No Churn Strawberry Ice Cream

the gingered whisk

This homemade strawberry ice cream is an easy no churn ice cream recipe! With great real strawberry flavor and a luscious, creamy texture, you won’t be able to believe how simple this is to make!"

- The Gingered Whisk

Key Ingredient


– fresh strawberries (or frozen – granulated sugar – sweetened condensed milk – vanilla extract – heavy whipping cream


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No Churn Mint Chocolate Chip Ice Cream


8 Servings

Prep Time

15 Minutes

Total Time

8 Hours  15 Minutes

1. Wash the strawberries and remove the stems.


2. Roughly chop the strawberries and place them into the jar of a food processor or blender.


3. Add the granulated sugar to the strawberries and blitz until you have the desired consistency. You could take it totally smooth or leave some pieces of smaller sized strawberries.


4. Pour the strawberries into a large bowl and add the sweetened condensed milk and vanilla. Use a hand mixer to whip the ingredients together, about 1 minute and 30 seconds, until well combined and aerated.


5. In a second large bowl, whip the heavy whipping cream into stiff peaks, about 3 minutes. Do not over beat the whipped cream or you will end up with butter.


6. Using a rubber spatula, gently fold the whipped cream into the strawberry mixture, one big spoonful at a time. Be gentle to not overmix or to deflate all the air you have added to both the cream and the strawberries.


7. Pour the mixture into a freezer safe glass or metal container. A 9x5 loaf pan works perfectly here!


8. Place a piece of parchment paper on top of the ice cream mixture and gently press it down to smooth and create contact with the mixture.


9. Wrap the container completely in plastic wrap, and then again in aluminum foil.


10. Place in the freezer and freeze for 8-12 hours.


Visit The Gingered Whisk for more notes and tips on making the BEST No-Churn Strawberry Ice Cream!

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