Creamy, smooth, and easy homemade strawberry ice cream made with whipped cream, condensed milk, and fresh strawberries. No ice-cream machine is needed. The method in the photo is consistent with popular no-churn versions that use whipped cream and sweetened condensed milk.
Ingredients
Makes about 1.5–2 liters
- 500 g fresh strawberries
- 500 ml cold heavy whipping cream
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 tsp vanilla or strawberry essence
- 1–2 tbsp sugar, optional
- 1–2 drops pink/red food coloring, optional
- 100 g strawberries, finely chopped — optional
Instructions
- Prepare the strawberries: Wash, remove the stems, and cut the strawberries into pieces.
- Make the puree: Blend about 400 g strawberries until completely smooth. Set aside.
- Whip the cream: Pour the cold whipping cream into a large bowl and beat until thick and stiff peaks form.
- Add condensed milk: Slowly add the condensed milk and beat gently until combined.
- Add flavor: Mix in vanilla or strawberry essence.
- Add strawberry puree: Pour in the strawberry puree and gently mix until the ice cream becomes evenly pink.
- Add color: For the brighter pink color shown in the picture, add a tiny amount of food coloring. This is optional.
- Add strawberry pieces: Fold in finely chopped strawberries if you want pieces throughout the ice cream.
- Transfer: Pour the mixture into a clean airtight freezer container and smooth the top.
- Cover: Place plastic wrap/cling film directly against the surface before putting on the lid. This helps reduce ice crystals.
- Freeze: Freeze for at least 6 hours, preferably overnight, until completely firm. No churning is required.
- Serve: Let it sit at room temperature for about 5–10 minutes, then scoop and serve.
For Other Flavors
The same creamy base can be adapted into different flavors:
- Strawberry: Strawberry puree + pink color
- Mango: Ripe mango puree + a little mango essence
- Banana: Mashed ripe banana + vanilla
- Chocolate: Cocoa powder + chocolate chips
- Vanilla: Vanilla extract + no fruit
Approximate Nutrition
Per serving, assuming 12 servings:
- Calories: ~260 kcal
- Protein: ~4 g
- Carbohydrates: ~24 g
- Fat: ~17 g
- Saturated Fat: ~10 g
- Sugar: ~22 g
- Fiber: ~1–2 g
- Sodium: ~70 mg
Actual nutrition depends on the cream, condensed milk, sugar, and serving size. A comparable strawberry no-churn recipe lists about 263 calories, 17.2 g fat, 24.2 g carbs, and 4.2 g protein per serving.
Recipe Q&A
Q: Do I need an ice cream machine?
A: No. This is a no-churn recipe; whipping the cream provides the air needed for a creamy texture.
Q: Why does my ice cream become icy?
A: Make sure the strawberry puree isn’t too watery and use very cold whipping cream. Cover the surface tightly before freezing.
Q: Can I use frozen strawberries?
A: Yes. Thaw them completely and drain excess liquid before blending.
Q: Can I leave out the food coloring?
A: Absolutely. The food coloring is only for a stronger pink appearance.
Q: Can I use evaporated milk instead of whipping cream?
A: For this specific no-churn version, whipping cream is recommended because its fat and whipped structure give the ice cream its creamy texture.
Q: How long should it freeze?
A: At least 6 hours, but overnight gives the best firm texture.
Q: How long can I store homemade ice cream?
A: Keep it tightly covered in the freezer and use it while the texture is at its best; homemade ice cream can develop larger ice crystals over longer storage.
Q: Why should I use cold cream?
A: Cold cream whips more easily and holds its volume better, which helps produce a lighter, creamier ice cream.
Caption
Creamy Homemade Strawberry Ice Cream
No machine, no complicated custard—just strawberries, cream, and condensed milk! Perfectly creamy, fruity, and refreshing for a homemade summer treat.