I’ve finally figured out how to make smooth and creamy strawberry ice cream that is also no churn, which doesn’t require using an ice cream maker. It’s an easy and convenient ice cream recipe that has the texture of store bought ice cream.
I’m motivated to make allergy safe ice cream because it’s the one dessert category that I miss the most when managing food allergies. One of the reasons allergy families should consider making their own ice cream is that most store-bought ice cream or frozen dessert treats have a risk of cross-contact with peanuts, tree nuts, egg, and/or wheat. When you make your own, you know exactly what is in your ice cream.
I Scream For Ice Cream Geekery
Whenever I make dessert, I always try to find ways to reduce the fat and sugar but I don’t recommend tweaking ice cream recipes randomly as homemade ice cream needs just the right amount of sugar and fat in order to be soft, creamy, and scoopable.
- I learned the basics of making ice cream when I read an ice cream book and shared a recipe for Peaches and Cream.
- Making ice cream in a bag is great hands-on way to learn the science of making ice cream.
- I read about no-churn ice cream recipes which is whip heavy whipping cream, add sweetened condensed milk and freeze, so simple. Whipping the heavy whipping cream first inspired my creamy vanilla bean ice cream recipe, which tastes amazing.
I’ve tried making strawberry ice cream using conventional recipes and it freezes so hard, it’s difficult to scoop and not creamy enough to be worth the effort. I occured to me that a no-churn version of strawberry ice cream might be smooth and creamy. The no churn strawberry ice cream was perfect on the first try.
Strawberry Ice Cream Recipe Tips
I use organic strawberries to reduce our family’s exposure to chemicals and buying frozen organic strawberries help me to save money and time. If you happen to have fresh strawberries, you can use them too but adjust the cooking time.
Since the recipe is no-churn and won’t be partially frozen by an ice cream maker, be sure to allow at least 12-24 hours to freeze the ice cream in your freezer before you need to use it or serve it.
This recipe as written is free from peanuts, tree nuts, eggs, soy, fish, shellfish, and wheat.
Not only is this a nut free recipe, this recipe is an awesome way for people with an egg allergy to enjoy an egg free smooth and creamy ice cream.
Update: See how I use this strawberry ice cream in my latest recipe: Allergy Friendly Aquafaba Baked Alaska, a spectacular egg free, nut free dessert.
Strawberry Ice Cream - Smooth, Creamy, & No Churn
- 1 12 ounce bag of frozen organic strawberries divided
- 1 cup organic sugar
- 1 pint organic heavy whipping cream
- 1 can organic sweetened condensed milk
Reserve 2-3 strawberries for garnish, when they’re thawed slicely, chop them up into small pieces (no larger than a pea) and set aside in a small bowl.
Place the rest of the strawberries into a small sauce pan (1-2 quarts), add sugar, and cook covered at medium low heat until the strawberry mixture is bubbly (about 5 minutes).
When the strawberry mixture is bubbly, lower the heat to low, mash the strawberries with a fork, and cook with the lid slightly ajar to reduce the volume of liquid for about 5 minutes.
Remove from heat, transfer to a heat-safe container with a lid, and allow the strawberry mixture to cool to room temperature, and then cover and refrigerate for at least a few hours.
When ready to assemble the ice cream, use a mixer to whip the heavy whipping cream in a large bowl until the cream almost looks like whipped cream (2 minutes).
Add the sweetened condensed milk and strawberry mixture, and mix until well blended (1 minute).
Pour the mixture into a 6 cup capacity freezer safe container, swirl in the chopped strawberries, and freeze for at least 12 hours or more.
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