Okay, I need to let you in on a little secret. I don’t actually own an ice cream maker. I know, I know. For a food blogger, that’s basically blasphemy. But you wanna know why? Because I discovered no-churn ice cream, and it completely changed the game. It’s the ultimate kitchen hack for when you need homemade ice cream STAT, without any fancy equipment or cooking a custard. This strawberry version is my absolute favorite. It’s not that weird, bright pink stuff. It’s a soft, creamy, pale pink ice cream that actually TASTES like real strawberries because—plot twist—we use real strawberries! The texture is somewhere between classic ice cream and a frozen mousse, and it’s so dang easy you’ll feel like you’re getting away with something. I made this for my kids last summer and they declared it “better than the store,” which is the highest compliment there is.
🎯 QUICK FACTS TABLE
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 minutes + 6 hrs freeze | 0 minutes | 6+ hours | 8-10 | So Easy It’s Silly |
đź“ť INGREDIENTS SECTION
The Berry Good Stuff:
- 1 ½ cups fresh strawberries, hulled and finely chopped (about 8 oz)
- 2 tbsp granulated sugar
The Creamy Dream Team:
- 1 (14 oz) can sweetened condensed milk (the magic ingredient!)
- 2 tsp vanilla extract
- 1 tsp lemon juice (to brighten it all up)
- 2 cups heavy whipping cream, ICE COLD
👩‍🍳 HOW TO COOK!
- The Macerate & Mash (The Flavor Bomb):Â In a bowl, toss the chopped strawberries with the 2 tablespoons of sugar. Let them sit for 10-15 minutes until they get all juicy and syrupy. Now, you have a choice: for a smoother ice cream, mash them with a fork or blend them briefly into a chunky puree. For chunks of berry throughout, just give them a rough mash. I like a bit of texture!
- The Sweet Base:Â In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and lemon juice. It’ll be thick and sweet. Stir in the macerated strawberries and all their lovely juices. This is your ice cream base, and it’s already delicious.
- The Whipped Cloud (The Other Magic):Â In a separate, spotlessly clean, cold bowl, whip the heavy cream until you get stiff, beautiful peaks. Don’t go past this point, or you’ll start making butter! The cream should hold its shape when you lift the whisk.
- The Gentle Fold (The Secret to Fluffiness):Â Now, take a big scoop of the whipped cream and fold it into the strawberry-milk mixture to lighten it up. This makes it easier to incorporate the rest without deflating all the air. Then, gently fold in the remaining whipped cream with a spatula until you see no more white streaks. Be patient and gentle! You’re trying to keep all that air in the cream.
- The Freeze:Â Pour this gorgeous, fluffy, pink cloud into a standard 9×5 loaf pan (or any freezer-safe container). Smooth the top, cover it tightly with plastic wrap or a lid, and freeze for at least 6 hours, but overnight is best. It needs time to transform from mousse to sliceable, scoopable heaven.
đź“Š NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results:
- [Time Saver]Â This is the ultimate make-ahead dessert! You can make this days before you need it. It keeps its perfect texture in the freezer for a good 2 weeks.
- [Essential Technique Tip] The #1 rule for no-churn success is NOT overmixing when you fold the whipped cream in. You want to be gentle to keep it airy and light. Also, make sure your cream is ICE COLD—it whips up faster and holds more air. If you want to ensure it’s scoopable straight from the freezer, add a tablespoon of vodka to the base along with the vanilla; the alcohol prevents it from freezing rock-solid.
âť“ READERS ASKED, WE ANSWERED
Q: Can I use frozen strawberries?
A: You can, but you HAVE to thaw them completely first and then drain off ALL the excess liquid. Frozen berries release way more water, which will form icy crystals in your ice cream. For the best, creamiest results, fresh is the way to go! If you must use frozen, maybe even chop them while still partially frozen and don’t add the sugar in step one, just thaw and drain well.