This strawberry ice cream needs four ingredients and no machine. You whip cream, stir in a can of sweetened condensed milk, fold in strawberries, and freeze it overnight. That is the whole thing.
The cream has to be whipped to soft peaks before the condensed milk goes in. That trapped air is what keeps the finished ice cream scoopable instead of solid. Skip it and you get a sweet block you have to chip out of the pan.
Use two cups of chopped berries plus half a cup smashed to a pulp. The chunks give you something to bite, and the pulp colors the base and spreads strawberry flavor through every spoonful.
Tips & Tricks
- Chill your bowl and beaters in the freezer for 10 minutes before whipping. The cream climbs to soft peaks faster.
- Whip the cream for about 10 minutes by hand or until the beaters leave a soft trail that holds its shape for a second, then flattens. That is soft peaks.
- Drain the smashed strawberries in a small strainer for a few minutes if they look watery. Less liquid means a creamier freeze.
- Use a shallow pan, a 9 by 5 inch loaf pan or an 8 inch square, so the mixture freezes through in one night instead of staying soft in the middle.
Step-by-Step Instructions
1. Whip the cream
Pour the cold heavy cream into a large bowl and whip it until soft peaks form, about 10 minutes by hand or 2 to 3 minutes with an electric mixer on medium. The cream is ready when the beaters lift out a peak that curls over at the tip.
2. Add the condensed milk
Pour in the whole can of sweetened condensed milk and keep whipping until the mixture is smooth and even, about 30 seconds. Scrape the bottom of the bowl once so no thick milk hides down there.
3. Fold in the strawberries
Add the 1 cup of chopped berries and the 1/2 cup of smashed berries. Fold them in gently with a spatula until they are spread through the cream and you see pink streaks everywhere.
4. Freeze overnight
Scrape the mixture into a 9 by 5 inch loaf pan or a bowl and smooth the top. Cover it and freeze for at least 8 hours, or overnight, until it is firm all the way through.
5. Scoop and serve
Let the pan sit on the counter for 5 minutes, then scoop. Serve each bowl with a few extra sliced strawberries on top.
Variations
- Stir 1/2 cup of crushed shortbread or graham crackers in with the berries for a little crunch.
- Swap half the chopped strawberries for chopped peaches or raspberries. Keep the total at 1 1/2 cups so the base still sets.
- Add a pinch of salt and a teaspoon of vanilla to the condensed milk step if you want a rounder, less sweet flavor.
How to Store Strawberry Ice Cream
Refrigerator
Do not store it in the fridge. It melts quickly and will not refreeze with the same texture.
Freezer
Keep it covered in the pan for up to 2 weeks. Press plastic wrap onto the surface to keep ice crystals from forming.
Reheating
Not applicable. To soften hard ice cream, leave it on the counter for 5 to 10 minutes rather than microwaving it, which melts the edges to liquid.
Frequently Asked Questions
Q: Can I make this without an electric mixer?
Yes. A balloon whisk and a cold bowl will get 2 cups of cream to soft peaks in about 10 minutes. Switch arms halfway through. It is work, but it works.
Q: Why is my strawberry ice cream icy?
Usually too much water from the berries, or cream that was under-whipped. Drain the smashed berries, whip to soft peaks, and freeze in a shallow pan so it sets fast.
Q: How long does it take to freeze?
At least 8 hours, and overnight is better. A shallow loaf pan freezes faster than a deep bowl. If the middle still gives when you press it, give it more time.
Q: Can I use frozen strawberries?
You can. Thaw them first, then drain off the liquid and pat them dry. Skipping the drain adds water and makes the ice cream harder and grainier.
Q: Does this recipe use eggs?
No. It is a no-churn style ice cream, so there are no eggs and nothing to cook. The cream and condensed milk do all the work.
Strawberry Ice Cream Recipe – No-Churn, 4 Ingredients
Fresh strawberries, heavy cream and sweetened condensed milk make a no-churn strawberry ice cream you freeze overnight. Four ingredients, no machine.
Ingredients
Instructions
- 1Whip the cream — Pour the cold heavy cream into a large bowl and whip it until soft peaks form, about 10 minutes by hand or 2 to 3 minutes with an electric mixer on medium. The cream is ready when the beaters lift out a peak that curls over at the tip.
- 2Add the condensed milk — Pour in the whole can of sweetened condensed milk and keep whipping until the mixture is smooth and even, about 30 seconds. Scrape the bottom of the bowl once so no thick milk hides down there.
- 3Fold in the strawberries — Add the 1 cup of chopped berries and the 1/2 cup of smashed berries. Fold them in gently with a spatula until they are spread through the cream and you see pink streaks everywhere.
- 4Freeze overnight — Scrape the mixture into a 9 by 5 inch loaf pan or a bowl and smooth the top. Cover it and freeze for at least 8 hours, or overnight, until it is firm all the way through.
- 5Scoop and serve — Let the pan sit on the counter for 5 minutes, then scoop. Serve each bowl with a few extra sliced strawberries on top.
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.
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