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Homemade Strawberry Ice Cream

5 from 4 votes

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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.

Pink and creamy homemade strawberry ice cream in a glass baking pan with an old-fashioned metal scoop

Homemade strawberry ice cream made completely from scratch — I’m talking full-on strawberry flavor, creamy and wonderful ice cream — is 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.

A white bowl with scooped homemade strawberry ice cream, a spoon and sliced strawberries on top.

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.

Pink and creamy homemade strawberry ice cream in a glass baking pan with an old-fashioned metal scoop

No-churn ice cream is really good!

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!

The reasons it 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.

Maybe you’ve heard that no-churn ice cream isn’t real-deal ice cream.

You know what? It’s kinda true.

It doesn’t matter what kind of ice cream base you make at home.

Two white bowls with scooped homemade strawberry ice cream, a spoon and sliced strawberries on top.

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!

I want you to know that 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 for making homemade strawberry ice cream

Ingredients needed for this recipe

  • Frozen strawberries
  • Sweetened condensed milk (I opted for an organic one)
  • Heavy cream
  • Sugar (you can leave it out to make a lower sugar ice cream)
  • 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!

Homemade Strawberry Ice Cream (No-Churn)

Karen Tedesco
This is the best easy to make homemade strawberry ice cream! A creamy no-churn ice cream made without eggs or an ice cream maker — all you need are a handful of ingredients and a loaf pan for freezing.
Print Pin
5 from 4 votes
Prep Time 10 mins
Freezing time 6 hrs
Total Time 6 hrs 10 mins
Course Dessert
Cuisine Ice Cream
Servings 8 (1.5 quarts)

Ingredients

  • 1 pound (454 g) frozen strawberries
  • 2 tablespoons (30 g) granulated sugar (optional)
  • 1 14-ounce (397 g) can sweetened condensed milk
  • 2 cups (480 ml) heavy cream
  • 2 ounces (55 g) cream cheese (not low-fat), at room temperature
  • ½ teaspoon salt

Instructions 

  • Put the strawberries and sugar in a blender or food processor. Let them sit for 10 minutes, until the strawberries begin to soften and thaw slightly. Puree until smooth, or leave some chunky pieces of fruit if you prefer the texture.
  • Pour in the condensed milk and salt and blend until completely combined.
  • Beat the heavy cream and cream cheese in a standing electric mixer fitted with the whisk attachment until soft peaks form, 2-3 minutes.
  • Fold the strawberry puree into the cream mixture with a spatula until completely blended.
  • Scrape the mixture into a the pan. Cover with plastic wrap and freeze until firm, 4-6 hours.
  • Take the pan out of the freezer 10-20 minutes before serving the ice cream so that it's easy to scoop. Serve in bowls or with garnish.

Notes

  • The ice cream is best enjoyed within 3 days. After that, ice crystals might form —the ice cream will still be tasty, but not as creamy.
  • For a slightly less sweet ice cream, omit the sugar from the strawberry puree. The condensed milk is already sweetened.
Serving ideas:
  • Try crumbling shortbread cookies or graham crackers on top of the ice cream to get the flavors of a strawberry cheesecake.
  • Top with some sliced fresh strawberries and drizzle with a tiny bit of balsamic vinegar.

Nutrition

Serving: 1g | Calories: 262kcal | Carbohydrates: 10g | Protein: 2g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 191mg | Potassium: 141mg | Fiber: 1g | Sugar: 7g | Vitamin A: 977IU | Vitamin C: 34mg | Calcium: 55mg | Iron: 1mg
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One Comment

  1. This looks absolutely delicious. I somehow happened to have too many cans of sweetened condensed milk that I need to be gone now because they are expiring. This is a perfect way to use them up.