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This is the best bang-for-your-buck homemade strawberry ice cream! A creamy no-churn ice cream you can make without eggs or an ice cream maker — all you need are a handful of ingredients and a loaf pan for freezing.

Homemade strawberry ice cream made completely from scratch — I’m talking full-on strawberry flavor, creamy and wonderful ice cream — is one my favorite dessert recipes. Its easier to make than you might think.

With this recipe, there’s no need for tempering eggs on the stove or otherwise fussing around making a custard (all while trying your best not to make scrambled eggs).

You don’t even need to use fresh berries — I use a bag of frozen strawberries and a tiny bit of sugar and the flavor is delicious.

I promise this method will give you a totally rich, very smooth and creamy frozen treat with just the right amount of sweetness and nothing but pure strawberry flavor.

And you can do it without turning on a loud machine for half an hour or putting a canister in the freezer the night before.

All you need is a blender or food processor, a really good whisk (or electric beater) and a loaf pan.

The are a few “secret” ingredients that make no-churn ice cream such a winner.

The ice cream base is a blend of condensed milk, whipped heavy cream and a small amount of cream cheese. It works like a charm!

How no-churn ice cream works:

• Condensed milk is high in lactose, a form of sugar which lowers the freezing point. That results in a smoother, softer ice cream.
• Cream cheese contains a stabilizer (usually guar gum) that also helps emulsify the mixture, ensuring a velvety texture.

Without a super-expensive commercial-quality machine it’s not one hundred percent possible to make ice cream that has the texture of a store-bought brand or a cone from your favorite shop.

That’s because commercial machines work much faster and more powerfully. Any ice cream you make at home will eventually turn icy and grainy, no matter what anyone tells you.

You can’t compete with that, so why even try? Instead, try this homemade, mostly hands-off version — it’s so good! And I’m VERY picky about my frozen desserts.

My grandfather came from a family of Italian immigrants. He owned a neighborhood ice cream shop when I was a baby, where I had my first taste of really good homemade ice cream. It’s been a life-long love affair ever since!

Ingredients needed for this recipe

• Frozen strawberries
• Sweetened condensed milk (I opted for an organic one)
• Heavy cream
• Sugar
• Cream cheese (not lowfat)

Serving tips and ideas

The best way to enjoy this ice cream is simple — scoop into a small dish or in a cookie cone. If you’re feeling fancy, add some sliced fresh strawberries and a drizzle of balsamic vinegar.

• Take the pan out of the freezer 10-20 minutes before serving until it’s soft enough to scoop.
• Try crumbling shortbread cookies or graham crackers over to mimic a strawberry cheesecake.
• Top with some sliced fresh strawberries and drizzle with a tiny bit of balsamic vinegar.
• Enjoy the ice cream within 3 days for the best texture.

Next, try No-Churn Peach Gelato or Lemon Blueberry Sorbet — more easy to make frozen desserts full of summer fruit!