Creamy and silky homemade strawberry ice cream is easy and doesn’t require an ice cream maker to make. Now that I’ve got your attention and you realize you already have everything you need to make your own mouthwatering ice cream, get ready to drool over the ingredients in this easy peasy strawberry ice cream recipe that is loved by kids and adults. If you love no-churn summer ice cream recipes, then you’ll want to make my EASY no-churn peach ice cream and no-churn chocolate ice cream dessert recipe!
To make the strawberry syrup, you’ll need fresh strawberries, sugar, vanilla, lemon juice, and salt. To make the ice cream, you’ll want to make sure to have sweetened condensed milk, heavy whipping cream, vanilla, and salt. All in all, a total of 7 ingredients to make your own ice cream – which is not bad, especially considering there is not an ounce of anything processed such as high fructose corn syrup, guar gum, and monoglycerides, which are commonly used in ice cream (such as Dreyer’s ice cream) you buy at the grocery store. Do you really want to be eating and feeding your family ice cream that has monoglycerides and guar gum? I’m so grossed out! There’s no need to add chemicals to ice cream. In fact, it diminishes the flavor. After knowing this, will you still buy store-bought ice cream?!
My homemade strawberry ice cream is a fun spring or summer project for kids and you can easily switch up the syrup or omit it entirely if you’re just looking for a vanilla ice cream base recipe. The mix ins, add ins, and syrup options could include anything from bits of your favorite chocolate bar (such as Heath bars, Snickers, Butterfingers, etc.) to cookie dough, brownie dough, blueberry, pineapple, raspberry, or any other similar fruit syrup. Done in just 20 minutes, this is the EASIEST AND QUICKEST ICE CREAM RECIPES OUT THERE!
If you like strawberry recipes, then you’ll love my strawberry shortcake, homemade strawberry fruit roll-ups, and homemade strawberry Nutri-Grain bar recipes!
What does no-churn mean?
No-churn ice cream means you don’t need an ice cream maker to make this insanely delicious homemade strawberry ice cream recipe. An ice cream maker would continuously stir the ingredients but because you are using a stand mixer or hand mixer in my recipe to whip the ice cream base ingredients, ice crystals will be prevented from forming, maintaining a creamy and smooth texture.
What keeps no-churn ice cream soft?
Ice cream makers slowly turn and churn the cream as it freezes which adds air into the churned mixture, keeping ice crystals small and preventing them from forming. In a no-churn ice cream recipe, the mixture is whipped before freezing to incorporate the air. The high sugar and fat content of the ice cream base dessert recipe also stops ice crystals from growing as the mixture freezes after it has been whipped with a hand or stand mixer.
Ingredients in Strawberry Ice Cream
Strawberries. Use fresh strawberries for the highest quality ice cream flavor.
Granulated sugar. Granulated sugar is needed to make the thick strawberry syrup.
Vanilla extract. Vanilla extract adds sweetness to this recipe.
Lemon juice. The acidic nature of lemon juice mixes in with the strawberry syrup to balance out the sweet taste. It also enhances the flavors of the other ingredients.
Salt. Salt lifts the flavor of the strawberries in the syrup as well as brings out the flavors of the ice cream base.
Sweetened condensed milk. A can of sweetened condensed milk adds a thick texture, creaminess, and a sweet flavor to the ice cream base recipe.
Heavy whipping cream. Heavy whipping cream is the “cream” in the ice cream recipe and is needed to create a thick and creamy texture.
How to make the best Strawberry Ice Cream
STEP 1: To make the strawberry syrup, wash the strawberries and cut off the stems. Dice the berries into small pieces, reserving half of them to fold into the ice cream later.
STEP 2: Pour the remainder of the diced strawberries into a medium saucepan. Add the sugar, cooking over medium heat until the berries release their liquid to form a thick syrup.
STEP 3: Let the berries simmer in the syrup, stirring occasionally until they lose their shape and the syrup has slightly thickened. You’ll know the syrup is done when you run a rubber spatula through the mixture, across the bottom of the saucepan, and the syrup does not move for a few seconds. At this point, remove the syrup from the heat and pour in the vanilla extract, lemon juice, and salt. Set the syrup aside to cool.
STEP 4: In the meantime, prepare the ice cream by pouring the sweetened condensed milk, heavy whipping cream, vanilla extract, and salt into a mixing bowl. Use a hand or stand mixer to whip the mixture until it becomes light and fluffy and has formed soft peaks.
STEP 5: Fold the reserved diced strawberries into the ice cream base. Transfer the whipped base to a freezer safe container. Drizzle the cooled strawberry syrup over the ice cream and gently swirl it into the ice cream.
STEP 6: Cover the ice cream. Freeze for 8 hours.
STEP 7: If you make this dessert recipe, don’t forget to leave a rating and comment!
More recipes you’ll love!
Chocolate Ice Cream (No Churn)
Homemade Strawberry Nutri-Grain Bars
Homemade Strawberry Fruit Roll-Ups
Final Thoughts
Finally, if you make this strawberry ice cream recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this ice cream dessert recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Strawberry Ice Cream
Equipment
- Square baker freezer safe
Ingredients
Strawberry Syrup
- 16 oz. fresh strawberries divided
- 1/4 c granulated sugar
- 1/4 tsp vanilla
- 1 tbsp lemon juice
- 1/4 tsp salt
Ice Cream
- 1 (14 oz.) can sweetened condensed milk
- 16 oz. heavy whipping cream
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- To make the strawberry syrup, wash the strawberries and cut off the stems. Dice the berries into small pieces, reserving half of them to fold into the ice cream later.
- Pour the remainder of the diced strawberries into a medium saucepan. Add the sugar, cooking over medium heat until the berries release their liquid to form a thick syrup.
- Let the berries simmer in the syrup, stirring occasionally until they lose their shape and the syrup has slightly thickened. You’ll know the syrup is done when you run a rubber spatula through the mixture, across the bottom of the saucepan, and the syrup does not move for a few seconds. At this point, remove the syrup from the heat and pour in the vanilla extract, lemon juice, and salt. Set the syrup aside to cool.
- In the meantime, prepare the ice cream by pouring the sweetened condensed milk, heavy whipping cream, vanilla extract, and salt into a mixing bowl. Use a hand or stand mixer to whip the mixture until it becomes light and fluffy and has formed soft peaks.
- Fold the reserved diced strawberries into the ice cream base. Transfer the whipped base to a freezer-safe container. Drizzle the cooled strawberry syrup over the ice cream and gently swirl it into the ice cream.
Nutrition (per serving)
Share this recipe!
Elise’s Kitchen Favorites
