3-Ingredient No-Churn Strawberry Ice Cream
The easiest, dreamiest no-churn strawberry ice cream recipe made with only 3 ingredients! Rich, creamy, bursting with fresh strawberry flavor! No ice cream maker, eggs, emulsifiers, or high fructose corn syrup!
Servings: 10 Servings
Calories: 344kcal
Equipment
- Ice Cream Machine optional
Ingredients
- 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
Instructions
- 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 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 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.
- When you’re ready to serve, thaw the ice cream for 5 to 8 minutes at room temperature. Scoop and serve!
Video
Notes
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
Serving: 1Serving (of 10) | Calories: 344kcal | Carbohydrates: 33g | Protein: 5g | Fat: 22g | Fiber: 1g | Sugar: 31g