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Homemade Strawberry Ice Cream

A delicious no-churn homemade strawberry ice cream recipe made with fresh strawberries, sweetened condensed milk, and heavy cream. You don't need an ice cream machine for this delicious treat.
Course Dessert
Cuisine American
Keyword Ice Cream
Prep Time 10 minutes
Freezing Time 5 hours
Total Time 5 hours 10 minutes
Servings 8 cups


  • 1 package fresh strawberries, cut into bite-sized pieces
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 2 cups heavy cream


  • Chill a metal loaf pan in the freezer.
  • Wash and chop the fresh strawberries into bite-sized pieces. In a bowl, mix together the cut strawberries, condensed milk, vanilla extract, and pinch of salt. Set aside.
  • In a stand mixer, whip the cream on medium-high speed for 2-3 minutes, or until stiff peaks appear.
  • Fold in the strawberry mixture into the whipped cream using a rubber spatula. Mix until it's well-blended.
  • Pour the mixture into the frozen metal loaf pan. Cover with plastic wrap and freeze for 3-4 hours.
  • When ice cream is completely frozen and fresh out of the freezer, let sit on the counter for 10-15 minutes until it's scoop-able. Serve with fresh strawberries or raspberries and enjoy!