirl it through the top of the pan with a knife before freezing.

📊 Nutritional Info (Per Serving)

Estimate based on 1/10th of the recipe: | Calories | Total Fat | Carbs | Protein | Sugar | | :— | :— | :— | :— | :— | | 285 kcal | 18g | 28g | 4g | 26g |

✨ Benefits

  • No Special Equipment: Perfect for apartment dwellers or those who don’t want to store a bulky ice cream machine.

  • Customizable: You can easily swap strawberries for raspberries, peaches, or even add chocolate chips.

  • Preservative Free: Unlike store-bought tubs, you know exactly what’s in here: just fruit, cream, and milk.

❓ Common Q&A

Q: Can I use frozen strawberries? A: Yes! Thaw them first and drain any excess liquid before mashing/pureeing.

Q: Why is my ice cream too hard to scoop? A: No-churn ice cream can freeze firmer than churned versions. Let it sit on the counter for 5–10 minutes before serving; it will soften beautifully.

Q: Can I use low-fat milk? A: Unfortunately, no. The high fat content in the heavy cream and the sugar in the condensed milk are what keep the ice cream creamy without the churning process.

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