Homemade Strawberry Ice Cream
This no-churn recipe of homemade strawberry ice cream is perfect for summer. You wil be making it over and over! Simple ingredients, natural flavor and so easy to make!
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Why you’ll love this recipe
- Flavor and color. Beautiful color and natural flavor come from fresh strawberries.
- No ice cream maker. This is a no-churn recipe, so no need for ice cream maker to make this delicious homemade ice cream.
- Kid friendly. Kids will love this ice cream.
Ingredients nedded
- french strawberries
- sweetened condensed milk
- heavy cream
How to make Homemade Strawberry ice cream
Wash and cut strawberries. Puree strawberries in a food processor or blender for a few seconds.
Tip from Marina: if you don’t like seeds in strawberries, strain pureed strawberries through a fine-mesh sieve.
In the mixing bowl combine the sweetened condensed milk and strawberries puree.
In the separate mixing bowl, whip cold heavy cream to stiff peaks. Fold in half whipped cream into strawberry mixture. Then add the remaining whipped cream and fold until incorporated.
Pour mixture into a loaf pan smooth out with spatula or spoon. Cover tightly with plastic wrap and freeze for at least 6 hours (or overnight).
Tip from Marina: if the ice cream gets too hard, allow it to sit at room temperature for 10-15 minutes before scooping.
How to store
Store the strawberry ice cream in a metal loaf pan covered tightly with plastic wrap in the freezer for 2-3 weeks.
If you make this homemade strawberry ice cream, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Strawberry Galette
- Fraisier cake
- Honey cake Medovik
- No bake Cheesecake in a Jar
- Creem Cheese Whipped Cream
Homemade Strawberry Ice Cream
Equipment
- 1 Food processor or blender
- 1 Stand mixer or hand mixer
- 1 Fine mesh sieve
Ingredients
- 16 oz fresh strawberries 454 gr
- 1 can sweetened condensed milk 14 oz
- 2 cups heavy whipping cream 475ml
Instructions
- Wash and cut strawberries.
- Puree strawberries in a food processor or blender for a few seconds.
- If you don’t like seeds in strawberries, strain pureed strawberries through a fine-mesh sieve.
- In the mixing bowl combine the sweetened condensed milk and strawberries puree.
- In the separate mixing bowl, whip cold heavy cream to stiff peaks.
- Fold in half whipped cream into strawberry mixture. Then add the remaining whipped cream and fold until incorporated.
- Pour mixture into a loaf pan and smooth out with spatula or spoon.
- Cover tightly with plastic wrap and freeze for at least 6 hours (or overnight).