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Strawberry Ice Cream - Smooth, Creamy, No Churn, #nutfree #eggfree

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


  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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).
  6. Add the sweetened condensed milk and strawberry mixture, and mix until well blended (1 minute).
  7. 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.