This Easy 3-Ingredient No-Churn Strawberry Ice Cream is a fruity dream! With just strawberries, cream, and sweetened condensed milk, it’s super simple to whip up.
You don’t even need an ice cream maker! Just mix, freeze, and enjoy. Perfect for hot days when you need a sweet treat. 🍓 Who can resist a scoop of this creamy goodness?
Key Ingredients & Substitutions
Strawberries: Fresh strawberries give this ice cream its bright flavor. If out of season, consider using frozen strawberries; just let them thaw before blending. You could even switch to other berries like raspberries or blueberries for a fun twist!
Sweetened Condensed Milk: This ingredient adds creaminess and sweetness. If you want a dairy-free option, try coconut condensed milk. It will change the flavor slightly but adds a nice tropical touch to the ice cream.
Heavy Whipping Cream: For the best airy texture, use heavy whipping cream. If you need a lighter option, you can substitute half-and-half or whipped coconut cream, but it may alter the creaminess and texture slightly.
How Do I Whip Cream to Stiff Peaks?
Whipping cream can sometimes be tricky. To get it to stiff peaks, chill your mixing bowl and beaters beforehand. This makes a big difference! Here’s how:
- Start with medium speed and gradually increase to high speed as the cream thickens.
- Keep mixing until you see stiff peaks. This means the cream stands up on its own without drooping.
- Be careful not to over-whip, or you might end up with butter! Stop once you see those peaks.
Enjoy your homemade ice cream process—it’s simpler than it looks!
Easy 3-Ingredient No-Churn Strawberry Ice Cream
Ingredients You’ll Need:
- 3 cups fresh strawberries, hulled and sliced
- 1 cup sweetened condensed milk
- 2 cups heavy whipping cream
Time You’ll Need:
This delightful ice cream takes about 15 minutes of prep time and at least 6 hours to freeze. It’s perfect for making in the morning for an afternoon treat or the night before a summer gathering!
Step-by-Step Instructions:
1. Blend the Strawberries:
Begin by placing the sliced strawberries in a blender or food processor. Blend them until they are smooth. If you enjoy some texture, feel free to leave a few small chunks of strawberry in there. This adds a nice surprise when you eat the ice cream!
2. Whip the Cream:
In a large mixing bowl, use an electric mixer to whip the heavy cream on medium-high speed until it forms stiff peaks. This usually takes a few minutes, so be patient! When the cream can hold its shape, you’re good to go.
3. Combine the Ingredients:
Next, take the sweetened condensed milk and gently fold it into the whipped cream. It’s important to do this slowly to keep the mixture light and airy—just use a spatula and a gentle folding motion until they’re just combined.
4. Add the Strawberries:
Now, add your blended strawberries to the cream mixture. Fold everything together until you barely see any white—again, be careful not to deflate the whipped cream!
5. Freeze the Mixture:
Transfer this luscious mixture into a freezer-safe container. Make sure to cover it tightly so no ice crystals form on top. Then, pop it in the freezer for at least 6 hours, or overnight for the best results.
6. Serve and Enjoy:
Once your ice cream is set and firm, take it out of the freezer, scoop it into bowls, and serve! For an extra touch, top your scoops with fresh strawberry slices. Now, sit back and enjoy your homemade strawberry ice cream!
Delight in this creamy, fruity treat anytime you desire—you truly don’t need an ice cream maker to achieve a delicious homemade dessert!
Frequently Asked Questions (FAQ)
Can I Use Frozen Strawberries Instead of Fresh?
Absolutely! Frozen strawberries work just fine. Just remember to thaw them completely before blending, so your mixture maintains a smooth consistency. This is a great way to enjoy strawberry ice cream even when fresh strawberries are out of season!
How Long Can I Store the Ice Cream?
You can store this no-churn strawberry ice cream in an airtight container in the freezer for up to 2 weeks. It’s best to cover the surface with plastic wrap before sealing the lid to help prevent ice crystals from forming!
Can I Make This Ice Cream Dairy-Free?
Yes! To make a dairy-free version, substitute the heavy cream with coconut cream and use dairy-free sweetened condensed milk. Just make sure to mix well to get that creamy texture! The flavor will be slightly different but still delicious.
What Should I Do If The Ice Cream is Too Hard?
If your ice cream is too hard to scoop after freezing, let it sit at room temperature for about 5-10 minutes before scooping. This will soften it enough for easier serving. Enjoy scooping!
