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+ servings
Scoops of ice cream in a loaf pan.
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5 from 1 vote

No Churn Strawberry Ice Cream

This easy, homemade no churn strawberry ice cream is made with sweet, fresh strawberries, sweetened condensed milk (helping to make it extra creamy), fluffy whipped cream, and the option to add cheesecake pieces for a strawberry cheesecake ice cream version!
Prep Time20 minutes
Cook Time30 minutes
Freeze time6 hours
Total Time6 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 352kcal

Equipment

Ingredients

  • 24 oz strawberries fresh or frozen
  • ½ cup granulated sugar
  • cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1 tablespoon vanilla paste or extract
  • 1 slice cheesecake chopped into bite sized pieces (optional)

Instructions

  • Pulverize the strawberries in a food processor or blender until smooth.
    24 oz strawberries
  • Add the puree and sugar to a saucepan over medium low and simmer (stirring every few minutes, scraping the sides) until the strawberries reduce by half and the mixture falls slowly from a spatula or spoon and turns much thicker. About 20-30 minutes.
    ½ cup granulated sugar
  • Transfer to a bowl, place in the fridge, and cool to at least room temperature, stirring every few minutes to release heat and steam.
  • Place the stand mixer bowl and whisk attachment in the freezer for 15 minutes. Then, whip the heavy cream on high speed until stiff peaks form.
    2¼ cups heavy whipping cream
  • In a large bowl, combine the sweetened condensed milk, vanilla, and ¾ cup of the strawberry sauce and mix until incorporated.
    1 can sweetened condensed milk, 1 tablespoon vanilla paste or extract
  • Optional: Add a few drops of red food coloring to brighten up the final product. Adding the whipped cream will lighten the color significantly.
  • In two batches, fold in the whipped cream until completely combined and no white streaks remain. Do this carefully so the mixture doesn't become deflated.
  • Add half of the ice cream to a standard loaf pan, drizzle half of the remaining strawberry sauce over the top, and swirl it in with a butter knife. Scatter on half of the chunks of cheesecake if using.
    1 slice cheesecake
  • Add almost all of the remaining ice cream, then add more cheesecake pieces, pressing them down slightly. Add the remaining ice cream and smooth it out on top, then drizzle on the remaining strawberry puree and swirl it in.
  • Cover tightly with plastic wrap and foil and freeze for at least 6 hours.

Notes

Store the ice cream in a tightly sealed container (or with plastic wrap and foil) for up to one month. Alternatively, store it in a reusable ice cream container.
Allow the ice cream to sit at room temperature for 10-15 minutes before scooping.
Look for slices of refrigerated or frozen cheesecake if you’d like to go the strawberry cheesecake route.

Nutrition

Calories: 352kcal | Carbohydrates: 26g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 86mg | Sodium: 51mg | Potassium: 198mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1062IU | Vitamin C: 50mg | Calcium: 70mg | Iron: 1mg