This no churn strawberry ice cream is the easiest thing to make. Only four ingredients and it is so creamy delicious! The fresh strawberries make the flavor light and fruity—the perfect summer ice treat if you ask me.
How to make the best no-churn strawberry ice cream
Are the temperatures heating up where you live yet? It is piping hot here, and we are staying cool by splitting our time between the beach and the swimming pool and eating ice cream by the buckets. Strawberry ice cream in this particular instance.
However, we don’t want to be stuck indoors all day in the kitchen either, which is why this ice cream recipe is on the top of our list! It is prepped in 25 minutes in three simple steps:
Step 1: Mix all the creams and toppings together.
Step 2: Pour it in a container.
Step 3: Freeze, then EAT!
See how simple it is?
A tip when serving homemade no churn ice cream
It’s important that you let is soften for about 10-15 minutes when removing it from the freezer. It can get pretty stiff. Also, make sure you adequately seal the container is freezes in, because you don’t want a dry, freezer burnt surface. (I know from experience)
Other no churn ice cream flavors to try
In other news, photographing ice cream is little bit tricky with the whole melting debacle. What’s up with that? 😉 It’s fun racing against the clock and the heat. Luckily, I have little helpers in the kitchen who are extremely helpful in eating the mushy bits, so it ends up working out.
Grab the recipe below for the world’s best no churn strawberry ice cream. I hope you enjoy making this all summer long! Happy summer!
The Best No Churn Strawberry Ice Cream
- 2 cups strawberries halved
- 2 teaspoons vanilla extract
- 14 oz sweetened condensed milk
- 2 cups heavy whipping cream
- In a blender or food processor, puree strawberries. Strain the puree through a fine mesh sieve if you don't want the seeds (I don't strain mine).
- Mix the condensed milk and vanilla extract in a large bowl. Add in strawberry puree and mix well. Using a stand or electric mixer, beat the heavy cream on medium speed until it is thick and peaks form. Add in the whipped cream to the berry mixture and whisk together thoroughly.
- Line a 9x5 loaf pan or glass dish with parchment paper and evenly pour the ice cream mixture into the container. Cover and set in the freezer overnight or at least 8 hours. Serve in some sugar cones or in a bowl with a huge dollop of whipped cream. Enjoy!
Yield 1 quart