This homemade Strawberry Ice Cream recipe is uses the internet viral 2-ingredient base to make lush, creamy ice cream without an ice cream maker. Bonus: a simple food science trick to keep the fresh strawberries from getting hard and icy!
Strawberry Ice Cream Ingredients
You need just seven simple ingredients for this strawberry ice cream recipe.
- Fresh strawberries: hulled and chopped, then cooked down jammy.
- Granulated sugar: sweetens the berries and softens the freeze.
- Lemon juice: brightens the fruit and balances the sugar.
- Heavy whipping cream: whipped cold for a light, airy base.
- Sweetened condensed milk: the no-churn magic that keeps it scoopable.
- Vanilla extract: rounds out the strawberry flavor.
- Salt: just a pinch to make the fruit pop.
Full recipe quantities listed in the recipe card at the bottom of the article.
I make frozen strawberry treats all summer long. If you love this, try my Strawberry Popsicles and Frozen Strawberry Yogurt Bites, too!
Variations and Substitutions
Here are easy ways to make this recipe your own.
- Frozen strawberries work well too. Cook them straight from frozen and add a couple of minutes.
- Strawberry cheesecake style is easy. Swirl in crushed graham crackers and a little cream cheese.
- More fruit flavor comes from a spoonful of good strawberry jam folded in at the end. For more berry ideas, see my best strawberry recipes.
Grab These Tools
You only need a few basics to make this frozen treat.
- Hand or stand mixer to whip the cream to stiff peaks.
- Large bowl for folding the cream and strawberry mixture together.
- Saucepan to cook the berries down.
- Food processor (optional) to puree the cooled berries silky smooth.
- Loaf pan or freezer-safe container to freeze the ice cream.
- Plastic wrap pressed on top to stop freezer burn.
How to Make Strawberry Ice Cream: An Easy Guide
The secret is cooking the strawberries with sugar first. Simmering drives off water that would freeze into hard ice crystals. That one step gives you a smooth, scoopable texture instead of an icy one.
Cook the Strawberries
Simmer the strawberries with sugar and lemon juice over medium heat. Mash them as they soften, about 6 minutes, until thick and jammy. Cooking drives off water that would freeze into ice crystals.
Chill the Puree
Transfer the strawberry mixture to a large bowl. Chill it in the freezer until cold. A warm puree would melt your whipped cream.
Whip the Cream
Beat the cold heavy cream on high until stiff peaks form. This takes about 3 to 4 minutes. Cold cream whips faster and holds more air.
Mix the Base
Whisk together the sweetened condensed milk, cooled strawberry puree, vanilla and salt. This is your creamy strawberry base.
Fold and Freeze
Gently fold the whipped cream into the strawberry mixture. Fold slowly so you keep the air. Scrape into a container, press plastic wrap on top, and freeze 4 to 6 hours or overnight.
5 Common Mistakes to Avoid
Here are the most frequent mix-ups to avoid when making strawberry ice cream:
- Skipping the cook step. Raw berries add water and make the ice cream icy.
- Warm puree. Adding it to the cream while warm deflates all the air.
- Under-whipping the cream. Soft peaks will not hold, so whip to stiff peaks.
- Overmixing when folding. Fold gently or you lose the light texture.
- No wrap on top. Skip it and you get freezer burn and ice crystals.
Make Ahead and Storage
This frozen dessert keeps beautifully, so make it ahead.
Storing Leftovers
- Container: Keep it in an airtight, freezer-safe container.
- Surface: Press plastic wrap right onto the ice cream.
- Time: It stays best for up to 2 weeks in the freezer.
Freezing
- Freeze flat: A shallow container freezes faster and scoops easier.
- Overnight: A full overnight freeze gives the firmest scoop.
Softening to Serve
- Rest: Let it sit 10 minutes at room temperature before scooping.
- Scoop: Dip your scoop in warm water for clean rounds.
What to Serve with Strawberry Ice Cream
Scoop it on its own or pile on the toppings. It also turns simple summer desserts into something special.
Toppings and Add-Ins
- Hot fudge: My homemade chocolate fudge sauce melts right over the top.
- Fresh berries: More sliced strawberries pile on the fruit flavor.
- Crunch: Toasted almonds or crushed cookies add texture.
- Whipped cream: A little extra never hurts.
Desserts to Serve It With
- Cobbler: A scoop over warm strawberry cobbler or peach cobbler.
- Tart: Pair it with my puff pastry strawberry tart.
Tips for the Creamiest No-Churn Ice Cream
A few small tricks make a big difference here.
- Cook the berries down until jammy. Less water means fewer ice crystals and a smoother scoop.
- Use cold cream. It whips higher and gives a lighter, soft-serve texture.
- Chill the puree fully before folding so the air stays put.
- Taste before freezing. Cold dulls sweetness, so the base should taste slightly sweet.
- Fresh or frozen strawberries both work, so make it any time of year.
Frequently Asked Questions
Just skimming through? Here are some quick answers to the commonly-asked questions.
You do not need an ice cream maker for this strawberry ice cream. Whipped heavy cream and sweetened condensed milk create a smooth, scoopable base. Just cook, fold, freeze and scoop. It is a true no-churn recipe that anyone can make.
Yes, you can use frozen strawberries in this recipe. Cook them straight from the freezer and add a couple of extra minutes. They break down into the same jammy puree as fresh strawberries. The flavor stays bright, sweet and summery.
Cooking the strawberries first drives off extra water. That water would otherwise freeze into hard ice crystals. Simmering also concentrates the berry flavor. The result is a smoother, creamier homemade strawberry ice cream that scoops like soft serve.
Icy ice cream usually means too much water in the base. Cooking the berries down and folding in whipped cream both help. Pressing plastic wrap on the surface stops ice crystals during freezing. Freeze it fully cold for the best texture.
Homemade strawberry ice cream keeps for up to 2 weeks in the freezer. Store it in an airtight container with plastic wrap pressed on top. This blocks air and keeps freezer burn away. It tastes best in the first week.
Yes, this base turns into strawberry cheesecake ice cream easily. Beat a little softened cream cheese into the condensed milk. Then swirl in crushed graham crackers before freezing. You get a tangy, cheesecake twist on the classic strawberry flavor.
Lemon juice is worth adding to this strawberry ice cream. It brightens the fruit and balances the sugar. You only need 2 tablespoons. Without it, the berries can taste flat and overly sweet once the ice cream is frozen.
Yes, a food processor makes the puree extra smooth. Cook the strawberries first, then pulse the cooled mixture until silky. For a chunkier ice cream with fruit pieces, just mash the cooked berries with a fork instead.
Other Frozen Treats You’ll Love
- Cookies and Cream Ice Cream
- Pistachio Ice Cream
- Roasted Strawberry Buttermilk Ice Cream (this one’s thickened with cornstarch & cream cheese).
- Banana Ice Cream
- Strawberry Popsicles
- Frozen Strawberry Yogurt Bites
Viral Strawberry Ice Cream Recipe (Never Icy, No Churn!)
Video
Ingredients
- 2 lbs fresh strawberries hulled and chopped
- ½ cup granulated sugar
- 2 tbsp fresh lemon juice
- 2 cups cold heavy whipping cream
- 1 14-oz can sweetened condensed milk
- ½ tsp vanilla extract
- 1 pinch salt
Instructions
- Simmer the strawberries with the sugar and lemon juice over medium heat. Stir often, mashing the berries as they soften, for 6 minutes, until thick and jammy. Cooking drives off water that would freeze into icy crystals.
- Transfer the strawberries to a large bowl and chill in the freezer until cold.
- Beat the cold cream on high with a whisk attachment until stiff peaks form, about 3 to 4 minutes.
- Whisk together the sweetened condensed milk, cooled strawberry puree, vanilla and salt.
- Gently fold the whipped cream into the strawberry mixture until just combined. Fold slowly to keep the air, and do not overmix or it will deflate.
- Scrape into a freezer-safe container and smooth the top. Press plastic wrap directly onto the surface. Freeze 4 to 6 hours or overnight. The wrap blocks air and stops freezer burn.
- Let it sit 10 minutes at room temperature before scooping for the best texture.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
