NO-CHURN STRAWBERRY ICE CREAM MADE WITH ONLY 3 INGREDIENTS
This no-churn strawberry ice cream is creamy, fruity, and unbelievably easy with just 3 ingredients. No ice cream machine needed—perfect for hot summer days and quick desserts.
Equipment
- Mixing Bowl
- Electric hand mixer
- Loaf pan or freezer-safe container
- Spatula
Ingredients
For the Ice Cream Base:
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream, cold
- 1 ½ cups strawberries, fresh or frozen (blended)
Instructions
Whip Cream
- Whip cold heavy cream with an electric mixer until stiff peaks form.
Mix Base
- In a separate bowl, combine sweetened condensed milk with blended strawberries until smooth.
Combine
- Gently fold whipped cream into the strawberry mixture until fully combined and fluffy.
Freeze
- Pour mixture into a loaf pan or container, smooth the top, and freeze for at least 6 hours or overnight.
Serve
- Let sit for a few minutes before scooping and serving.
Notes
- Fruit Swap: Replace strawberries with mango, blueberries, or raspberries.
- Texture Tip: Do not overmix after folding to keep it light and creamy.
- Storage: Store frozen for up to 2 weeks in an airtight container.
- Extra Flavor: Add vanilla extract if you want a richer taste (optional extra ingredient).
- Serving Idea: Top with fresh berries or chocolate drizzle.