Homemade Strawberry Ice Cream (No-Churn)
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.
Equipment
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.
- 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: 1gCalories: 262kcalCarbohydrates: 10gProtein: 2gFat: 25gSaturated Fat: 15gSodium: 191mgPotassium: 141mgFiber: 1gSugar: 7gVitamin A: 977IUVitamin C: 34mgCalcium: 55mgIron: 1mg