No fancy appliance needed here! This no churn ice cream loaded with strawberry jam and pieces of fresh fruit strawberries is rich, creamy, and so easy, anyone can make it! Great for an after dinner dessert or a weekend brunch, during the summer or anytime!
While ice cream is definitely a favorite treat during the summer, it’s certainly enjoyed all year round. Especially in my house!
Despite the fact that I have an actual ice cream maker, more times than not, I make no churn ice cream instead. Nothing can truly beat authentic homemade ice cream, but it’s time consuming and can be fussy…and I can never remember to freeze the canister bowl first! Sure, I can buy ice cream at the store (and I most definitely do!), but making no churn ice cream is super easy, fast, and fun, especially if you play with the flavors.
What is No Churn Ice Cream?
With no-churn ice cream, there’s no ice cream machine needed. You can make creamy, luscious homemade ice cream in a matter of hours.
Most homemade ice cream recipes have an egg custard base, which is cooked and can be very finicky. Not the case with the no churn variety. All you need are 2 basic ingredients, a hand mixer, a few bowls, and a spatula, and you are good to go! Add in mix-ins to vary it each time!
Strawberry Ice Cream Recipe
The core of no churn ice cream is really just heavy whipping cream and sweetened condensed milk – that’s it! Naturally, you’ll want to add in other flavorings like vanilla and salt, and mix-ins to make each batch super yummy and unique, but extra ingredients aren’t necessary.
For this recipe, I added in diced up strawberries and strawberry jam. Yummy! If strawberries aren’t your favorite, they can easily be replaced with a different fruit. (Scroll below to the printable recipe card for details and measurements.)
Does No Churn Ice Cream Taste Like Regular Ice Cream?
Not really. It’s so delicious, but definitely different. No Churn ice cream is sweeter than traditional ice cream and it definitely has the flavor of sweetened condensed milk, so if you’re not a fan of sweetened condensed milk, you probably won’t like this ice cream recipe.
Most no churn recipes call for an entire can of sweetened condensed milk, though, whereas this recipe only needs 3/4 cup. You can use the remaining amount for my Lemon Gooey Bars!
Recipe Tips for Success
It’s really easy to make this ice cream. Scroll below to the printable recipe card for details and measurements, but here are a few tips to ensure optimal results:
- Use a metal container: A metal container will freeze the ice cream faster and better than a glass container.
- Go with full fat, full sugar ingredients: Lower fat or lower sugar alternatives won’t deliver proper results, so don’t try to substitute.
- Chop up your mix-ins finely: For this recipe, you’ll want those strawberries finely diced.
- Can I make no churn ice cream without condensed milk? I’m not sure! I’ve only made this recipe as written, so I can’t say for sure how to alter it for a dairy-free version, or if it would turn out.
This no churn ice cream can remain frozen for up to 2 weeks. Keep the container tightly sealed to avoid freezer burn.
Strawberry Ice Cream Video
Other No Churn Ice Cream Recipes:
More Strawberry Recipes:
No Churn Strawberry Ice Cream
- 3/4 cup sweetened condensed milk
- 1 tablespoon vanilla
- 1/4 teaspoon course salt
- 2 cups heavy whipping cream
- 3/4 cup finely diced strawberries
- 1/3 cup strawberry jam , warmed slightly to loosen
- In a large bowl, whisk together the condensed milk, vanilla, and salt.
- In a medium bowl, beat heavy cream with an electric mixer until stiff peaks form, about 2-3 minutes. With a rubber spatula, gently fold whipped cream into the condensed milk mixture.
- Then gently fold in the diced strawberries.
- Transfer half of the mixture to a (chilled) 4 1/2 x 8 1/2-inch loaf pan; dollop half of the jam on top and swirl with a chopstick or knife. Repeat layers once.
- Cover tightly with plastic wrap and freeze until firm, at least 6 hours.
- Let ice cream stand at room temperature for 10 minutes before serving.