No Churn Strawberry Ice Cream

Scoops of strawberry ice cream in a bowl garnished with mint, with strawberries scattered on a wooden board in the background.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade No Churn Strawberry Ice Cream is a sweet frozen treat filled with fresh strawberries! The perfect creamy scoop to enjoy all summer.


  • 2 cups heavy whipping cream
  • 14 oz can sweetened condensed milk
  • 3 cups sliced fresh strawberries, plus more for garnish
  • 12 teaspoons dried dragon fruit powder (optional for a brighter color)


Prep the berries. In a medium bowl, mash the strawberries with a fold or a few pulses from an electric mixer (making sure to leave chunks). Stir in condensed milk. Set aside.

Whip the cream. Add the whipping cream to a large mixing bowl. Using an electric mixer, beat on medium-high speed for 3 minutes or until a stiff peak forms. Set aside.

Add berry mixture. Slowly fold the strawberry mixture into the whipped cream. Stir until fully combined.

Freeze. Pour into a 9×5 loaf pan or freezer safe container. Smooth out the top with a spatula or spoon. Add a few sliced strawberries on top for garnish. Cover with foil. Place the freezer for at least 8 hours or overnight.

Serve! Add toppings if desired, like whipped cream or fresh berries.


Store leftovers in an airtight container in the freezer for up to 30 days.

Keywords: homemade strawberry ice cream, frozen desserts, no churn ice cream