Easy Homemade Summer Dessert – Creamy, Fruity & Refreshing
Nothing says summer like the fresh, juicy flavor of strawberries—and this no-churn strawberry cream ice cream is the perfect way to beat the heat. The best part? You don’t need an ice cream maker! With just a few simple ingredients and a little patience, you’ll be scooping up rich, creamy homemade strawberry ice cream in no time.
This recipe is egg-free, machine-free, and perfect for beginners. Whether you’re making it for a backyard barbecue, a weekend treat, or just to satisfy a sweet craving, this frozen delight is sure to impress.
🍓Ingredients (Serves 6–8)
- 2 cups fresh strawberries (hulled and chopped)
- 1 tablespoon lemon juice (optional, for brightness)
- ½ cup sugar (adjust to taste based on strawberry sweetness)
- 2 cups heavy whipping cream (cold)
- 1 can (397g) sweetened condensed milk
- 1 teaspoon vanilla extract
Optional for swirl: Reserve ¼ cup of the purée for swirling into the mixture later.
🧊Equipment:
- Blender or food processor
- Hand or stand mixer (or whisk for manual effort)
- Mixing bowls
- Spatula
- Freezer-safe shallow container with lid
- Whisk or hand mixer (for manual churning)
👩🍳 Instructions
Step 1: Make the Strawberry Purée
Add the chopped strawberries, lemon juice, and sugar into a blender. Blend until smooth.
Taste and adjust sugar if needed. Set aside or chill.
Step 2: Whip the Cream Base
In a large mixing bowl, whip the cold heavy cream until soft peaks form using a hand or stand mixer.
Gently fold in the sweetened condensed milk and vanilla extract until well combined.
Step 3: Combine and Chill
Add the strawberry purée (except reserved portion for swirl, if using) into the cream base.
Gently fold until the color is evenly mixed. Cover and refrigerate for 1–2 hours.
Step 4: Freeze and Manual Churn
Pour the chilled mixture into a shallow, freezer-safe container.
Freeze for 1 hour. Remove and whisk vigorously or beat with a hand mixer to break up ice crystals.
Repeat this process every 30–45 minutes for the next 2–3 hours for the creamiest results.
If you saved purée for swirl, add it after the first round of whisking and gently fold it in.
Step 5: Final Freeze
Let the ice cream set for an additional 4–6 hours or overnight.
Before serving, let it sit at room temperature for 5–10 minutes for easy scooping.
🍨 Serving Suggestions
- Classic Scoop – Let the flavor shine on its own.
- Fresh Strawberry Topping – Adds a juicy bite.
- Whipped Cream & Chocolate Sauce – For a sundae-style treat.
- Mint Leaves – Add a cooling herbal touch.
- Waffle Cone or Biscuit Sandwich – Fun and portable!
❄️ Storage Tips
Store in an airtight container in the coldest part of your freezer. Best enjoyed within 2 weeks for optimal texture and taste.
For best scooping, leave the container out for 5–10 minutes before serving.
This no-churn strawberry ice cream is proof that you don’t need fancy tools to create something deliciously creamy and crowd-pleasing. Fresh, fruity, and full of natural flavor, it’s a summer must-make dessert.
Have you tried making no-churn ice cream before? What fruits or mix-ins do you love adding? Share your tips and variations in the comments below!
