Creamy Strawberry Ice Cream Recipe – Easy No Churn Summer Dessert

Imagine this: the sun’s beating down, you’re barefoot in the kitchen, and a sweet, fruity aroma is drifting from a bowl of freshly hulled strawberries. That swirl of pink and cream, glistening with icy flecks, is enough to make your heart skip a beat—seriously, this creamy strawberry ice cream recipe is pure summer in a scoop. The first time I made it, I was standing at my counter, elbow-deep in strawberries from our favorite roadside stand. I’d never churned ice cream before (who has time for that on a hot July afternoon?), but the idea of no-churn, homemade strawberry ice cream was too tempting to resist. That first creamy spoonful—bursting with sun-ripened strawberry flavor and just the perfect hint of vanilla—was the kind of moment where you pause, take a deep breath, and just grin because you know you’ve stumbled onto something truly special.

Growing up, my grandma used to make ice cream with one of those wooden crank machines (the kind that took forever and left you with sore arms). She’d always say, “Patience makes for the sweetest treats.” Well, let’s face it—patience isn’t my strongest virtue, and this easy no churn strawberry ice cream recipe is everything I wish I’d known about as a kid. It’s dangerously easy (just five ingredients!), delivers that nostalgic, milky richness, and doesn’t require fancy gadgets or tricky steps. My family can’t stop sneaking spoonfuls straight from the freezer—my youngest calls it “strawberry cloud,” and I can’t really argue with that.

Whether you’re looking for a sweet treat for your kids, a make-ahead dessert for a backyard barbecue, or just something to brighten up your Pinterest board, this creamy homemade strawberry ice cream checks every box. I’ve tested it more times than I’ll admit (in the name of research, of course), and it’s become a staple for birthdays, family reunions, and late-night “just one more bite” cravings. If you’re looking for an easy summer dessert that tastes like a warm hug on a sunny day, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Strawberry Ice Cream Recipe

After years of trying every strawberry ice cream—store-bought, churned, low-fat, you name it—I can say with confidence that this recipe is the real deal. It’s all about that creamy texture and intense strawberry flavor, without any hard-to-find ingredients or complicated steps. Here’s why you’ll be making it on repeat (and why my family swears it’s better than anything from the grocery store):

• Quick & Easy: No ice cream maker? No problem. You only need 15 minutes of hands-on time, then let your freezer do the work. Perfect for busy parents or spontaneous cravings.
• Simple Ingredients: We’re talking strawberries, cream, sweetened condensed milk, vanilla, and a squeeze of lemon. No mystery additives, no stabilizers—just pure, wholesome goodness.
• Perfect for Summer: This is the ideal dessert for barbecues, picnics, Fourth of July parties, or just cooling off after a long day at the pool. It’s the taste of summer in a bowl.
• Crowd-Pleaser: Kids love the sweet, creamy texture. Grown-ups appreciate the real fruit flavor. I’ve served it at family gatherings, and there’s never a scoop left at the end of the night.
• Unbelievably Delicious: The trick is blending fresh strawberries into the cream for maximum flavor, then folding in a few chunky bits for texture. Every bite is a balance of fruity, creamy, and just the right amount of sweet.

What makes this creamy homemade strawberry ice cream different? It’s that perfect balance: a silky base that never turns icy, thanks to the magic of sweetened condensed milk, and a burst of real strawberry in every mouthful. I spent years tinkering with ratios (sometimes too sweet, sometimes too icy, sometimes lacking in that fresh strawberry punch), but this version nails it. The strawberries are macerated with lemon and a pinch of sugar, which brings out their juices—no bland frozen berries here. Plus, you can whip it up in the morning and have a dreamy dessert by dinnertime.

This isn’t just another frozen treat. It’s the kind of dessert that makes you close your eyes and sigh with happiness after the first spoonful. It’s comfort food, made lighter and simpler (no eggs, no custard base, no drama), but with that same old-fashioned ice cream parlor vibe. If you want something that impresses guests but doesn’t stress you out, or you’re just looking for an easy way to make summer feel special, you’ll love this creamy strawberry ice cream recipe as much as I do.

What Ingredients You Will Need

This creamy homemade strawberry ice cream recipe keeps things simple—no weird stabilizers or hard-to-find stuff. Most of what you need might already be in your fridge or pantry, and the fresh strawberries are the star of the show (use the best you can find for big flavor!). Here’s what you’ll need:

• For the Ice Cream Base:
  • 2 cups (475 ml) heavy whipping cream, cold (the higher the fat, the creamier the ice cream)
  • 1 (14-ounce / 396 g) can sweetened condensed milk (I like Eagle Brand, but any will work—this keeps things silky and sweet)
  • 1 teaspoon pure vanilla extract (real vanilla adds depth, or swap for vanilla bean paste if you want those pretty flecks)
  • Pinch of salt (trust me, it pops the strawberry flavor!)
• For the Strawberry Swirl:
  • 1 pound (450 g) fresh strawberries, hulled and chopped (save a few for garnish if you’re feeling fancy)
  • 2 to 3 tablespoons granulated sugar (helps draw out the juices, adjust depending on berry sweetness)
  • 1 tablespoon freshly squeezed lemon juice (brightens the flavor and keeps the color vivid)

Ingredient Tips:

• If strawberries aren’t in season, you can use frozen—just thaw and drain them first, or the ice cream may get icy.
• Looking for a dairy-free option? Use coconut cream (the solid part from canned full-fat coconut milk) and sweetened coconut condensed milk.
• Want it less sweet? Reduce the condensed milk by 2-3 tablespoons and taste before freezing.
• For fun add-ins: toss in mini white chocolate chips, swirl in a little strawberry jam, or add a splash of balsamic vinegar with the berries for a grown-up twist.
• If you’re a fan of tartness, add extra lemon juice or a touch of Greek yogurt for tang.

Honestly, this recipe is forgiving—swap, taste, and tweak as needed. The key is using ripe, flavorful strawberries (if you can snag them from a farmer’s market, even better!). And don’t skip the lemon juice; it really makes the strawberry flavor pop.

Equipment Needed

You won’t need any fancy ice cream makers or special gear for this creamy strawberry ice cream recipe—just a few basic kitchen tools. Here’s what I use every time:

• Large mixing bowl: For whipping the cream. Stainless steel bowls help keep everything cold (and make cleanup a breeze).
• Hand mixer or stand mixer: Either works for whipping the cream. A sturdy whisk works too if you want an arm workout (I’ve done it in a pinch—just takes a bit longer!).
• Medium bowl: For macerating the strawberries with sugar and lemon juice.
• Fine mesh strainer or sieve (optional): If you prefer a super smooth ice cream, you can strain the strawberry puree to remove seeds.
• Spatula: For gently folding the cream and strawberry mixture together. A silicone spatula is my go-to.
• 8×4-inch (20×10 cm) loaf pan or freezer-safe container: This is perfect for shaping and scooping your ice cream. I’ve also used a glass baking dish or a metal cake pan in a pinch.
• Plastic wrap or airtight lid: To prevent freezer burn and keep your ice cream fresh.

Budget tip: No need to buy a special ice cream container—just clean out an old yogurt tub or use a bread loaf pan. For storage, press a piece of parchment or wax paper right on the surface before sealing to keep the texture creamy. If you’re making this for a party, disposable foil pans work too (easy transport!).

I’ve found that keeping your mixing bowl and beaters cold helps the cream whip up faster and fluffier. Just pop them in the freezer for 10 minutes before you start (especially on a hot day!).

Preparation Method

1. Prep the Strawberries (10 minutes):
   • Wash, hull, and chop 1 pound (450 g) fresh strawberries. Place into a medium bowl.
   • Sprinkle with 2-3 tablespoons sugar and 1 tablespoon lemon juice. Stir well.
   • Let the mixture sit for 10-15 minutes, stirring occasionally, until juicy. This step makes the berries super flavorful and juicy.

   Note: If your berries are extra sweet, use less sugar. If you like bits of fruit in your ice cream, reserve a handful to chop and stir in at the end.

2. Blend the Strawberry Mixture (5 minutes):
   • Pour the macerated strawberries (juice and all) into a blender or food processor.
   • Pulse until mostly smooth (a few small pieces are okay for texture).
   • Optional: Strain through a fine mesh sieve for seed-free puree.

   Sensory cue: The puree should be a vivid pink and smell sweet and tangy.

3. Whip the Cream (5-7 minutes):
   • In a large chilled mixing bowl, pour in 2 cups (475 ml) cold heavy cream.
   • Using a hand mixer or stand mixer, whip on medium-high speed until stiff peaks form (the cream should hold its shape but not look grainy).
   • Do not overwhip! Stop as soon as you see peaks—otherwise, you’ll get butter.

   Tip: If you’re not sure, lift the beaters—if the cream stands straight up, you’re good.

4. Combine Condensed Milk & Vanilla (1 minute):
   • In a separate bowl, whisk together 1 can (14 oz / 396 g) sweetened condensed milk, 1 teaspoon vanilla extract, and a pinch of salt.

   This mixture should look glossy and smell like vanilla fudge.

5. Fold Everything Together (3-5 minutes):
   • Pour the strawberry puree into the condensed milk mixture and stir until evenly pink.
   • Gently fold the whipped cream into the strawberry-condensed milk mixture in 2-3 additions, using a spatula. Move slowly so you don’t deflate the cream. The goal is a light, billowy texture with streaks of pink.
   • If you reserved chopped strawberries, fold them in now for extra texture.

   It should look like pink clouds!

6. Freeze (at least 6 hours):
   • Pour the mixture into an 8×4-inch (20×10 cm) loaf pan or freezer-safe container. Smooth the top with a spatula.
   • Press a piece of parchment paper, wax paper, or plastic wrap directly onto the surface (to prevent ice crystals).
   • Freeze for at least 6 hours, preferably overnight, until firm.

   Tip: For best results, don’t stir the ice cream while freezing. Let it set untouched for the creamiest texture.

7. Scoop & Enjoy:
   • Let the ice cream sit at room temperature for 5 minutes before scooping (it softens up perfectly).
   • Scoop into bowls or cones and top with fresh strawberries, whipped cream, or even chocolate shavings if you like.

Troubleshooting:

• If the ice cream is too hard, let it sit out longer before scooping. Homemade no-churn ice cream takes a bit more time to soften than store-bought.
• If you notice ice crystals, make sure your container is tightly covered.
• For a stronger strawberry flavor, swirl in a spoonful of strawberry jam before freezing.

I’ve made this creamy strawberry ice cream recipe dozens of times, and honestly, it’s hard to mess up. Just taste as you go, and don’t be afraid to adjust the sugar or lemon to fit your berries!

Cooking Tips & Techniques

Making homemade no-churn ice cream is easier than you might think, but a few little tricks can take your creamy strawberry ice cream to the next level. Here’s what I’ve learned (sometimes the hard way):

• Chill Everything: Cold cream whips faster and stays airy. I always pop my mixing bowl and beaters in the freezer for 10 minutes before starting (especially when the kitchen’s warm).
• Don’t Overwhip: Whip the cream just until stiff peaks form—if you go too far, you’ll get a grainy texture or even butter. If in doubt, stop early and finish by hand.
• Macerate the Berries: Tossing strawberries with sugar and lemon juice draws out their juices and intensifies the flavor. Don’t skip the resting step—it really makes a difference.
• Folding, Not Stirring: Use a gentle hand when combining whipped cream with the strawberry mixture. Overmixing can deflate the cream and make your ice cream dense. I fold in thirds, using big, sweeping motions.
• Seed-Free or Chunky? If you’re not a fan of seeds, strain the strawberry puree. If you like texture, reserve some chopped berries to stir in at the end—it’s delicious both ways.
• Freezer Storage: Cover the surface with parchment or wax paper, pressing down to minimize air contact. This keeps the top from getting icy (learned this after many a frosty batch!).
• Flavor Balancing: Always taste your strawberry puree before folding it in. Some berries need more sugar or lemon for brightness.
• Timing: This creamy strawberry ice cream needs at least 6 hours to set, so plan ahead if you want it for a party. Overnight is even better—the texture gets ridiculously creamy.

Common mistake? Overmixing the base. I did this once while multitasking and ended up with a weirdly dense, slightly buttery ice cream (still tasty, but not what we want). Another time, I skipped macerating the strawberries and the flavor was flat—don’t be me. Taste as you go, trust your senses, and remember: homemade ice cream is meant to be fun, not fussy!

Variations & Adaptations

Part of the beauty of this creamy strawberry ice cream recipe is how flexible it is. Once you’ve got the basics down, you can play around with flavors, mix-ins, and dietary swaps. Here are some of my favorites:

• Dairy-Free/Vegan: Replace heavy cream with coconut cream (chill full-fat coconut milk overnight, scoop off the thick part), and use sweetened condensed coconut milk. The result is rich, tropical, and just as creamy.
• Berry Medley: Substitute half the strawberries with fresh raspberries, blueberries, or blackberries for a mixed berry ice cream. Just be sure to adjust the sugar and lemon to taste, since different berries have different sweetness levels.
• Chocolate Chip Strawberry: Fold in 1/2 cup (80 g) mini chocolate chips or chopped white chocolate with the whipped cream for a little crunch and extra decadence.
• Low-Sugar/Keto: Use a sugar-free condensed milk and sweeten the strawberries with a low-carb sweetener like monk fruit or erythritol. I’ve tried this for friends who are watching their sugar—it’s still delicious!
• Adult Twist: Add a tablespoon of vodka or strawberry liqueur to the mixture before freezing. This helps keep the ice cream scoopable and adds a subtle grown-up note.
• Allergen-Friendly: For nut allergies, make sure your condensed milk and add-ins are nut-free. For dairy-free, see above. For soy-free, check your chocolate chips and vanilla extract labels.

One of my favorite spins? Swapping half the strawberries for peaches in late summer—wow, the flavor is out of this world. I also love swirling in a ribbon of homemade strawberry jam for extra punch. Don’t be afraid to experiment—let your taste buds (and your pantry) guide you!

Serving & Storage Suggestions

This creamy homemade strawberry ice cream is best served straight from the freezer, just after a few minutes on the counter to soften. Here’s how to make the most of every scoop:

• Serving: For picture-perfect scoops, let the ice cream sit at room temperature for 5-10 minutes. Use a warm scoop dipped in hot water for clean, round servings.
• Presentation: Top with fresh strawberry slices, a dollop of whipped cream, or a sprinkle of crushed graham crackers for cheesecake vibes. Fancy a sundae? Drizzle with chocolate sauce and add some chopped nuts.
• Pairings: Serve with homemade shortbread cookies, lemon bars, or your favorite pound cake. It’s also amazing sandwiched between two sugar cookies for a dreamy ice cream sandwich.
• Storage: Store in an airtight container in the coldest part of your freezer. Press parchment or wax paper directly on the surface before sealing to keep ice crystals at bay.
• Freezer Life: Best eaten within 2 weeks for peak creaminess, but I’ll be honest—it rarely lasts that long around here!
• Reheating: Okay, you won’t be reheating, but if the ice cream gets too hard, just let it sit out a bit longer. Don’t microwave, or you’ll lose that creamy texture.
• Flavor Note: The strawberry flavor deepens after a day in the freezer. If you can resist, make it ahead and let it rest overnight—it’s even better the next day!

Honestly, there’s no wrong way to enjoy this ice cream. Whether you’re scooping it onto cones in the backyard or sneaking a spoonful straight from the container (no judgment), it’s a summer treat that never disappoints.

Nutritional Information & Benefits

Here’s a rough estimate for one serving (based on 8 servings per batch):

• Calories: 250
• Fat: 14g
• Carbs: 29g
• Protein: 3g
• Sugar: 25g

Health Benefits: Strawberries are packed with vitamin C, antioxidants, and fiber, making this creamy strawberry ice cream a treat you can feel good about (in moderation, of course). Using real fruit means you’re getting natural sweetness and nutrients—no artificial flavors here!

Dietary Notes: Gluten-free as written. For dairy-free or vegan, use coconut-based substitutes (see above). Contains dairy; not suitable for those with lactose intolerance unless you use lactose-free alternatives. For nut allergies, double-check all packaged ingredients for cross-contamination.

Personally, I love that I can control the sugar and skip all the unnecessary additives. It’s a treat, but one with real-food ingredients and lots of fruity goodness in every bite.

Conclusion

This creamy homemade strawberry ice cream recipe is one of those rare summer desserts that’s as easy as it is impressive—a no churn, no fuss, all-flavor treat that brings a smile to everyone who tries it. It’s become a go-to in my house for everything from lazy Sunday afternoons to big family celebrations. The real strawberry flavor, the dreamy soft texture, and the simplicity of just five ingredients… what more could you ask for?

Don’t be afraid to tweak and make it your own—add more lemon, try different berries, or throw in some chocolate chips. That’s the joy of homemade ice cream! I hope you love this recipe as much as my family does. If you try it, leave a comment below, share your favorite variation, or tag me on Pinterest so I can see your beautiful scoops. Here’s to many happy, sweet, strawberry-filled summer days—one creamy bite at a time!

FAQs About Creamy Homemade Strawberry Ice Cream (No Churn)

Can I use frozen strawberries instead of fresh?

Absolutely! Just thaw and drain them first to avoid excess water, then proceed as directed. The flavor will still be fantastic.

How long does homemade no churn ice cream last in the freezer?

For best texture and flavor, eat within 2 weeks. It’s safe for longer, but may develop ice crystals after that.

Can I make this recipe dairy-free?

Yes, swap heavy cream for coconut cream and use sweetened condensed coconut milk. It’ll be just as creamy and delicious!

How do I prevent ice crystals from forming?

Press parchment, wax paper, or plastic wrap directly on the surface before sealing your container. This keeps air out and the texture creamy.

What if I want my ice cream less sweet?

Reduce the sweetened condensed milk by 2-3 tablespoons, or use less sugar with the strawberries. Always taste as you go and adjust to your preference.

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