Viral Strawberry Ice Cream Recipe (Never Icy, No Churn!)
Creamy, homemade strawberry ice cream made with fresh strawberries. It starts with the viral no-churn ice cream base made with whipped cream and sweetened condensed milk. No ice cream maker needed.
Servings: 12 servings
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.
Video
Notes
No ice cream maker needed: whipped cream plus sweetened condensed milk make a smooth, scoopable no-churn base.
Frozen strawberries work too. Cook them straight from frozen and add a couple of extra minutes.
Nutrition
Calories: 298kcal | Carbohydrates: 33g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 54mg | Potassium: 208mg | Fiber: 2g | Sugar: 30g | Vitamin A: 580IU | Vitamin C: 44mg | Calcium: 104mg | Iron: 0.3mg