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Black Marble
  • Writer's pictureTammy

Strawberry Ice Cream

No churn or ice cream machine needed!

"This is a quick and easy ice cream recipe that doesn't require any special equipment or hours of churning! Based off my popular 3 ingredient creamy chocolate ice cream recipe, this strawberry counterpart has smashed fresh strawberries and a lot of love."

Strawberry Ice Cream

Servings: 1 Quart

Prep Time: 10 Minutes

Cook Time: 6 Hours


  • 2 cups heavy whipping cream (not to be confused with half & half)

  • 14 ounces (one can) sweetened condensed milk (not to be confused with evaporated milk)

  • 1 pound fresh strawberries or thawed frozen strawberries mashed

  • 2-3 drops red food coloring optional to achieve a brighter pink color

  • 4 sliced strawberries for garnish, optional

  • 5 crushed golden cream filled cookies, optional


Mash strawberries in a bowl and set aside. If using thawed frozen strawberries, drain the excess juices and water first, then mash the strawberries. If using fresh strawberries, keep the juices.

In large mixing bowl of stand-mixer or in a large bowl and using an electric hand mixer, add all the ingredients: heavy whipping cream, sweetened condensed milk.

Whip the heavy cream mixture on high speed until stiff peaks form (to prevent massive splattering, start out at a slower speed and as the cream thickens, increase the speed). Be careful not to over mix or “break” the whip cream mixture.

Pour the mashed strawberries into the mixture and gently fold in until combined. (Optional) for a brighter pink color, add a few drops of red food coloring into the mixture and gently stir.

Pour the whipped mixture into a freezer safe container. I use a glass loaf pan. Top with a few slices of strawberries for garnish (optional). Cover and freeze for about 4-5 hours. In about 3-4 hours you can have a "soft serve" type ice cream. If you prefer a more firm texture, freeze for at least 5-6 hours or overnight.

"We enjoy eating the ice cream about 4-5 hours after it’s frozen because it’s still slightly soft. The longer you freeze it, the firmer and icier it can become. So, if it’s been freezing for a few days, allow it to soften a bit at room temperature so it becomes easier to scoop."

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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