No-Churn Strawberry & Vanilla Ice Cream
Creamy, smooth homemade ice cream with no ice cream maker required! Make classic vanilla and fresh strawberry flavors using one easy base.
Prep Time: 20 minutes
Freeze Time: 6–8 hours
Total Time: 6 hours 20 minutes
Servings: 10
Ingredients
Ice Cream Base
- 2 cups (480 ml) cold heavy whipping cream
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Vanilla Flavor
- Half of the prepared ice cream base
- 1 teaspoon pure vanilla extract
Strawberry Flavor
- Half of the prepared ice cream base
- 1½ cups fresh strawberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
Step 1: Make Strawberry Puree
- Wash and hull the strawberries.
- Blend strawberries, sugar, and lemon juice until smooth.
- For a smoother texture, strain through a fine-mesh sieve (optional).
- Chill the puree before mixing.
Step 2: Whip the Cream
- Place a large mixing bowl and beaters in the freezer for 10 minutes.
- Beat the cold heavy cream until stiff peaks form, about 3–5 minutes.
Step 3: Make the Base
- In another bowl, stir together:
- Sweetened condensed milk
- Vanilla extract
- Pinch of salt
- Gently fold the whipped cream into the condensed milk mixture until fully combined.
Step 4: Divide the Mixture
Split the base evenly into two bowls.
Vanilla Ice Cream
- Stir 1 teaspoon vanilla extract into one bowl.
Strawberry Ice Cream
- Fold the chilled strawberry puree into the second bowl until evenly mixed.
Step 5: Freeze
- Pour each flavor into separate freezer-safe containers.
- Smooth the tops.
- Cover tightly.
- Freeze for 6–8 hours or overnight until firm.
Step 6: Serve
- Let the ice cream sit at room temperature for 5–10 minutes before scooping.
- Garnish as desired and enjoy.
Optional Toppings
- Fresh strawberries
- Chocolate syrup
- Sprinkles
- Whipped cream
- Fresh mint
- Crushed cookies
- Caramel sauce
- White chocolate curls
Chef Tips
- Use cold ingredients for the creamiest texture.
- Do not overmix after folding the whipped cream into the base.
- For intense strawberry flavor, roast the strawberries for 15 minutes at 375°F (190°C) before blending and let them cool completely.
- Cover the surface of the ice cream with plastic wrap before sealing to reduce ice crystals.
Storage
Freezer: Store in an airtight container for up to 2 months.
Do Not Refreeze: Once fully melted, avoid refreezing as the texture will become icy.
Approximate Nutrition (Per Serving)
Vanilla
- Calories: 310
- Protein: 4 g
- Carbohydrates: 24 g
- Fat: 22 g
- Saturated Fat: 14 g
- Cholesterol: 80 mg
- Sugar: 22 g
- Sodium: 60 mg
Strawberry
- Calories: 295
- Protein: 4 g
- Carbohydrates: 25 g
- Fat: 21 g
- Saturated Fat: 13 g
- Cholesterol: 80 mg
- Fiber: 1 g
- Sugar: 23 g
- Sodium: 60 mg
Nut Information
Contains Peanuts: ❌ No
Contains Tree Nuts: ❌ No
This recipe is naturally peanut-free and tree nut-free.
Important: If preparing for someone with a severe nut allergy, verify that the heavy cream, sweetened condensed milk, vanilla extract, sprinkles, chocolate, or other optional toppings are processed in a nut-free facility to avoid cross-contact.
Frequently Asked Questions (Q&A)
Q1. Do I need an ice cream maker?
No. This is a no-churn recipe, so no special equipment is needed.
Q2. Can I use frozen strawberries?
Yes. Thaw them completely, drain excess liquid, and blend before adding to the ice cream base.
Q3. How long does it take to freeze?
The ice cream typically needs 6–8 hours, but freezing overnight provides the best texture.
Q4. Can I reduce the sweetness?
Yes. Use slightly less sweetened condensed milk or choose naturally sweet, ripe strawberries. Keep in mind this may slightly affect the texture.
Q5. Why is my ice cream icy?
Ice crystals usually form if the cream wasn’t whipped to stiff peaks, excess liquid was added, or the container wasn’t sealed tightly.
Q6. Can I make this dairy-free?
Yes. Use chilled full-fat coconut cream instead of heavy cream and sweetened condensed coconut milk in place of regular condensed milk.
Q7. Can I add mix-ins?
Absolutely. Fold in mini chocolate chips, crushed cookies, brownie pieces, fruit chunks, or caramel swirls just before freezing.
Q8. How can I make more flavors?
Use the same base and mix in cocoa powder for chocolate, coffee concentrate for coffee, mango puree for mango, or crushed cookies for cookies-and-cream.
Q9. What’s the best container for freezing?
A shallow, airtight freezer-safe container works best because it freezes the ice cream more evenly and makes scooping easier.
Q10. Can I make this recipe with less fat?
You can use light whipping cream, but the ice cream will be less rich and may not be as creamy as when made with full-fat heavy cream.
