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A scoop of strawberry ice cream on a snap basket cone
Homemade Strawberry Ice Cream (No Churn)
Prep Time
25 mins
Freezing Time
6 hrs
Total Time
6 hrs 25 mins

Homemade Strawberry Ice Cream, a fantastic no-churn ice cream using fresh strawberries, condensed milk and cream. Only 3 ingredients, and you get the most flavourful ice cream, better than any store-bought one that is full of nasty ingredients. Super easy to make, and so delicious!

Course: Dessert
Cuisine: International
Keyword: no churn ice cream recipes
Servings: 8 scoops
Calories: 230 kcal
Author: Daniela Apostol
  • 1 kg fresh strawberries ( 2 lbs)
  • 300 ml double cream ( heavy cream, 10 oz)
  • 150 ml condensed milk (5 oz)
  1. Wash the straberries, remove the stems and cut into half or quarter depending on the size.

  2. Add them to a pan with a quarter of a cup of water, and leave to simmer on a medium heat until you get a thicker sauce, that might take 10-15 minutes. Save a few cooked strawberries to add to the ice cream.

  3. Add the sauce to a blender, and blitz until smooth.

  4. Pass the sauce through a sieve to remove the seeds, then leave to cool.

  5. Beat the cream until you get stiff peaks, add the condensed milk and strawberry sauce, and mix well.

  6. Transfer the ice cream to a plastic container, add the chopped cooked strawberries, and mix gently.

  7. Leave to freeze for 4-6 hours before serving.

Recipe Notes
  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
  • See the post for tips on how to make the best strawberry ice cream
Nutrition Facts
Homemade Strawberry Ice Cream (No Churn)
Amount Per Serving
Calories 230 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g50%
Cholesterol 58mg19%
Sodium 39mg2%
Potassium 289mg8%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 16g18%
Protein 3g6%
Vitamin A 615IU12%
Vitamin C 74.3mg90%
Calcium 98mg10%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.