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You are here: Home / Dessert / No Churn Strawberry Ice Cream

No Churn Strawberry Ice Cream

June 1, 2022 by Susanne Leave a Comment

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The flavor of fresh strawberries in this No Churn Strawberry Ice Cream is amazing! This creamy easy to make ice cream only needs five ingredients and combines the flavors of two of summer’s best treats ice cream and fresh strawberries!  

A woman's hand holding a waffle cone filled with Strawberry Ice Cream.

How to make Strawberry Ice Cream: 

Ingredients: 

  • fresh strawberries 
  • granutlated sugar
  • heavy whipping cream
  • evaporated milk
  • vanilla extract 

Ingredients needed to make No Churn Strawberry Ice Cream presented in white bowls on a white shiplap background accented with fresh berries.

Equipment:

  • electric mixer
  • 9×5 loaf pan
  • sauce pan
  • mixing bowls
  • silicone spatula 

Instructions: 

  1. Over low-medium heat, combine the sugar and diced strawberries. Cook until the strawberries become partially liquid. This will take about 12 – 15 minutes. Cook until about half of the strawberries become juice, there will still be some bites but they will be very soft. Set aside and allow to cool to room temperature. 
  2. In a medium mixing bowl, combine the evaporated milk and vanilla extra. Mix well until ingredients are fully combined. 
  3. In a large mixing bowl, whip together the heavy whipping cream with an electric mixer on medium speed for 3-4 minutes until the cream remains tall and frothy on its own. Be sure not to under whip.
  4.  Fold in the evaporated milk mixture into the heavy whipping cream and whip together for an additional 2 minutes or until well combined. 
  5. Fold in all of the cooked strawberries except for ⅓ cup and combine well. 
  6. Keep your ⅓ cup left covered inside the refrigerator or outside at room temperature. 
  7. Pour ice cream mixture into the bottom of a 9”x5” loaf pan. 
  8. Freeze ice cream for 2 hours. The top will still be wobbly. 
  9. Remove ice cream from the freezer and add the remaining strawberries on top. Place back into the freezer and freeze overnight or until the freezing time is complete. 
  10. Remove from the freezer when you’re ready to enjoy and serve inside a bowl or a waffle cone. 

Variations and Substitutions: 

  • The juice from the strawberries will give the ice cream a light pink color. To achieve a darker or deeper shade of pink, you can add in food coloring. 
  • Top the ice cream with any of your favorite ice cream toppings. I like to add dark chocolate shavings, but chocolate chips, nuts or even crushed pretzels would be delish! 

A bite of ice cream on a spoon near a bowl on ice cream.

 

My tips and notes for this recipe: 

Depending on ice cream mixture consistency, it’s important to not pour in all of your strawberries at once. They can sink their way to the bottom of your ice cream. This is why we top off the remaining strawberries when the ice cream is partially frozen. 

Two Strawberry Ice Cream Cones balanced in a jar.

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Cooking Y’all! 

Susanne 

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No Churn Strawberry Ice Cream

The flavor of fresh strawberries in this No Churn Strawberry Ice Cream is amazing! This creamy easy to make ice cream only needs five ingredients and combines the flavors of two of summer’s best treats ice cream and fresh strawberries!
Course Dessert
Cuisine American
Keyword No Churn Strawberry Ice Cream
Prep Time 10 minutes
Cook Time 15 minutes
Freezing 6 hours
Servings 10 servings
Calories 277 kcal
Susanne Susanne

Ingredients

  • 2 cups fresh strawberries diced in ½” bites
  • ⅔ cup granulated sugar
  • 2 cups heavy whipping cream
  • 14 oz can evaporated milk
  • 1 teaspoon vanilla extract

Instructions

  1. Over low-medium heat, combine the sugar and diced strawberries. Cook until the strawberries become partially liquid. This will take about 12 - 15 minutes. Cook until about half of the strawberries become juice, there will still be some bites but they will be very soft. Set aside and allow to cool to room temperature.
  2. In a medium mixing bowl, combine the evaporated milk and vanilla extra. Mix well until ingredients are fully combined.
  3. In a large mixing bowl, whip together the heavy whipping cream with an electric mixer on medium speed for 3-4 minutes until the cream remains tall and frothy on its own. Be sure not to under whip.
  4. Fold in the evaporated milk mixture into the heavy whipping cream and whip together for an additional 2 minutes or until well combined.
  5. Fold in all of the cooked strawberries except for ⅓ cup and combine well.
  6. Keep your ⅓ cup left covered inside the refrigerator or outside at room temperature.
  7. Pour ice cream mixture into the bottom of a 9”x5” loaf pan.
  8. Freeze ice cream for about 1.5-2 hours. The top will still be wobbly.
  9. Remove ice cream from the freezer and add the remaining strawberries on top. Place back into the freezer and freeze overnight or until the freezer timer is complete.
  10. Remove from the freezer when you’re ready to enjoy and serve inside a bowl or a waffle cone.
Nutrition Facts
No Churn Strawberry Ice Cream
Amount Per Serving (1 cup)
Calories 277 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 13g81%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 65mg22%
Sodium 55mg2%
Potassium 210mg6%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 20g22%
Protein 4g8%
Vitamin A 798IU16%
Vitamin C 18mg22%
Calcium 140mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Hi! I’m Susanne.

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Just a simple girl raised in the South who loves to cook. I've tried recipes for everything from ambrosia to zucchini. My favorite foods are the ones that bring family together. I love to spend time in the kitchen. I'm so excited to share my kitchen with you!

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