Try this homemade, no-churn strawberry ice cream (or peanut butter). You will only need a few ingredients and less than 10 minutes of working time; no ice cream maker is required.
Either no-churn strawberry ice cream, peanut butter, or popsicles like the Greek Yogurt Popsicles, the Lemon Popsicles, or Orange Popsicles (which I make quite often), we really love homemade ice cream! Although I already had some homemade frozen yogurt, I was in the mood for something creamy as well. You can also try Black Currant Ice Cream or Cherry Amaretto Ice Cream.
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What about no-churn ice cream?
- No ice cream maker is needed!
- Only two main ingredients + flavorings or things to add.
- Versatile: You can make almost any kind of ice cream you can think of.
- Easy: Whip cream and stir a few ingredients.
Recipe ingredients
There are only two main ingredients: sweetened condensed milk and heavy cream, and whatever flavoring or mix-in you would like to have. In my case, strawberries and peanut butter.
Variations
Use other sorts of berries, for instance, raspberries or blueberries, softer fruit like mango or ripped (canned) peaches, apricots, and so on. This Vanilla Cherry Ice Cream is also made with sweetened condensed milk.
Use Nutella, cookie butter or crushed cookies, other chopped nuts, dark or white chocolate chips, crushed Raffaellos or other candy bars, M&M's, or similar candy to flavor the dessert.
Chocolate ice cream: Instead of strawberries or peanut butter, use ยผ cup unsweetened cocoa powder, a little vanilla extract, and 75 g/ 2.5 oz chopped dark chocolate.
4 steps to make no-churn ice cream with strawberries
- Whip the heavy cream until stiff peaks form.
- Stir the condensed milk with flavorings, such as fruit puree or pieces, chocolate chips, etc. In this case, it was peanut butter and strawberry puree.
- Fold the whipped cream into the condensed milk mixture.
- Freeze: Transfer to a container, cover with cling film and freeze.
Check out another strawberry-flavored dessert: Fudge with Marshmallow Fluff.
Good to know!
I would like to point out only one difference between the two: the no-churn strawberry ice cream contains more water than the peanut butter one. Obviously, it is made with strawberries, which contain lots of water.
That means the strawberry version will be a tad less creamy than the peanut version, and most importantly, you will have to take the strawberry kind earlier out of the freezer.
The very creamy peanut butter ice cream needs to be taken out of the freezer 10 to 15 minutes before serving, while the strawberry ice cream needs 20 to 30 minutes, depending on the temperature in your kitchen.
How long will the ice cream last?
It will last for months in the freezer. Keep in an airtight container, and cover the surface of the ice cream with plastic wrap before placing the lid on top. This will help prevent freezer burns.
No-Churn Strawberry Ice Cream
Ingredients
Strawberry ice cream:
- 12.5 oz strawberries 350 g
- 1 cup heavy cream 250 ml
- 1 can sweetened condensed milk 400 g/ 14 oz
- 1 teaspoon pure vanilla extract
Peanut butter ice cream:
- 1 cup heavy cream 250 ml
- 1 can sweetened condensed milk 400 g/ 14 oz
- โ cup pure peanut butter unsweetened, 3 oz/ 85 g
- 2-3 tablespoons roasted peanuts chopped
- 1 teaspoon pure vanilla extract
- a good pinch of salt to taste
Instructions
Strawberry ice cream:
- Chop strawberries: Keep 2-3 strawberries, chop them finely and set aside. Chop and puree the rest. It's OK if there are some small chunks left; puree the strawberries as finely as you like.12.5 oz strawberries/ 350 g
- Combine: Whip the cream until stiff peaks form. Mix the sweetened condensed milk, vanilla extract, and strawberry puree. Carefully fold in the whipped cream and the chopped strawberries. 1 cup heavy cream/ 250 ml + 1 can sweetened condensed milk + 1 teaspoon pure vanilla extract
- Transfer: Pour the mixture in a loaf pan lined with plastic wrap/cling film or a larger plastic container. Cover the mixture with cling film, making sure that the cling film sits directly on top of the mix, thus preventing it from getting icy on top.
- Freeze for 8 hours or until firm. Let thaw slightly at room temperature (about 20-30 minutes) before serving.
Peanut butter ice cream:
- Combine: Whip the cream until stiff peaks form. Mix the sweetened condensed milk, peanut butter, and vanilla extract. Add about โ teaspoon fine salt, stir well, and add more salt to taste. Carefully fold in the whipped cream and the chopped roasted peanuts.1 cup heavy cream/ 250 g + 1 can sweetened condensed milk + โ cup pure peanut butter + 1 teaspoon pure vanilla extract + a good pinch of salt + 2-3 tablespoons roasted peanuts
- Transfer: Pour the mixture in a loaf pan lined with plastic wrap/cling film or another plastic container. Cover the mixture with cling film, making sure that the cling film sits directly on top of the mixture, thus preventing it from getting icy on top.
- Freeze for 8 hours or until firm. Let thaw slightly at room temperature (about 10-15 minutes, it has less water and needs less time to thaw than the strawberry ice) before serving.
Notes
- Use other sorts of berries, for instance, raspberries or blueberries, softer fruit like mango or ripped (canned) peaches, apricots, and so on.
- Other ideas: You can make ice cream with Nutella, cookie butter or crushed cookies, other chopped nuts, dark or white chocolate chips, crushed Raffaellos or other candy bars, M&M's, or similar candy.
- Or you can make chocolate no-churn ice cream. Add 30 g/ ยผ cup unsweetened cocoa powder, vanilla extract (to taste), and 75 g/ 2.5 oz chopped dark chocolate to the dairy.
Lisa says
Do you need a mixer? Will a blender work?
Adina says
Hi Lisa. You need to whip the cream, that doesn't work with a blender.
Priya @currynation says
I love no churn icecreams.... I love both the flavors..
Anca says
I do like this recipe and it doesn't have any added sugar, that's fab. The condensed milk is very sweet anyway. I think I would love it.