Strawberry Ice Cream | Made Without Maker

It is now officially summer… and since the days are warm and long, I thought you would all enjoy a nice, cold treat.   This no-churn strawberry ice cream is easy to make (6 ingredients!) does not require an ice cream machine, and is mouthwateringly delicious!   

One of my favorite things in this world is ice cream, whether it be sundaes, cakes, or bars. I could honestly have it every single day, even for breakfast (ok well, maybe not).  To me, life without ice cream is no life at all.

And since these days have become sunny and hot (sometimes unbearably so) I thought why not share a cold dessert recipe that will be perfect for summer? Plus it is so much fun to make your own ice cream and being able to individualize it to your needs.  

Maybe you’re thinking, hey didn’t she already share an ice cream post already? And the answer is yes!   Last year, Sarah from A Spoonful of Vanilla was kind enough to guest post here and she shared a no-churn cookie dough recipe that was absolutely delectable and easy to do. So if you want to make that (I definitely recommend it) check it out here!

But if you have some strawberries in the fridge along with a and don’t know what to make, keep reading below.

This no-churn strawberry ice cream requires only three special ingredients (strawberries, whipping cream, and condensed milk) and a freezer! It is simple enough that even a child can help plus most of the ingredients can be found in your fridge or pantry. 

And best of all, it tastes like the Strawberry Cheesecake Blizzard from Dairy Queen (which I absolutely love!).

No-Churn Strawberry Ice Cream | easy & delicious

Makes about 2 liters of ice cream in under 5 hours (including mixing and freezing times.

Ingredients

• 2-3 cups of strawberries
  • If using frozen, let them thaw until they’re soft + malleable.

• 2 cups of whipping cream
• 1 ¼ cups of sweetened condensed milk
• 1 cup cold of the water
• 6 tablespoons of sugar
• ½ teaspoon of vanilla
• ¼ teaspoon of salt

Preparation

• Remove the stems from strawberries, use a fork to mash the strawberries in a bowl. Set aside.

• Pour the whipping cream into a large and deep mixing bowl. Beat with an electric mixer until soft peaks form or there is a noticeable difference in size.
  • Note: This step works best if the mixing bowl and beaters are chilled in the freezer 15-20 minutes beforehand.

• Add the mashed strawberries slowly to the whipping cream along with the condensed milk, water, sugar, vanilla, and salt. Mix until well until combined.

• Pour mixture into a 9×13-inch pan (3.5 L). Freeze until mushy, about 3-4 hours.
  • You can also use different sizes of dishes, I used an 8×8 and an 8×3. 
• Remove from the freezer, at this point it should be semi-frozen, and place in the mixing bowl. Beat with the electric mixer until smooth, but not melting. Return the mixture to the pan or scoop into the containers desired. Freeze another 3 hours, or until well-frozen.

• Serve with whipping cream and fresh berries and enjoy!

One of the best parts of this recipe is that it can be individualized to your berry needs. The strawberries can be replaced with other raspberries, blueberries, etc. Blackberry ice cream anyone?

You could also add candies or other fruit to the ice cream prior to mixing to make it fun!