This no-churn strawberry ice cream is super delicious and easy! It only takes 4 ingredients and a blender to make the perfect summer treat!
I’ve love fruit. Like, seriously obsessed with it! Every morning, I somehow incorporate fruit into my breakfast. It can be strawberries topping my oatmeal or toast with peanut butter and banana on top, I don’t care. I just want some fruit! 🙂
With my love of fruit, you would think that I like fruity ice cream, too. But if I were to be completely honestly, I’m not a fan. The only fruity ice cream I ate growing up was from the grocery store. If you’ve ever had fruity grocery store ice cream, you know. It’s not great. Often times, it has a really unfortunate artificial flavor. :/ Yesterday afternoon, I decided to try to make my own strawberry ice cream. And let me tell you… it turned out so good!!! Like “one of the best ice creams I’ve ever had” kinda good!! And that artificial flavor I was used to tasting was completely gone! Yay!
The 4 Ingredients
On top of it tasting amazing I was so blown away by how easy this ice cream was to make! It takes only 4 ingredients and a blender to pulse them all together! How great is that?!
- Strawberries – I feel like this ingredient is pretty obvious from the name, but in case you couldn’t see, we need some strawberries! 😉 I used frozen strawberries and just left them out to defrost for an hour or two before use. (If you have fresh that’s totally fine too!) I used 2 cups frozen strawberries and blended them up into a puree. I then ended up with with 8 oz of the puree. If you want, you can blend up a little more and use the extra to swirl into the ice cream! 🙂
- Heavy Whipping Cream – This is what makes this recipe ice cream. With one pint of this stuff, I just blended it in my blender on a low speed for a couple minute so as to make it have a fluffy texture. It should turn kinda into a mousse! Delicious!
- Sweetened Condensed Milk – This is the money maker ingredient. This stuff is like heaven in a can. Using it makes your ice cream heavenly too! I blend a little over 3/4 of sweetened condensed milk into the whipped heavy cream and it’s so good!!
- Salt – Last, but not least, is salt. I feel like salt is often times over looked in dessert recipes. Salt balances out the whole thing, which is especially necessary in this recipe. The sweetened condensed milk is delicious…but super sweet. A pinch of salt cuts back on that just a tad to create the perfect ice cream.
Now that you know what’s going into out ice cream, let’s get cooking!
No-Churn Strawberry Ice Cream Recipe
AuthorbasilanddillDifficultyBeginnerBegin by blending 2 cups of strawberries in a blender until completely smooth. The 2 cups should blend down to about 8 oz. Empty the strawberries out into a different bowl.
In the same blender, pour in the heavy whipping cream. Blend it on low speed for a couple of minutes. Check it about every minute to see what consistency it is at. The texture should be almost the same as a mouse, or maybe a bit thinner. (It will thicken up to the thickness of normal ice cream while resting in the freezer.)
Then add in the sweet and condensed milk, strawberry puree, and salt and blend it again for about a minute. Pour the strawberry cream mixture into whatever container you would like. (I used a baking tin lined with parchment paper.) Let this rest in the freezer for at least 3 hours then serve and enjoy!
Ingredients
Directions
Begin by blending 2 cups of strawberries in a blender until completely smooth. The 2 cups should blend down to about 8 oz. Empty the strawberries out into a different bowl.
In the same blender, pour in the heavy whipping cream. Blend it on low speed for a couple of minutes. Check it about every minute to see what consistency it is at. The texture should be almost the same as a mouse, or maybe a bit thinner. (It will thicken up to the thickness of normal ice cream while resting in the freezer.)
Then add in the sweet and condensed milk, strawberry puree, and salt and blend it again for about a minute. Pour the strawberry cream mixture into whatever container you would like. (I used a baking tin lined with parchment paper.) Let this rest in the freezer for at least 3 hours then serve and enjoy!
Notes
- If you want some strawberry swirls in the ice cream, feel free to blend up some extra strawberry puree and use whatever is left to fold into the batter once you have put it into the tin
- Add 2-3 tablespoons more sweetened condensed milk if you prefer sweeter ice cream.