If I told you that making homemade ice cream doesn’t require a fancy appliance, would you believe me? There are so many different flavors you can use with this simple homemade ice cream, making it the perfect summer project.

I think this might be my favorite strawberry ice cream flavor yet, as we used some of this season’s fresh strawberries. Please make sure that you bookmark this recipe in your favorite browser for this weekend.

When you have some homemade ice cream hanging around in your freezer in a few months, you will be so glad that you did.

No-Churn – What Does It Mean?

The concept of no-churn simply means that you don’t need an ice cream maker to make this ridiculously easy dessert. A soft and fluffy ice cream base does not require constant stirring as it freezes, and a creamy custard does not require standing over a stove stirring and simmering eggs, cream, and sugar.

It keeps the ice crystals small, keeps the ice cream smooth and tasty, and maintains the consistency of the ice cream by whipping the ingredients together before freezing.

The results of this recipe will be delectable, velvety, and can be made with just five ingredients and a hand mixer. The ice cream is so good, I make two batches because I’m aware that I’ll devour most of it in one sitting, no matter how hard I try.

Ice Cream – How Do You Flavor It?

The flavoring of your no-churn ice cream can be accomplished in two ways. Ice cream bases can be flavored or whipped ice creams can be swirled with flavorful ingredients just before freezing.

To keep it simple, just a touch of vanilla was added to the base, then strawberries and strawberry syrup were swirled in shortly before freezing.

A little thinned-out strawberry jam can be used if fresh strawberries aren’t available or if you don’t want to make the strawberry syrup.

By stirring in a small amount of warm water, you can loosen up the strawberry jam until it runs off the spoon easily. Once you’ve incorporated the strawberry syrup, swirl it in.

No-Churn Ice Cream – What Keeps It Soft?

The ice cream maker slowly churns the frozen mixture throughout the freezing process, which incorporates air into the mix and keeps the crystals small. A no-churn ice cream base is high in fat and sugar to prevent large ice crystals from forming as it freezes.

During the process of making no-churn ice cream, the mixture is whipped before freezing to incorporate the air. You’ll be glad you didn’t spend a fortune on that ice cream machine since it’s so easy to make and the results are so fantastic.

Are you a fan of no-churn ice cream? These other no-churn ice cream flavors will satisfy your no-churn craving: balsamic peach ice cream and mint chocolate chip ice cream.

No Churn Strawberry Ice Cream being scooped out of the baking dish.

Strawberry Ice Cream No – Churn Recipe

Need a summer-friendly dessert that is easy to make and doesn’t break the bank? A delicious no-churn strawberry ice cream recipe that you won’t want to miss.

Author: Beth – Budget Bytes

Prep Time: 10 mins/ Cook Time 10 mins/ Freeze Time: 8 hrs/ Total Time: 8 hrs 20 mins

Servings: 7 (1 cup each)


Strawberry Syrup

  • 1 lb. fresh strawberries, divided ($1.99)
  • 1/8 tsp vanilla extract ($0.06)
  • 1 pinch salt ($0.01)
  • 1/3 cup sugar (granulated) ($0.05)

Ice Cream Base

  • 1 pint heavy whipping cream ($2.39)
  • 1 tsp vanilla extract ($0.50)
  • 1 1/4oz. can sweetened condensed milk ($1.59)
  • 1 pinch salt ($0.01)


  • First, make the strawberry syrup. The strawberry tops should be removed and the strawberries should be washed. The strawberries should be diced into pieces that are ¼ inches long. To fold into the ice cream later, reserve half of the chopped strawberries.
  • Combine the sugar and the other half of the diced strawberries in a sauce pot. The strawberries in the sauce pot should be stirred and cooked until their liquid is released and a syrup forms.
  • Strawberries should be simmered in syrup until they lost shape and break down, stirring occasionally. When a wooden spoon is dragged across the bottom center of the pot and the syrup remains separated for a few seconds, the syrup is ready. The syrup should be removed from the heat and the vanilla and salt should be added. To cool the strawberry syrup, set it aside.
  • The ice cream base should be prepared while the syrup is cooling. A bowl should be filled with a mixture of sweetened condensed milk, heavy whipping cream, vanilla extract, and salt. Beat the mixture with a hand mixer until it becomes light and fluffy, and soft peaks form.
  • To make the ice cream base, fold in the chopped fresh strawberries. In a freezer-safe container, transfer the whipped ice cream base. Over the ice cream, drizzle the cooled strawberry syrup and gently swirl it into the mixture.
  • Before scooping and serving, cover and freeze the ice cream for eight hours.


Serving: 1 cup ・ Calories: 471 kcal ・ Carbohydrates: 47 g ・ Protein: 7 g ・ Fat: 30 g ・ Sodium: 102 mg ・ Fiber: 1 g

The nutritional values shown here are only estimates. Please see our nutrition disclaimer.

Close up side view of a strawberry ice cream cone.

Step-by-Step Guide to Making Strawberry Ice Cream No-Churn

Strawberries being chopped into quarter inch pieces.

The strawberry syrup needs to be made first. One pound of strawberries should be washed and the green tops removed.

The strawberries should be diced into pieces of ¼ inches. Half of the strawberry chunks should be reserved for later mixing into the ice cream.

Chopped strawberries in pot with sugar.

In a sauce pot, combine ⅓ cups sugar with the other half of the diced strawberries.

Strawberries releasing their liquid and turning into syrup.

In a sauce pot, combine the strawberries, sugar, and water, and simmer over medium heat until the strawberries release their liquid and make syrup.

Strawberry syrup in a pot with a spoon in it.

Using a wooden spoon, stir the strawberries from time to time until the strawberries have broken down and lost their shape, and until the syrup has thickened slightly as well.

When the syrup stays separated for a few seconds when you drag a wooden spoon across the bottom center of the pot, it’s ready.

After the syrup has been heated, remove it from the heat and stir in the vanilla and salt. To cool the strawberry syrup, set it aside.

Combine heavy cream, condensed milk, vanilla, and salt in a bowl.

Preparation of the ice cream base should be done while the syrup is cooling. Add one 14-ounce bottle. Add one pint of heavy whipping cream, 1 tsp vanilla extract, and a pinch of salt to a bowl of sweetened condensed milk.

Whipping heavy cream mixture into soft peaks.

Make sure that the mixture is light and fluffy, and that the beaters have formed soft peaks (when you lift the beaters out, there will be a gentle peak that slumps over to the side).

Folding chopped strawberries into whipped cream mixture.

The ice cream base should be folded in the chopped fresh strawberries that have been reserved.

The ice cream base is spooned into a freezer-safe container.

In a freezer-safe container, transfer the whipped ice cream base.

Strawberry syrup is being swirled into the ice cream base in a freezer-safe container.

Over the ice cream, pour the cooled strawberry syrup and swirl it gently. Make sure it’s not overmixed.

Strawberry ice cream that's been frozen for eight hours and is ready to serve.

Ice cream should be covered and frozen for eight hours before serving.

Overhead view of ice cream being scooped out of the dish.