3-Ingredient No-Churn Strawberry Ice Cream is lusciously creamy with bursts of fresh strawberry deliciousness. This easy strawberry ice cream recipe doesn’t require an ice cream maker, eggs, or special techniques or equipment! Plus, it’s so easy anyone can make it!
Not only is this 3-ingredient strawberry ice cream recipe incredibly easy to make, it is the absolute BEST strawberry ice cream!
Rich and delectable with perfect fluffy and creamy texture, the fresh strawberries are a perfect complement to the sweet creamy ice cream base.
It really hits the spot on a hot summer day!
You’d never guess it’s both homemade and requires only three basic ingredients.
The concept is identical to my 3-Ingredient No-Churn Vanilla Ice Cream, 4-Ingredient No-Churn Chocolate Ice Cream and 5-Ingredient Peanut Butter Chocolate Ice Cream using two key ingredients to make it all come together seamlessly.
Plus, this homemade strawberry ice cream pairs perfectly with cake! I made it to go alongside The Best Gluten-Free Chocolate Cake to celebrate my partner’s birthday.
Everyone loved it!
The fresh strawberry flavor brings back those nostalgic memories of childhood birthday parties.
And the best part? Anyone who can operate a blender can make it.
What makes this easy strawberry ice cream recipe different from other recipes? So happy you asked!
This simple recipe doesn’t require raw eggs or tempering egg yolks, which can be a tricky technique. In spite of this, it still turns out magically custardy, just like old fashioned ice cream.
- No corn syrup, gums, or emulsifiers like xanthan gum.
- It is a great no-churn ice cream recipe that doesn’t require an ice cream machine (although you can certainly use one if you own one)!
- All of the ingredients can be found at any grocery store. No unusual or difficult to find ingredients are involved here.
- No flavor or texture is sacrificed in spite of the fact that the recipe requires minimal prep and few ingredients. In fact, it is simply the best strawberry ice cream recipe!
All of the ingredients simply get blended together in a blender then transferred to a freezer-safe container to freeze.
Let’s dive into the ingredients needed to make the recipe, as each one serves an important purpose.
Strawberry Ice Cream Ingredients:
Sweetened Condensed Milk: The reason we’re able to omit the egg yolks and extra ingredients is due entirely to the use of sweetened condensed milk. Because it is thick, creamy, very sweet, and comes with plenty of silky texture, it plays a crucial role in the flavor and the texture of the ice cream.
Read the label on the back of the can to be sure the only two ingredients are milk and sugar. Some brands add additional ingredients that bring a waxy texture to the ice cream, so for best results stick with milk and sugar only.
Heavy Whipping Cream: We have heavy whipping cream to thank for the majority of the creaminess and volume of this homemade ice cream recipe.
When combined with sweetened condensed milk, the perfect ice cream base is made. Because the cream gets whipped in a blender and has a high fat content, there is no need for an ice cream maker.
Fresh Strawberries: The reason we’re all here! Fresh ripe strawberries make this ice cream taste fresh, vibrant, and inviting. It’s truly the most remarkable combination of strawberries and cream! Fresh berries are otherworldly in ice cream recipes!
Optional Additions: A splash of pure vanilla extract adds depth of flavor and warmth to the ice cream base, and a sprinkle of sea salt levels up all of the flavors.
If you have vanilla extract on hand, I highly recommend adding it! You can also use the scrapings from a vanilla bean for incredible flavor.
To cut down some of the fat in the strawberry mixture, you can use whole milk but the texture of the ice cream won’t be nearly as creamy.
If you do take this route, I recommend using an ice cream maker rather than making it a no-churn recipe so that the texture is still nice and fluffy.
Now that we’re experts on the ingredients for strawberry ice cream, let’s make it!
How to Make 3-Ingredient Strawberry Ice Cream:
Rinse the strawberries well, then chop the tops off and cut them in half or give them a rough chop.
Add the strawberries to a high-powered blender (or a large food processor) along with the rest of the ingredients for the strawberry ice cream (sweetened condensed milk, heavy whipping cream, a pinch of sea salt, and vanilla extract if adding). Blend just until everything is combined. Avoid over-mixing as too much blending can cause small bubbles to get into the mixture, which turn into little ice crystals and cause the ice cream to have a slightly grainy texture.
Transfer the strawberry ice cream custard base to a freezer-safe container (or a bread loaf pan). Seal and freeze for 6 hours, or until the ice cream has completely set up. Freeze for less time for soft serve consistency (between 3 and 4 hours).
When you’re ready to serve, thaw the ice cream for 5 to 8 minutes at room temperature. Scoop and serve!
Store the strawberry ice cream in an airtight container (to prevent freezer burn) in the freezer for up to 3 months.
If you don’t own a blender or a food processor, use a potato masher to mash the strawberries and blend everything together in a large bowl using an electric hand mixer. An immersion blender works too.
If desired, serve strawberry ice cream with fresh strawberries, whipped cream, chocolate chips, or chocolate ganache.
Make an ice cream cone or a banana split with this fresh strawberry ice cream!
Chop up 2 slices of cheesecake and stir it into the base to make strawberry cheesecake ice cream.
If you prefer chunks of strawberries rather than pureed strawberries, you can use a potato masher to mash the strawberries and stir them into the ice cream base after blending the condensed milk and cream.
To make delicious strawberry ice cream without strawberry seeds for the creamiest consistency, heat the strawberries in a saucepan with 3 tablespoons of water and bring it to a full boil.
Use a fork to mash the strawberries and continue cooking until the strawberries are very soft and mushy, about 5 minutes.
Use a fine-mesh strainer to strain out the seeds and pulp and use just the strawberry juice in the ice cream.
Can I Use An Ice Cream Maker?
If you own an ice cream maker, freeze the ice cream bowl at least 24 hours in advance (or follow manufacturer’s directions). Pour the creamy strawberry ice cream base into the frozen bowl of the ice cream maker and churn until the ice cream is very thick.
After churning, you can either serve the ice cream immediately or freeze it in an airtight container for 1 to 2 hours for the consistency of store bought ice cream.
I’ve been using my Cuisinart Ice Cream Maker for the last 8 years and absolutely love it.
If you can’t eat dairy and want to make dairy-free strawberry ice cream, you can follow this same recipe using sweetened condensed coconut milk to replace the regular sweetened condensed milk and one can of full-fat coconut milk or coconut cream to replace the heavy cream. Simply follow all the same instructions!
The consistency of the dairy-free version will not be identical to the original recipe, but it will still be delicious.
And that’s it! Enjoy this eggless strawberry ice cream anytime you’re anxious to make your own homemade ice cream with simple ingredients and fresh flavor.
If you’re looking for more strawberry recipes with fresh berry flavor, check out these treats!
More Strawberry Desserts:
- Strawberry Crumb Cake
- Healthy Strawberry Shortcake
- Strawberry Oatmeal Bars
- Vegan Strawberry Cobbler
- Grain-Free Strawberry Almond Breakfast Cake
- Vegan Strawberry Cheesecake
Enjoy this creamy dreamy no-churn ice cream!
- 2 cups ripe strawberries, chopped
- 1 (14-oz) can sweetened condensed milk
- 2 cups (1 pint) heavy whipping cream
- 2 tsp pure vanilla extract, optional
- ¼ tsp sea salt
1. Rinse the strawberries well, then chop the tops off and cut them in half or give them a rough chop.
2. Add the strawberries to a high-powered blender along with the rest of the ingredients for the strawberry ice cream (sweetened condensed milk, heavy whipping cream, a pinch of sea salt, and vanilla extract if adding). Blend just until everything is combined. Avoid over-mixing as too much blending can cause small bubbles to get into the mixture, which turn into little ice crystals and cause the ice cream to have a slightly grainy texture.
3. Transfer the strawberry ice cream base to a freezer-safe container (or a bread loaf pan). Seal and freeze for 6 hours, or until the ice cream has completely set up.
4. When you’re ready to serve, thaw the ice cream for 5 to 8 minutes at room temperature. Scoop and serve!
If you own an ice cream maker, feel free to use it following the manufacturer's instructions.
If you don't own a blender or a food processor, you can mash the strawberries using a potato masher, then blend everything together in a large mixing bowl using an electric hand mixer.
Nutrition InformationYield 10 Serving Size 1 Serving (of 10)
Amount Per Serving Calories 344Total Fat 22gCarbohydrates 33gFiber 1gSugar 31gProtein 5g
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