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Best strawberry ice cream recipe in a waffle cone with fresh strawberries

Best Strawberry Ice Cream Recipe (No-Churn!)

A creamy, dreamy homemade strawberry ice cream made with fresh or frozen strawberries and no ice cream maker required. The easiest summer dessert you'll ever make.
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Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh strawberries hulled (or frozen, thawed and drained)
  • 3/4 cup granulated sugar divided
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy whipping cream very cold
  • 1 can 14 oz sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 pinch of salt

Method
 

  1. MACERATE THE STRAWBERRIES: Combine the strawberries, 1/4 cup of sugar, and lemon juice in a medium bowl. Stir well and let sit for 20-30 minutes until the berries release their juices and soften.
  2. MASH OR BLEND: Use a fork to mash the strawberries to your preferred texture. For a smoother ice cream, blend half with an immersion blender. Set aside.
  3. WHIP THE CREAM: In a large, chilled bowl, beat the cold heavy cream with a hand or stand mixer until stiff peaks form, about 3-4 minutes. Do not over-whip.
  4. MAKE THE BASE: In a separate bowl, whisk together the sweetened condensed milk, remaining 1/2 cup sugar, vanilla extract, and salt until combined.
  5. FOLD IN STRAWBERRIES: Stir the mashed strawberry mixture into the condensed milk base until evenly combined.
  6. COMBINE: Gently fold the whipped cream into the strawberry base in three additions using a rubber spatula. Work slowly to preserve the air and keep the mixture fluffy.
  7. FREEZE: Pour the mixture into your loaf pan. Press plastic wrap directly against the surface to prevent ice crystals. Cover tightly with a lid or additional plastic wrap.
  8. SET: Freeze for at least 6 hours, or ideally overnight, until completely firm.
  9. SERVE: Remove from freezer 5-8 minutes before scooping. Scoop, serve, and enjoy!

Notes

  • • Fresh vs. Frozen Strawberries: Both work well. If using frozen, thaw completely and drain excess liquid before macerating.
  • Avoid Icy Texture: Always press plastic wrap directly onto the ice cream surface before freezing.
  • Stay Scoopable: Add 1 tablespoon of vodka or rum to the base before freezing — the alcohol lowers the freezing point and keeps it softer.
  • Dairy-Free Version: Swap heavy cream for chilled full-fat coconut cream and use coconut condensed milk.
  • No Eggs Needed: This recipe is completely eggless — the condensed milk provides richness and prevents ice crystals.
  • Storage: Store in an airtight container with plastic wrap on the surface for up to 2 weeks in the freezer.
5.6  Nutrition Information (Per Serving)
Calories
 Total Fat
 Carbohydrates
 Protein
310 kcal
 18g
 35g
 4g
Saturated Fat
 Cholesterol
 Sodium
 Sugar
11g
 60mg
 85mg
 30g
* Nutrition values are estimates based on standard ingredients and may vary.