What if I told you that you don’t need to a fancy appliance to make your own homemade ice cream? Not only is this simple homemade ice cream delicious, but you can make so many different flavors and it’s just a super fun summer project. This year we took advantage of some of the season’s fresh strawberries to make this much delicious, no-churn strawberry ice cream, and it might be my favorite flavor yet. So make sure to bookmark this recipe for this weekend. You’ll be so happy to have some homemade ice cream stashed away in your freezer later.

No-churn simply means you don’t need an ice cream maker to make this easy dessert. The ice cream base doesn’t need to be continuously stirred as it freezes to stay soft and fluffy, and you don’t need to stand over a stove gently simmering and stirring eggs, cream, and sugar into a smooth custard. Whipping the ingredients together before freezing helps keep the ice crystals small and the ice cream smooth and delicious.

With just five ingredients and a hand mixer, this recipe will give you delectable, velvety results. This ice cream is so good I make a double batch because I know that my best efforts, I will devour most of it in one sitting.


There are two ways to flavor your no-churn ice cream. You can flavor the ice cream base or you can swirl flavorful ingredients into the whipped ice cream just before freezing. To keep this recipe simple, we flavored the base with just a touch of vanilla, then swirled in strawberries and strawberry syrup just before freezing.

If you don’t have fresh strawberries or don’t want to make your own strawberry syrup, you can swirl in a little thinned-out strawberry jam. Simply loosen up the strawberry jam by stirring in a little warm water until it is just enough to run off a spoon. Then swirl it in as we did with the strawberry syrup below.


Ice cream made in an ice cream maker is slowly churned as it freezes, which with air into the mixture and keeps the ice crystals really small as they form. With no-churn ice cream, the mixture is whipped before freezing to the air, and the and sugar content of the base helps prevent large ice crystals from forming as it freezes. It’s so incredibly easy and the results are so fantastic, you’ll be glad you didn’t drop on that ice cream machine.

Love no-churn ice cream? Try these other no-churn ice cream flavors: Balsamic Peach Ice Cream or Mint Chocolate Chip Ice Cream.


Strawberry Syrup

  • 1 lb. fresh strawberries,
  • 1/3 cup sugar (granulated) 
  • 1/8 tsp vanilla extract 
  • 1 pinch salt 

Ice Cream Base

  • 1 14oz. can sweetened condensed milk 
  • 1 pint heavy whipping cream 
  • 1 tsp vanilla extract 
  • 1 pinch salt 


Make the strawberry syrup first. Wash the strawberries and remove the green tops. Dice the strawberries into ¼-inch pieces. Reserve half of the chopped strawberries to fold into the ice cream later.

Add the other half of the diced strawberries to a sauce pot with the sugar. Stir and cook over medium until the strawberries release their liquid and form a syrup in the saucepot.

Let the strawberries simmer in the syrup, stirring until their shape and the syrup has thickened slightly. You’ll know it’s ready when you drag a wooden spoon across the bottom center of the pot and the syrup stays parted for a few seconds. Remove the syrup from the and stir in the vanilla and salt. Set the strawberry syrup aside to cool.

While the syrup is cooling, prepare the ice cream base. Add the sweetened condensed milk, whipping cream, vanilla extract, and salt to a bowl. Use a hand mixer to whip the mixture until it is light and fluffy, and has formed soft peaks.

Fold the reserved chopped fresh strawberries into the ice cream base. Transfer the whipped ice cream base to a freezer-safe container. Drizzle the cooled strawberry syrup over the ice cream and gently swirl it into the mixture.

Cover the ice cream and freeze for eight hours before scooping and serving.

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