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by Diane
Buy our air fryer e-cookbooks today Making fresh strawberry ice cream doesn’t get easier than this. Smashed fresh berries add so much fresh flavor and texture to this easy no churn, 3 ingredient ice cream strawberry ice cream recipe. All you need are a few ingredients, patience and an appetite for something cool and refreshing on a hot Summer day.
No Churn Strawberry Ice Cream Recipe
Based off the popularity of our 3 ingredient creamy chocolate ice cream recipe, this strawberry counterpart has smashed fresh strawberries and a lot of love. Optional ingredients are a few drops of red food coloring if you want that extra pop of color. Without the food coloring, the ice cream is still super delicious and will be a favorite for years to come!
Video: Easy Strawberry Ice Cream Recipe
Enjoy!
This recipe was originally published in 2015 and re-published in 2021 with updated video. Here’s a link of more of our popular ice cream recipes here.
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Although for this recipe you don’t need an ice cream churner, mostrecipes will need one. Here’s a fewof ourfavorites + an awesome waffle cone maker:
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Easy Fresh Strawberry Ice Cream Recipe: No-churn, 3-Ingredients
Yield: 8 servings
Prep Time: 15 minutes mins
+ Chill Time: 4 hours hrs
Total Time: 4 hours hrs 15 minutes mins
Based off our hugely popular3 ingredient creamy chocolate ice cream recipe, this strawberry counterpart has smashed fresh strawberries and a lot of love. Optional ingredients are a few drops of red food coloring if you want that extra pop of color.
We enjoy eating the ice cream about 4-5 hours after it's frozen because it's still slightly soft. Next day is great too. But the longer you freeze it, the more firm and icy it can become. So if it's been freezing for a few days, allow it to soften a bit at room temperature so it becomes easier to scoop. Adapted fromour Easy 3-Ingredient Creamy Chocolate Ice Cream Recipe here.
Makes about 1 quart.
4.55 from 11 votes
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Ingredients
- 2 cups (480 ml) heavy whipping cream (not to be confused with half & half)
- 14 ounces (397 g) sweetened condensed milk (not to be confused with evaporated milk) (one can)
- 1 pound (454 g) fresh strawberries or thawed frozen strawberries , mashed
- (optional)red food coloring to achieve a brighter pink color and few slices of strawberry for garnish
Instructions
Mash strawberries in a bowl and set aside. If using thawed frozen strawberries, drain the excess juices and water first, then mash the strawberries. If using fresh strawberries, keep the juices.
In large mixing bowl of stand-mixer or in a large bowl and using anelectric hand mixer, add all the ingredients: heavy whipping cream, sweetened condensed milk.
Whip the heavy cream mixture on high speed until stiff peaks form (to prevent massive splattering, start out at a slower speed and as the cream thickens, increase the speed). Be careful not to over mix or "break" the whip cream mixture.
Pour the mashed strawberries into the mixture and gently fold in until combined. (Optional) for a brighter pink color, add a few drops of red food coloring into the mixture and gently stir.
Pourthe whipped mixture into a freezer safe container. We like to use a bread pan. Top with a few slices of strawberries for garnish (optional). Cover and freeze for about 4-5 hours. In about 3-4 hours you can have a "soft serve" type ice cream. If you prefer a more firm texture, freeze for at least 5-6 hours or overnight.
Video
Nutrition Information per Serving
Calories: 383kcal, Carbohydrates: 33g, Protein: 6g, Fat: 27g, Saturated Fat: 16g, Cholesterol: 98mg, Sodium: 86mg, Potassium: 315mg, Fiber: 1g, Sugar: 30g, Vitamin A: 1015IU, Vitamin C: 35mg, Calcium: 189mg, Iron: 0.3mg
Course: Dessert, Ice Cream & Popsicles
Cuisine: Dessert, Fruit
Calories: 383
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posted in: Desserts, Fruit, Ice Cream | Popsicles 31 comments
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Janice Ganus — Reply
Look good. Going to try some .
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Valerie — Reply
This was delicious! Easy recipe. ..fresh and better than store-bought.
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michelle — Reply
Can you mix this in sn icecream maker & would u need to add anything else?
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LP — Reply
Do you think replacing with bananas in place of the strawberry will work?
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Jane — Reply
Love this! My husband loves it too! From now on I will be making my own ice cream, no more store bought for me?. Will try the chocolate next!
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Mary — Reply
This is simple and delicious. I have a container in my freezer right now. However, it does tend to freeze up very hard so I take it out and sit on the counter for a few minutes to let it soften.
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Tahnae — Reply
You’re right, very tasty, but very hard. I think this due to all the water content from the berries. I want try with the juice strained, but I’m afraid thee strawberry flavor strength will be lost.
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julie — Reply
This looks good (and easy!) But my question is does the ice cream itself have any strawberry flavor? When you eat store bought strawberry ice cream, the ice cream itself taste “strawberry”. It seems here if you had a bite without strawberries you would be eating just plain frozen cream? Am I correct on this? Maybe it would be best to leave the juices in from frozen strawberries instead of drain them. I mean it looks delicious, but my worry is it will taste plain. Any suggestions?
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Lerissa — Reply
I’ve been whipping the cream/condensed milk mixture for the past 20 minutes, and it’s no thicker than when I started. Both the heavy whipping cream and the condensed milk were in the fridge overnight. I used the correct amounts. I Googled “whipping cream and condensed milk” and found a couple of similar recipes. Their directions say to whip the cream and then fold in the condensed milk.
Does this recipe need to be edited? Or have I done something wrong? Right now I have bowl and the electric mixer in the refrigerator in hopes that getting colder might mean it will actually whip.
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Tahnae — Reply
I’ve done it both ways and it worked for me, not sure:(
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Bella — Reply
Your mistake was refrigerating the condensed milk; it should have been room temp. You can fold in the milk but if you are going to mix it with the cream it can’t be cold because it will be too thick.
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Lauren — Reply
Made it yesterday, loved it last night!
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Patricia — Reply
Yummy
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Kimberly Jones — Reply
I made it its pretty good. the bottom of the ice cream did not freeze at the same rate as the top. But the flavor is strawberry. If you want to intensify the flavor macerated strawberries work best.
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Amy O. — Reply
Just tried this today. Super easy to whip the cream and sweetened condensed milk. I used frozen strawberries and had let them thaw overnight. There is a lot of juice/water with those. Drain them well if you use frozen. Also, I mashed them, but I agree with Kimberly (above) – if I used frozen again, I would macerate them, or chop them in a food processor or blender.
I was wondering if half and half could be subsituted for the heavy cream…or even whole milk? I also am thinking about reducing the amount of the sweetened condensed milk. Don’t get me wrong – this tastes HEAVENLY as is, but with each spoonful, I could feel my arteries constrict just a little more!
This really turned out well, and I plan on trying it again with the above substitutions. Thanks so much for the pin!!
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Ella — Reply
This won’t work with anything but heavy whipping cream. Milk alone does not whip up to stiff peaks nor does half & half. And you need that to make this recipe. Sometimes there are no substitutes and this is one of those recipes.
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Dee — Reply
I had the same problem as Larissa. It didn’t seem to be enough strawberries too. Came out white with a tint of red and after tasting the mixture before before it was frozen was like a vanilla flavor with a faint strawberry flavor. Now I can do it better next time. Also was a little scared that a loaf pan would not be big enough, so I had a smaller one on stand by. Amazed that all that mixture did fit in there. Trying chocolate next.
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Jan Rubenkoenig — Reply
My sister-in-law always made this for us every summer. All she used was frozen strawberries, sweetened condensed milk, and whole milk. This was done in an electric freezer which would make a difference but this was for the person asking about the milk instead of whipping cream. She thawed the berries enough to separate them and used the sliced ones no draining of the juice. Anything left was put into a container and left for our parents.
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Best Recipe Box — Reply
That’s awesome!
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Charity — Reply
This is a delicious recipe. The texture is a bit different from regular ice cream, but it is a different recipe. I can’t wait to try the chocolate!
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Jerri — Reply
This was soooo good. The best strawberry ice cream I have ever had. Just made some with fresh cherries and a touch of almond extract..we will see how it turns out?
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Best Recipe Box — Reply
Hi Jerri! So glad you enjoyed the ice cream! It’s definitely a favorite. And that’s awesome your’e going to try a fresh cherry version!
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Ashley Judd — Reply
Wow that is so easy! And it looks so YUMMY! -
Caryn — Reply
I saw a recipe where you roasted the strawberries in the oven for 45-60 minutes and then ran them through the food processor. Same amount of whipping cream and condensed milk. You could even add a few chopped strawberries to it if you want chunks in there.
Roasting the strawberries brings out more of their flavor
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Best Recipe Box — Reply
Using roasted strawberries sounds amazing! Thanks for sharing.
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Marlene — Reply
Yesterday I made both your strawberry and chocolate versions of this ice cream. A few months ago, I bought the ice cream stand mixer attachment and the ice cream was good but it never got passed the soft stage. Your recipes turned out amazing and the strawberry version is nice and hard today. The flavor is spot on and I added some food coloring. It looks and tastes better than store bought. The chocolate version turned out a bit different but I added some stuff so that’s probably why. I had the sweetened condensed milk left over from only adding 1/4 cup, so I made some dulce de Leche in the pressure cooker. I added salt and swirled it in the ice cream. Then I added some Heath bits that I had in the freezer. OMG….best chocolate ice cream ever, even if it stayed a little soft! Very rich taste and velvety feel in your mouth. Thank you so much for these recipes – I will be making these again and again. And will weigh 500 pounds. 🙂 -
Riya — Reply
Its looking sooo deliciousMy kids are going to love it for sure
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JD — Reply
I make ice cream with sweetened condensed milk all the time and with 2 cups of heavy cream, you definitely don’t need the full 14 oz. can of milk. Half the can is plenty sweet enough. I can’t imagine how sweet the whole can would make it.
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Jonita Johnson — Reply
Looking forward to making this with my granddaughter -
Stacy — Reply
The best homemade strawberry ice cream I have ever eaten.-
Diane — Reply
Thanks Stacy!
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