This strawberry ice cream is like a spoonful of summer! Bursting with fresh flavor, and so easy to make. No eggs, no cooking, and no ice cream maker needed!
Today I’m sharing another of my husband’s favorites: Strawberry Ice Cream!
We just love anything strawberry, especially at this time of year. The strawberries are at their peak. So sweet, juicy, and red! Buy up as many as you can, they’ll never be any better than they are right now!
But when I think of summer strawberry desserts, ice cream definitely tops the list. It’s the best!
NO-CHURN VS. OLD-FASHIONED STRAWBERRY ICE CREAM
I love a good old-fashioned, slow churned ice cream as much as anybody, but I ended up settling on a no-churn option, mostly because I thought you would appreciate how easy it is to make.
With this method, there’s no cooking required, and it saves you several hours of chill time. Plus you don’t have to clutter up your freezer with the canister from your ice cream maker!
Well, I’m so glad I did because I really think it turns out to be the better-tasting option too. Because it’s so simple, the strawberries are really allowed to shine. There is nothing to get in the way of their sweet, summery flavor. This ice cream is bursting with fresh strawberry flavor. In my opinion, it’s so much better because it’s eggless. It’s light, creamy, and just so purely strawberry.
That said, if you prefer an old-fashioned strawberry ice cream, you can totally add the strawberry puree and chopped berries to the custard base found in my Vanilla Ice Cream Recipe post.
HOW TO MAKE STRAWBERRY ICE CREAM
This strawberry ice cream is so easy to make, you won’t believe it!
There are only 3 simple ingredients, plus a pinch of salt to balance the flavors. You will need heavy whipping cream (aka: double cream if you are outside the US), a can of sweetened condensed milk, and fresh strawberries.
The rest of the berries can just be roughly chopped. This way, you’ll get plenty of sweet strawberry running all throughout, plus the occasional surprise of a bite of real fruit.
If you prefer your strawberry ice cream to be smooth, just omit the additional 8 ounces of chopped strawberries.
HOW TO SERVE THIS STRAWBERRY ICE CREAM
Or you can throw a few scoops into the blender with a splash of milk, for the strawberry milkshake of your dreams.
But my favorite way to enjoy it is just as you see in these pics, simply scooped into a dish and eaten with a spoon. There is no adornment necessary. It’s creamy-sweet, summery, and such a treat!
I hope you have a chance to try this strawberry ice cream recipe! It’s easy as can be and so summery. Nothing beats strawberries at this time of year. Especially in ice cream form- it’s just the best!
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** WATCH THIS QUICK VIDEO TO SEE HOW IT’S DONE! **
Strawberry Ice Cream
- 2 cups heavy whipping cream, cold
- 1 14-ounce can sweetened condensed milk
- 1/8 teaspoon kosher salt
- 16 ounces fresh strawberries, hulled and pureed
- 8 ounces fresh strawberries, hulled and roughly chopped
- In a large mixing bowl with an electric mixer fitted with the whisk attachment, whip the cream until it holds stiff peaks.
- Fold in the condensed milk, salt, pureed strawberries, and chopped strawberries.
- Transfer to a freezer-safe container, and freeze for 4 hours or until hard.
More scrumptious strawberry recipes:
|Amount Per Serving||As Served|
|Calories 501kcal Calories from fat 379|
|% Daily Value|
|Total Fat 42g||65%|
|Saturated Fat 25g||125%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|