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Quick Creamy Strawberry Ice Cream

quick creamy strawberry ice cream recipe - featured image

A quick and easy homemade strawberry ice cream recipe that takes just 5 minutes to prepare and requires no ice cream maker. Creamy, fresh, and perfect for a refreshing dessert.

Ingredients

Scale
  • 1 1/2 cups fresh strawberries, hulled and roughly chopped
  • 1 cup heavy cream (240 ml)
  • 1/2 cup sweetened condensed milk (120 ml)
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice (optional)
  • Pinch of salt

Instructions

  1. Prep the strawberries by hulling and roughly chopping about 1 1/2 cups of fresh strawberries. If using frozen, thaw slightly first.
  2. Place the strawberries in a blender or food processor and puree until smooth or leave a few small chunks for texture.
  3. In a large mixing bowl, combine 1 cup heavy cream, 1/2 cup sweetened condensed milk, 1 teaspoon vanilla extract, and a pinch of salt. Whisk gently until combined but not overly whipped.
  4. Pour the strawberry puree into the cream mixture. Add the optional tablespoon of fresh lemon juice if using. Fold gently with a spatula until fully incorporated and evenly pink.
  5. Transfer the mixture into a freezer-safe container, smoothing the top. Cover tightly with a lid or plastic wrap.
  6. Freeze for at least 2 hours, ideally 4 hours for a firmer texture.
  7. Remove from freezer about 5 minutes before serving to soften slightly for easier scooping.

Notes

For a smoother scoop, stir the ice cream once or twice during the first hour of freezing to break up ice crystals. Use ripe, fragrant strawberries for best flavor. Do not overblend to keep some texture. Folding gently keeps the cream light and airy. For dairy-free version, substitute heavy cream with canned coconut milk and use plant-based condensed milk.

Nutrition

Keywords: strawberry ice cream, quick ice cream, homemade ice cream, easy dessert, no churn ice cream, creamy strawberry dessert