This no-churn strawberry ice cream is super simple and sweet! With just three ingredients, you can whip up this creamy treat in no time. Perfect for warm days!
Plus, no ice cream maker is needed—so you can totally impress your friends with minimal effort. I love to top mine with fresh strawberries. Yummy!
Key Ingredients & Substitutions
Fresh Strawberries: Use ripe, sweet strawberries for the best flavor. If fresh strawberries aren’t available, you can use frozen ones—just let them thaw a bit before blending.
Heavy Whipping Cream: This ingredient gives the ice cream its rich and creamy texture. If you’re looking for a lighter option, try using coconut cream, which will also make it dairy-free.
Sweetened Condensed Milk: This adds sweetness and creaminess. If you need a dairy-free substitute, there are plant-based condensed milk options available in stores or you can make a homemade version using coconut milk and sugar.
How Do I Whip Cream to Stiff Peaks?
Whipping cream to stiff peaks is key for that luscious ice cream texture. Here’s how to nail it:
- Start with cold heavy cream; refrigerate it beforehand for best results.
- Use a clean, dry bowl to prevent any grease from affecting the cream.
- Whip on medium speed with an electric mixer until you see soft peaks, then increase to high speed.
- Keep whipping until the peaks stand stiff and don’t droop when you lift the beater out.
Take your time and watch closely to avoid overbeating, which can turn the cream grainy. Enjoy making your ice cream!
How to Make Easy 3-Ingredient No-Churn Strawberry Ice Cream
Ingredients You’ll Need:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream, cold
- ½ cup sweetened condensed milk
How Much Time Will You Need?
This delightful ice cream requires about 15 minutes of prep time, plus a chilling time of at least 6 hours or overnight. So, get ready to enjoy a creamy treat the next day!
Step-by-Step Instructions:
1. Prepare the Strawberries:
Start by placing the hulled and sliced strawberries into a blender or food processor. Blend them until smooth. If you love a bit of texture, you can pulse the strawberries instead, leaving some small pieces for crunch and flavor.
2. Whip the Cream:
In a large mixing bowl, take your cold heavy whipping cream and use an electric mixer to whip it. Beat it until stiff peaks form—this means that when you lift the beaters, the peaks should stand straight up and not fold over.
3. Combine Ingredients:
Next, gently fold the sweetened condensed milk into the whipped cream. Take your time and be gentle to maintain the airy texture. Once it’s well combined, you can add the pureed strawberries into the mixture and fold again until everything is evenly mixed.
4. Freeze:
Transfer the smoothie-like mixture into a freezer-safe container. Use a spatula to smooth the top so it looks nice. Cover it with a lid or plastic wrap to keep it fresh. Now, place it in the freezer for at least 6 hours, or overnight, until it is completely firm.
5. Serve and Enjoy:
When you’re ready to enjoy your ice cream, take it out of the freezer and let it sit at room temperature for about 5 minutes. This makes scooping easier! Serve it in bowls, and if you like, garnish with fresh strawberry halves or slices on top for that extra special touch.
Enjoy your creamy, delicious no-churn strawberry ice cream!
FAQ for Easy 3-Ingredient No-Churn Strawberry Ice Cream
Can I Use Frozen Strawberries Instead?
Yes, you can! Just make sure to let the frozen strawberries thaw slightly before blending them to achieve a smooth consistency. This will keep the flavor intact and ensure a creamy texture.
How Long Does This Ice Cream Last in the Freezer?
This no-churn strawberry ice cream can be stored in the freezer for up to 2 weeks. Just make sure it’s in an airtight container to maintain its freshness and prevent freezer burn.
Can I Add Other Flavors or Mix-ins?
Absolutely! Feel free to add in mix-ins like chocolate chips, crushed cookies, or nuts for extra texture and flavor. You can also blend in vanilla extract or other fruit purees for a fun twist.
How to Soften the Ice Cream for Serving?
To make scooping easier, let the ice cream sit at room temperature for about 5-10 minutes before serving. This softens it just enough for easy scooping without losing the creamy texture.
