No-Churn Strawberry Ice Cream

No-Churn Strawberry Ice Cream

We’re fully in the midst of strawberry season, and it’s the perfect time to make this no-churn strawberry ice cream! It’s so easy, made with just 6 simple ingredients and full of the bright flavor of ripe strawberries. And best of all, you won’t need an ice cream maker for this recipe!

What does no churn ice cream mean?

No-churn ice cream is ice cream that doesn’t require an ice cream maker or ice cream machine to make! It has the same rich, creamy texture as regular ice cream, but it’s so much easier to make! It also has a bit of sweetness from sweetened condensed milk that makes it so decadent.

This no-churn strawberry ice cream gets its creamy consistency from whipped heavy cream combined with the condensed milk. This combination provides a fluffy texture that, because of the sugar content in the condensed milk, doesn’t freeze completely solid. Add in your strawberry purée and you’ve got a delicious strawberry ice cream that you’ll be making all summer long!

no-churn strawberry ice cream


  • strawberries – you’ll want to wash and hull about 4 to 5 cups of berries. Feel free to use frozen berries; just thaw them in advance and drain any excess liquid.
  • sweetened condensed milk – I like to keep my can of condensed milk cold in preparation for making this no-churn strawberry ice cream. It helps to keep the mixture fluffy before it goes into the freezer.
  • granulated sugar – we’re adding a bit of sugar to help enhance the sweetness of the strawberries. If you prefer to limit the sugar in this recipe, or if your strawberries are particularly sweet, feel free to leave this out.
  • salt – a bit of salt helps to bring out the strawberry flavor!
  • pure vanilla extract – vanilla is the perfect flavor complement to the strawberry flavor.
  • heavy whipping cream – make sure your heavy cream is very cold before you start. That will help to get the airy, fluffy consistency we want for this no-churn strawberry ice cream!


As I mentioned, there’s no ice cream maker needed for this no churn strawberry ice cream! You’ll pretty much only need a blender or food processor to purée the strawberries, an electric mixer to whip the heavy cream, and a container in which to freeze it all up!

How do you make strawberry ice cream from scratch?

This no-churn strawberry ice cream is so easy to make! Here’s how you do it:

  1. First you’ll purée your strawberries, strain out the seeds, and then heat the purée to reduce the mixture and evaporate some of the liquid. Then just pop it into the freezer to cool.
  2. Whisk together your milk, sugar, salt, and vanilla. Then you’ll just mix in your strawberry purée (make sure it’s fully cool at this point). Set this mixture aside so that you can whip your heavy cream.
  3. Beat your heavy cream with an electric mixer until it reaches stiff peaks, then fold the strawberry mixture into the whipped cream. Make sure you don’t deflate the whipped cream too much!
  4. Spread it all into a loaf pan and cover with plastic wrap or foil, and freeze! You’re ready to enjoy this no-churn strawberry ice cream after 4-6 hours!

Tips and F.A.Q.

Does no churn ice cream taste good?

Yes! It tastes amazing! And this no churn strawberry ice cream is especially good, thanks to its rich strawberry flavor! No-churn ice cream has the same rich, creamy flavor of ice cream,

What is the taste of strawberry ice cream?

This no-churn strawberry ice cream is made with reduced puréed strawberries, so the strawberry flavor is more intense and evenly distributed throughout. It balances well with vanilla extract and the sweetness of the condensed milk. It’s a delicious frozen treat, and so perfect to make at home!

How can I make this dairy free?

You can make this no-churn strawberry ice cream vegan and dairy free by using the same amounts of sweetened condensed coconut milk and coconut cream! You’ll have slight coconut flavor, but I find that it just makes the ice cream even more delicious!

How should I store this no-churn strawberry ice cream?

Keep your ice cream well-covered in the rear of the freezer for up to two months.

Related Recipes

This no-churn strawberry ice cream is another example of my love for no-churn frozen treats! My first no-churn ice cream is still one of my favorites: no-churn blackberry cheesecake ice cream with a Biscoff cookie swirl! It’s SO good and so perfect for berry season!

For a lighter no-churn dessert, check out my Strawberry Banana Sorbet. It’s a super easy recipe that is always a crowd favorite! Plus it’s vegan, gluten free, and has no refined sugars!

Oreo ice cream

Oreo Ice Cream Recipe – No Churn, No Ice Cream Maker!

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No-churn Oreo ice cream recipe without ice cream maker! With sweetened condensed milk, creamy whipped cream, and lots of Oreo chunks! With gluten-free option!
Prep Time: 10 minutes
Freezer Time: 4 hours
Total Time: 4 hours 10 minutes
Course: Dessert, Snack
Cuisine :American
Servings: 16 servings
Calories: 202kcal
Recipe Source: Chenée Lewis



  • Crush Oreo cookies with a wooden spoon or by hand until you have some smal crumbles, and some larger pieces.
    26 whole Oreo cookies
  • In a medium bowl, gently whisk together sweetened condensed milk, whole milk, vanilla, and salt until smooth.
    14 oz sweetened condensed milk, 1 cup whole milk, 1 tbsp pure vanilla extract, ⅛ tsp salt
  • Beat heavy whipping cream with a stand mixer, hand mixer, or whisk until stiff peaks form, about 2-5 minutes.
    2 cups heavy whipping cream
  • Gently fold milk mixture into whipped cream and stir until combined, being careful not to deflate the whipped cream.
  • Pour into a 9×5 loaf pan or other freezer-safe container. Cover with plastic wrap and freeze for at least 4 hours or overnight. To serve, allow to sit at room temperature for about 15 minutes to soften.


Variations: Feel free to use other varieties of Oreos like Carrot Cake Oreos, Lemon Creme  Oreos, or Mint Creme Oreos! Those all sound so delicious and a perfect way to switch up this Oreo Ice Cream!
Gluten-Free Option: You can also make this Oreo ice cream gluten-free by using Gluten-Free Oreos and making sure your vanilla extract is gluten-free. Many are, but just check the label to be sure.


Serving: 1 serving | Calories: 202 kcal | Carbohydrates: 16 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 51 mg | Sodium: 75 mg | Potassium: 139 mg | Fiber: 1 g | Sugar: 15 g | Vitamin A: 528 IU | Vitamin C: 1 mg | Calcium: 107 mg | Iron: 1 mg
Nutrition Disclaimer
Tags: homemade ice cream oreo, homemade no churn ice cream, no churn homemade ice cream, no churn ice cream, no churn ice cream recipe, no churn ice cream recipes, oreo ice cream, oreo ice cream recipe, oreos ice cream, simple no churn ice cream
Did you try this recipe? Rate it below!I can’t wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!


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