Homemade Strawberry Ice Cream
Deliciously creamy with whipped cream, sweetened condensed milk, and fresh strawberries
There’s something magical about making your own ice cream at home. It’s more than just a dessert—it’s an experience. This homemade strawberry ice cream recipe is rich, creamy, and bursting with fresh fruit flavor. Made with just a handful of ingredients, it’s incredibly easy to prepare, and there’s no ice cream maker required. Whether you’re looking to cool down on a warm day or impress guests at a summer gathering, this no-churn ice cream is sure to be a hit.
Ingredients You’ll Need
To get started, gather the following ingredients:
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2.5 cups (500 ml) mascarpone cheese
(This adds a rich, creamy texture and slight tang to balance the sweetness.) -
2/3 cup (150 grams) sweetened condensed milk
(This serves as both the sweetener and thickening agent—no additional sugar needed.) -
3/4 cup (100 grams) fresh strawberries, finely diced or pureed
(Use the ripest strawberries for the best flavor. You can keep them chunky for texture or puree them for smoothness.) -
1 cup (240 ml) heavy cream or whipping cream, well chilled
(Cold cream is essential for proper whipping—it gives the ice cream its light, fluffy base.)
Step-by-Step Instructions
Step 1: Prep the Ingredients
Before you begin mixing, it’s important to prepare your ingredients properly:
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Chill your cream in the refrigerator for a few hours, or place it in the freezer for 10–15 minutes. Cold cream whips better and forms stable peaks.
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Wash the strawberries thoroughly, remove the green stems, and either:
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Dice them into small cubes for a fruity texture, or
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Blend them into a purée for a smoother consistency.
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Fresh strawberries work best, but you can also use frozen strawberries—just thaw and drain them first to avoid excess moisture.
Step 2: Whip the Cream
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Pour the cold cream into a large mixing bowl.
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Using a hand mixer or stand mixer, beat the cream on high speed until firm peaks form. This usually takes about 3 to 5 minutes.
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Firm peaks mean that when you lift the whisk, the cream holds its shape without collapsing.
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Make sure not to overbeat, or it could turn into butter. The whipped cream should be fluffy and light, forming the base of your no-churn ice cream.
Step 3: Add Mascarpone and Condensed Milk
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Add the mascarpone cheese to the whipped cream.
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Pour in the sweetened condensed milk.
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Using a rubber spatula, gently fold the mascarpone and milk into the whipped cream until combined.
Do not stir too vigorously—folding keeps the mixture light and airy, which results in a creamier texture after freezing.
Step 4: Incorporate the Strawberries
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Now, gently fold in your diced strawberries or strawberry purée.
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Mix slowly until the fruit is evenly dispersed throughout the creamy base.
You’ll notice the color begin to change slightly, giving it that beautiful strawberry swirl or blush pink tone depending on how much purée you added.
Step 5: Freeze the Mixture
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Transfer the mixture into a freezer-safe container. A loaf pan or plastic storage container with a lid works perfectly.
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Smooth the top with a spatula to create an even surface.
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Cover with the lid or plastic wrap to prevent freezer burn.
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Place in the freezer and allow it to freeze for at least 6 hours, though overnight will give the best texture.
Once frozen, the ice cream will be rich, scoopable, and full of strawberry flavor.
Step 6: Serve and Enjoy!
When ready to serve:
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Let the ice cream sit out for 2–3 minutes to soften slightly.
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Scoop into bowls, cones, or dessert glasses.
Optional Toppings:
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Fresh strawberry slices
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Chocolate or berry sauce
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Crushed cookies
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Whipped cream
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Fresh mint leaves for garnish
This ice cream is perfect on its own but can also be served alongside warm desserts like brownies or shortcakes.
Flavor Tips & Creative Variations
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Add-ins: Chocolate chips, crushed graham crackers, or chopped nuts can add texture and fun surprises.
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Other fruits: Swap strawberries for blueberries, peaches, or raspberries for a unique twist.
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Smoother ice cream: Puree the strawberries completely before adding for a velvety finish.
Extra Tips for Success
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Storage: Store the ice cream in an airtight container in the freezer. It will stay fresh for up to 2 weeks.
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Make it ahead: This dessert is perfect for prepping in advance of a party or gathering.
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Dairy-Free Option: Use full-fat coconut cream in place of heavy cream and a vegan condensed milk alternative.
Final Thoughts
Making homemade ice cream is a joyful, rewarding process. With this easy no-churn strawberry ice cream recipe, you’ll enjoy a creamy, flavorful treat that rivals anything from the store. Whether for a family gathering, a weekend indulgence, or a romantic dessert for two—this recipe brings smiles to every scoop. Grab your ingredients, get mixing, and savor every bite of your homemade creation!