This quick and easy No-Churn Strawberry Ice Cream Recipe is made with just five ingredients, including fresh strawberries.
How to Make No-Churn Strawberry Ice Cream Recipe
I cannot think of a better way to celebrate strawberries than with this no-churn homemade strawberry ice cream recipe. It’s rich and creamy with a burst of fresh strawberry in every bite. And best of all, you don’t need an ice cream maker. Now that’s sweet!
Recently, I had a craving for something with strawberries. Not wanting to make the same-old, same-old recipe, I had a brilliant idea: How about making a version of my no-churn ice cream but this time with strawberries! Yes, it was a brilliant idea as you will see below.
The fact is, I love the idea of using fresh fruit whenever I can. And, besides, strawberries work nicely in this recipe because they don’t turn mushy but hold both their form and taste–even when frozen.
Just give me the real deal and I’ll be happy. That’s why this recipe is my favorite for showcasing the delightfully refreshing taste of the season’s best fruit.
And, speaking of recipes, this is a purist’s recipe for sure. Nothing fancy is added but straight whipping cream, sugar, vanilla extract, and whole milk–and, of course, fresh strawberries. But hey, who needs the extra “stuff” anyway? Not me.
And, you’ll find that there’s no need to add additional sugar or artificial flavors here. You’ll only taste the goodness that nature has to offer.
Now isn’t that what you’d expect homemade strawberry ice cream should be?
Finally, serve it up in your favorite sundae cup, add your favorite toppings and enjoy!
For more delicious frozen dessert recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
No-Churn Strawberry Ice Cream Recipe
- 1/2 cup strawberries blended
- 1 tbsp vanilla extract
- 1 cup whipping cream
- 1/3 cup granulated sugar
- 1/4 cup whole milk (do not substitute)
- In a medium size mixing bowl, add all of the ingredients. Mix well until thickened.
- Place in a metal bowl and cover tightly with plastic wrap.
- Put in freezer.
- Freeze for 4-6 hours minimally–better if 8 hours or until firm.
- Serve and Enjoy!