This condensed milk strawberry ice cream recipe without ice cream maker is made with just 4 easy ingredients. The delicious strawberry flavor comes from loads of fresh strawberries. The easy no-churn recipe is incredibly creamy and scoopable – no machine required!
No-churn strawberry ice cream with condensed milk
I especially enjoy using them in easy summer desserts, like this homemade strawberry ice cream with condensed milk.
What I love most about this easy recipe is that you get real strawberry flavor – unlike in store-bought products, which often use artificial flavorings.
And thanks to using condensed milk, you can make strawberry ice cream without an ice cream maker. It turns out perfectly nice and creamy!
Homemade strawberry ice cream is the perfect treat for a hot summer day. So make a big batch and enjoy it for days!
♥ Reason to love no-churn easy strawberry ice cream
Homemade strawberry ice cream is easy to love! Here are some of the things that make this recipe so good:
- Short ingredient list: All you need for this delicious ice cream is heavy whipping cream, condensed milk, vanilla extract, and strawberries.
- Natural strawberry flavor: The ice cream gets its amazing taste from 2 pounds of fresh strawberries. Yum!
- Divine creaminess: Condensed milk strawberry ice cream is super creamy and scoopable – no ice crystals.
- No ice cream maker: The no-churn ice cream recipe is quick and easy to whip up without any fancy equipment.
What is no churn strawberry ice cream?
Traditional ice cream is usually custard-based and made with a combination of sugar, cream, and eggs, which is churned in an ice cream maker as it gradually freezes.
Churning prevents ice crystals from forming and keeps the ice cream soft and creamy.
No churn ice cream, by contrast, is prepared with whipped cream and sweetened condensed milk. The whipped cream aerates the texture. The high fat and sugar content in condensed milk stops ice crystals from building.
You only need 4 simple ingredients for this strawberry ice cream recipe without ice cream maker. Please refer to the recipe card below for exact measurements.
- Fresh strawberries: Use fragrant, deep red strawberries for the best flavor and color. Avoid berries that have brown or mushy spots. Add a handful of extra chopped strawberries if you want strawberry chunks in your ice cream.
- Sweetened condensed milk makes up the base of the ice cream. The high-fat content keeps the texture nice and creamy, and the sweetness allows you to skip any additional sugar.
- Heavy whipping cream is whipped until stiff peaks form and helps to keep the ice cream smooth and creamy. Make sure your cream is very cold when you beat it – otherwise, it won’t hold up well.
- Vanilla extract highlights the strawberry aroma.
Can I use frozen strawberries?
Yes, you can make this ice cream with frozen strawberries. Frozen strawberries give off more water, so you will need to cook them a little longer.
How to make strawberry ice cream without ice cream maker
No churn strawberry ice cream couldn’t be easier to make. When you take it out of the freezer, it looks and scoops like store-bought ice cream – soft and smooth with no crystals.
1: Puree strawberries
- Add 2 pounds of chopped strawberries to a food processor or blender. Blitz until smooth.
- You should have about 3 ½ cups of strawberry puree.
2: Reduce & cool strawberry puree
- Pour the puree into a medium saucepan and simmer over medium heat.
- Allow the mixture to come to a low boil, constantly stirring to keep it from burning, until it has thickened and reduced by half, about 20 minutes.
- When the puree has thickened and reduced, transfer it into a medium bowl, cover it with plastic wrap, and refrigerate to cool completely.
3: Mix ice cream base
- Whisk together the cooled strawberry reduction, sweetened condensed milk, and vanilla extract in a large bowl. Set aside.
4: Beat heavy whipping cream
- Add the cold cream to a large mixing bowl. Using a stand mixer with the whisk attachment or a hand mixer with beaters, whip on high speed until stiff peaks form.
- Carefully fold the whipped cream into the strawberry condensed milk mixture in two additions.
- If using, stir in the 1 cup of chopped strawberries and fold gently until evenly dispersed.
- Pour the strawberry ice cream into a parchment paper-lined cake pan and smooth the top.
- Cover well and freeze for at least 6 hours or overnight.
Tips for success
- Reduce the strawberries: Incorporating fresh fruits can make frozen treats icy due to the water content they have naturally in them. To achieve a perfectly creamy, smooth texture, we puree and cook down the strawberries to eliminate any excess moisture and condense the aroma. Reducing the strawberries on the stove further helps to add creaminess to the ice cream and intensifies the pink color.
- Be sure to use very cold cream: Cold cream whips up better and quicker. I also like to pop the mixing bowl and beater in the fridge for 20 minutes before whipping so everything is nice and cold.
- Don’t deflate the whipped cream: When combining the whipped cream and strawberry condensed milk mixture, use a large rubber spatula and fold 20 to 25 times at the most. You don’t want to deflate the whipped cream; a few streaks are okay.
- Freeze it overnight: 6 hours freezing time is the minimum, but I find freezing it overnight makes it even better.
- Let the ice cream sit: When you take your easy strawberry ice cream out of the freezer, let it sit on the counter to soften. It needs 1 to 2 minutes after 12 to 18 hours of freezing. 24 hours+ freezing require 3 to 5 minutes to soften.
- Dairy-free: For dairy-free strawberry ice cream, replace the heavy cream with coconut cream and use condensed coconut or condensed milk oat milk.
Condensed milk strawberry ice cream is fabulous on its own and goes perfectly with cakes, pies, and in a crunch cone. And there are so many ways to serve this treat. You can top your ice cream with any garnish you like, including:
- Fresh strawberries
- Strawberry sauce
- Whipped cream
- Crushed Oreos
- Hot fudge sauce
You can also serve it after 1 hour of freezing for a soft serve option. For a scoopable consistency, freeze for at least 6 hours.
How to store condensed milk strawberry ice cream
- Store: Keep leftover no-churn strawberry ice cream tightly covered in the freezer for 2 to 3 weeks. Homemade strawberry ice cream begins to lose its flavor and texture if frozen longer than that.
- Serve: When it’s time to serve, let the ice cream sit on the counter for a couple of minutes first. This helps to soften the texture, so it becomes easier to scoop.
More condensed milk desserts
Is there anything better than sweet, creamy desserts? The addition of condensed milk makes everything irresistible! Here are a few recipes you must try next:
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- 2 lb / 900 g fresh strawberries, hulled and chopped
- 1 can (14 oz / 400 g) full-fat sweetened condensed milk
- 1 tbsp vanilla extract
- 2 cups / 450 ml / 16 fl oz heavy whipping cream, cold
- 1 cup / 115 g / 4 oz chopped strawberries (optional)
- Puree strawberries. Add 2 pounds of chopped strawberries to a food processor or blender. Blitz until smooth. You should have about 3 ½ cups of strawberry puree.
Tip 1: You can optionally strain the puree through a fine-mesh sieve to remove the seeds, but it’s not absolutely necessary.
- Reduce strawberry puree. Pour the puree into a medium saucepan and simmer over medium heat. Allow the mixture to come to a low boil, constantly stirring to keep it from burning, until it has thickened and reduced by half, about 20 minutes.
Tip 2: To measure, pour the cooked puree into a measuring cup. It should be 1 3/4 cups. If it’s more than that, return it to the pan and continue cooking.
- Cool puree. When the puree has thickened and reduced, transfer it into a medium bowl, cover it with plastic wrap, and refrigerate to cool completely.
Tip 3: You can cook the strawberry mixture ahead of time, if you like, and store it in the fridge.
- Prepare pan. Line a 9 x 9-inch / 23 cm round cake pan or a 9 × 5 inch / 23 cm x 12 cm loaf pan with parchment paper. Set aside.
- Mix ice cream base. Whisk together the cooled strawberry reduction, sweetened condensed milk, and vanilla extract in a large bowl. Set aside.
- Beat heavy whipping cream. Add the cold cream to a large mixing bowl. Using a stand mixer with the whisk attachment or a hand mixer with beaters, whip on high speed until stiff peaks form.
- Combine. Carefully fold the whipped cream into the strawberry condensed milk mixture in two additions. If using, stir in the 1 cup of chopped strawberries and fold gently until evenly dispersed.
Tip 4: To avoid deflating the whipped cream, gently fold it into the ice cream base until mostly combined. A few streaks of cream or ice cream base are fine.
- Freeze. Pour the strawberry ice cream into the prepared pan and smooth the top. Cover well and freeze for at least 6 hours or overnight.
- Serve. Remove the ice cream from the freezer. Scoop portions with an ice cream scooper and serve in bowls or cones. Enjoy!
Tip 5: If the strawberry ice cream is difficult to scoop, let it soften at room temperature for 5 minutes before scooping and serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 69mgSodium: 24mgCarbohydrates: 14gFiber: 3gSugar: 11gProtein: 3g