No-Churn Homemade Strawberry Ice Cream
This luscious strawberry ice cream requires no ice cream maker and comes together with just a handful of ingredients. Made with real fresh strawberries and silky whipped cream, it delivers a vibrant, creamy dessert that beats anything store-bought. Simply mix, freeze overnight, and enjoy a scoop of pure summer.
🛒 Ingredients
10 servings
- 500 ml heavy whipping cream, cold
- 1 can sweetened condensed milk (395 g)
- 400 g fresh strawberries, hulled
- 1 teaspoon vanilla extract
- Juice of half a lemon
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Directions
- 1
Hull and rinse the strawberries. Blend into a smooth purée, stir in the lemon juice, and set aside.
- 2
In a large chilled bowl, whip the heavy cream until it forms soft, fluffy peaks.
- 3
Gently fold in the sweetened condensed milk with a spatula until fully combined.
- 4
Pour in the strawberry purée and vanilla extract. Stir until the mixture is evenly pink and smooth.
- 5
Transfer to a freezer-safe container and press plastic wrap directly onto the surface to prevent ice crystals.
- 6
Freeze for at least 6 hours or overnight. Let stand 5 minutes before scooping and serving.
💡 Chef's Tip
For an extra fruity texture, fold whole strawberry pieces into the mixture just before freezing. A drizzle of honey or a splash of balsamic vinegar in the purée deepens the strawberry flavor.
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