Easy Strawberry Ice Cream Recipes
Creamy, no-churn strawberry ice cream bursting with fresh berry flavor. Just whip, fold, and freeze—no machine needed.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb fresh strawberries, hulled and chopped divide in half
- 0.5 cup granulated sugar for macerating
- 1 tbsp fresh lemon juice
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 0.25 tsp fine sea salt
- 2 cup cold heavy cream
Instructions
Preparation Steps
- Rinse, hull, and roughly chop the strawberries.
- Toss strawberries with sugar and lemon juice in a bowl. Let stand 10 minutes.
- Blend half the macerated berries with some juices until smooth; keep the rest chunky.
- Stir condensed milk, vanilla, and salt together in a large mixing bowl.
- Whip the cold heavy cream to stiff peaks with a mixer.
- Fold the whipped cream into the condensed milk mixture in two additions until no streaks remain.
- Swirl in the strawberry puree, then gently fold in the remaining chopped berries.
- Scrape into a loaf pan, cover, and freeze until firm, 4–6 hours or overnight.
Notes
Variation: Stir in 1–2 tablespoons finely chopped basil or mint for a fresh twist, or ripple in warm strawberry jam before freezing for extra swirls.
Storage tip: Press plastic wrap directly on the surface, then lid, to prevent ice crystals. Let sit 5 minutes at room temperature before scooping.
This recipe is an original creation inspired by classic Easy Strawberry Ice Cream Recipes flavors. All ingredient ratios and instructions are independently developed.