15-Minute No Churn Strawberry Ice Cream
Creamy homemade strawberry ice cream that requires no ice cream maker or churning. Fresh strawberries provide natural sweetness and vibrant flavor, while heavy cream and sweetened condensed milk create the perfect smooth texture. This simple three-ingredient base transforms into rich, scoopable ice cream after just 6 hours of freezing. Perfect for summer gatherings, family desserts, or when you want restaurant-quality ice cream without the equipment investment.
Ingredients
- 16 ounces heavy creamcoconut cream1:1dairy-freevegandairy-free
use full-fat canned coconut cream, chill overnight first
Full guide → - 1 14-ounce can sweetened condensed milkcashew condensed milk1:1dairy-freevegan
blend soaked cashews with maple syrup and vanilla
Full guide → - 1 ½ teaspoons vanilla
- 3 cups fresh strawberries, chopped
Instructions
- 1
Beat heavy cream on high speed until it thickens and forms soft peaks
- 2
Pour in sweetened condensed milk and vanilla, beat for another minute
- 3
Fold in chopped strawberries until evenly distributed
- 4
Spoon mixture into a loaf pan
- 5
Cover with plastic wrap and freeze for 6 hours or overnight
Tips
Chill your bowl and beaters before whipping cream for faster, more stable peaks.
Chop strawberries into small uniform pieces to prevent large ice crystals and ensure even distribution.
Press plastic wrap directly onto ice cream surface before freezing to prevent ice crystals from forming.
Good to Know
Store covered in freezer for up to 2 months. Let soften 5-10 minutes before scooping if frozen solid.
Make up to 1 week ahead. Ice cream actually improves in texture after 24 hours of freezing.
Scoop into bowls or cones. Garnish with fresh strawberries, mint, or chocolate chips if desired.
Common Mistakes
Avoid overbeating cream past soft peaks to prevent it from turning into butter.
Don't skip chilling time - ice cream needs full 6 hours minimum to set properly.
Substitutions
Dairy-Free Swaps
blend soaked cashews with maple syrup and vanilla
Full guide →use full-fat canned coconut cream, chill overnight first
Full guide →General Alternatives
FAQ
Can I use frozen strawberries instead of fresh?
Yes, thaw frozen strawberries completely and drain excess liquid before folding into the cream mixture to prevent ice crystals.
How long will this ice cream keep in the freezer?
Properly stored with plastic wrap, this ice cream keeps for up to 2 months in the freezer, though best quality is within 1 month.
What if my cream won't whip to soft peaks?
Ensure cream is cold, bowl and beaters are chilled, and cream has at least 35% fat content. Beat on high speed consistently.