This Easy 3-Ingredient No-Churn Strawberry Ice Cream is as simple as it gets. Just fresh strawberries, sweetened condensed milk, and whipped cream unite for a creamy treat!
This ice cream makes hot days feel special without the fuss of an ice cream maker. I can whip it up in no time—perfect for when friends drop by unexpectedly!
Key Ingredients & Substitutions
Fresh Strawberries: Stick to ripe strawberries for the best flavor. If you can’t find fresh ones, frozen strawberries work too; just thaw and drain excess liquid before blending.
Sweetened Condensed Milk: This is essential for sweetness and creaminess. If you’re looking for a lighter option, try using evaporated milk; just remember it won’t be as sweet, so you might need to add a little sugar.
Heavy Whipping Cream: Cold cream whips better! If you prefer a lower-fat option, you can substitute with coconut cream or a non-dairy whipping cream, although the texture might be slightly different.
How Do I Get the Creamy Texture Without an Ice Cream Maker?
The key to achieving a creamy texture is in how you whip the cream. Make sure to whip it until stiff peaks form, as this airiness helps create that smooth, creamy consistency.
- Start with very cold whipping cream for the best results.
- Gently fold in the whipped cream with the strawberry mixture. This preserves the air you whipped in.
- Freeze it overnight for the best texture. If you’re in a hurry, at least freeze it for 6 hours.
Let it sit at room temperature before scooping to achieve the perfect serving consistency. Enjoy your homemade treat!
Easy 3-Ingredient No-Churn Strawberry Ice Cream
Ingredients You’ll Need:
- 2 cups fresh strawberries, hulled and halved
- 1 (14 oz) can sweetened condensed milk
- 2 cups heavy whipping cream, cold
How Much Time Will You Need?
This delightful treat requires about 15 minutes of prep time and then needs to freeze for at least 6 hours, or preferably overnight. So, overall, plan for about 6 hours and 15 minutes to make this yummy no-churn strawberry ice cream.
Step-by-Step Instructions:
1. Prepare the Strawberries:
Start by placing the hulled and halved fresh strawberries in a blender or food processor. Blend them until smooth. If you like a chunkier texture, blend less so that the pieces remain visible. Set aside the strawberry puree.
2. Mix Strawberries and Condensed Milk:
In a large mixing bowl, combine the strawberry puree and sweetened condensed milk. Stir the mixture well until it’s nicely incorporated and looks evenly pink.
3. Whip the Cream:
In a separate bowl, take the cold heavy whipping cream and whip it using an electric mixer on medium-high speed. Continue until stiff peaks form—this usually takes about 3 to 5 minutes. You’re looking for a fluffy texture that holds its shape.
4. Combine and Fold:
Now, gently fold the whipped cream into the strawberry and condensed milk mixture. Use a spatula to combine, being careful to keep the mixture light and airy. This folding technique helps maintain that creamy texture!
5. Freeze the Mixture:
Pour the no-churn ice cream mixture into a loaf pan or any freezer-safe container. Smooth the top with a spatula so it’s even. Cover the container tightly with plastic wrap or a lid to avoid ice crystals.
6. Let it Set:
Place your ice cream in the freezer and let it freeze for at least 6 hours or, for the best texture, overnight. Remember, patience is key!
7. Serve and Enjoy:
When you’re ready to enjoy your homemade strawberry ice cream, take it out of the freezer and let it sit at room temperature for a few minutes to soften a bit. Then scoop it into bowls or cones and savor the deliciousness!
8. Garnish (Optional):
If you’re feeling fancy, garnish with fresh strawberry halves on top for an added touch. Enjoy your creamy, no-churn homemade strawberry ice cream!
This recipe yields a smooth and delightful strawberry ice cream bursting with natural flavors without needing an ice cream maker! Perfect for a warm day or any occasion!
FAQ for Easy 3-Ingredient No-Churn Strawberry Ice Cream
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just make sure to thaw the frozen strawberries completely and drain any excess liquid before blending. This will help maintain the right consistency in your ice cream.
How Long Can I Store Leftover Ice Cream?
Your no-churn strawberry ice cream can be stored in the freezer for up to 2 weeks. Be sure to keep it covered tightly to prevent freezer burn or ice crystals from forming!
Can I Add Other Flavors or Ingredients?
Absolutely! You can mix in crushed cookies, chocolate chips, or even a splash of vanilla extract for added flavor. Just fold in these extras during the final mixing step.
What Should I Do If My Ice Cream Is Too Hard to Scoop?
If your ice cream is too hard after freezing, let it sit out at room temperature for about 5-10 minutes to soften. This will make scooping much easier!
