This easy 3-ingredient no-churn strawberry ice cream is a dream come true for strawberry lovers! With just strawberries, cream, and sweetener, you can whip up a tasty treat without any fancy tools.
If you’re like me, you’ll be amazed at how creamy and delicious it is, all while being super simple! Perfect for hot days or a fun dessert, it’s hard to resist sneaking a scoop or two! 🍓
Key Ingredients & Substitutions
Fresh Strawberries: The star of this ice cream! Fresh, ripe strawberries give the best flavor. If strawberries aren’t in season, you can use frozen strawberries – just thaw and drain excess water before pureeing.
Heavy Whipping Cream: This is what provides the creamy texture. If you’re looking for a lighter option, you might try using coconut cream, which will add a hint of coconut flavor while keeping it dairy-free.
Sweetened Condensed Milk: This ingredient adds sweetness and creaminess. If you’re avoiding sugar, you could try using a sugar-free version or a homemade substitute using a sugar alternative like agave syrup or monk fruit sweetener; note that this might alter the texture slightly.
How Do I Get Perfectly Whipped Cream?
Whipping the cream to stiff peaks is crucial for a fluffy texture. Start with very cold heavy cream to help it whip up nicely. Here’s how to do it:
- Pour the cold heavy cream into a large mixing bowl.
- Using an electric mixer, beat on medium-high speed.
- Watch closely! After about 3 minutes, you’ll see it thickening.
- Continue beating until you see stiff peaks form; that means the cream holds its shape well when you remove the beaters.
Don’t over-whip; otherwise, it may turn grainy or even turn into butter! Trust me, it’s worth being gentle with this step for the best ice cream!
How to Make Easy 3-Ingredient No-Churn Strawberry Ice Cream
Ingredients You’ll Need:
- 2 cups fresh strawberries, hulled and chopped
- 2 cups heavy whipping cream, cold
- 3/4 cup sweetened condensed milk
How Much Time Will You Need?
This scrumptious no-churn strawberry ice cream takes about 15 minutes of prep time, plus at least 6 hours (preferably overnight) to freeze. It’s simple, quick to assemble, and the hardest part is waiting for it to freeze!
Step-by-Step Instructions:
1. Puree the Strawberries:
Start by washing and hulling the fresh strawberries, then chop them into smaller pieces. Place the chopped strawberries into a blender or food processor and puree until smooth. If you prefer some chunks in your ice cream for extra texture, just pulse a few times instead of completely blending them.
2. Whip the Cream:
In a large mixing bowl, pour in the cold heavy whipping cream. Use an electric mixer to whip the cream on medium-high speed until stiff peaks form, which will take about 3-5 minutes. This step is key for achieving a light and fluffy ice cream.
3. Mix in the Condensed Milk:
Carefully fold the sweetened condensed milk into the whipped cream using a spatula. Do this gently to keep the whipped cream nice and airy. Make sure everything is well combined!
4. Combine Strawberry Puree:
Now, it’s time to add your strawberry puree to the whipped cream mixture. Gently fold it in until you have a uniform bright pink mixture. Be patient and avoid over-mixing to preserve the airy texture.
5. Transfer to a Container:
Scoop the combined mixture into a freezer-safe container. Smooth the top with a spatula or the back of a spoon. This will help create a nice, even surface for easy scooping later.
6. Freeze:
Cover the container tightly with a lid or plastic wrap to prevent ice crystals from forming. Place it in the freezer and let it freeze for at least 6 hours, but overnight is best to ensure it’s firm and ready to enjoy.
7. Serve and Enjoy:
When you’re ready to indulge, take the ice cream out of the freezer and let it sit at room temperature for 5-10 minutes. This makes it easier to scoop. Serve in bowls or cones, and feel free to garnish with fresh strawberry halves for an extra treat!
Enjoy your creamy, refreshing strawberry no-churn ice cream! It’s a delightful dessert that’s sure to impress family and friends – and it’s perfect for any occasion!
FAQ for Easy 3-Ingredient No-Churn Strawberry Ice Cream
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just be sure to thaw them completely and drain any excess liquid before pureeing. This will help maintain the texture of your ice cream.
How Long Can I Store Leftover Ice Cream?
You can store leftover ice cream in an airtight container in the freezer for up to 2 weeks. To keep it creamy, press a piece of plastic wrap directly onto the surface before sealing the container.
What If My Ice Cream Is Too Hard to Scoop?
If your ice cream is too hard after freezing, let it sit at room temperature for 5-10 minutes to soften slightly before scooping. This helps achieve the perfect scoop ability!
Can I Add Mix-Ins Like Chocolate Chips or Nuts?
Absolutely! Feel free to fold in your favorite mix-ins, like mini chocolate chips, crushed nuts, or even pieces of cookie dough just before transferring the mixture to the freezer. Just be sure not to over-mix so you keep that light and airy texture.
