Homemade ice cream might sound like a time-consuming project, but this 3-ingredient strawberry ice cream proves otherwise.
Making your own ice cream at home has plenty of benefits. Not only does it save money in the long run, but it also allows you to control the quality of your ingredients.
No preservatives, artificial flavors, or unnecessary fillers—just the good stuff.
This no-churn recipe is so simple, it’s a great way to get kids involved in the kitchen. It’s also naturally gluten-free and can be made dairy-free with a couple of easy swaps.
With ripe strawberries, a can of sweetened condensed milk, and some cream, you can create a luscious dessert that rivals anything store-bought.
Ingredients You’ll Need (And Substitution Tips)
This recipe is as simple as it gets. Here are the three ingredients you’ll need:
- Strawberries – Fresh is best for flavor, but frozen strawberries work too. Just make sure to thaw them first.
- Sweetened Condensed Milk – This provides both sweetness and creaminess. You can use regular or dairy-free versions made from coconut milk.
- Heavy Whipping Cream – This gives the ice cream its creamy texture. Coconut cream or plant-based alternatives work if you’re going dairy-free.
Optional substitutions and add-ins:
- Use a splash of vanilla extract to enhance the strawberry flavor.
- Add a pinch of lemon zest for a tart, refreshing twist.
- For a lower-sugar option, try using homemade condensed milk with reduced sugar.
Step-by-Step Instructions for Creamy Perfection
Making this ice cream takes only about 10 minutes of hands-on time. Here’s how to do it:
- Prepare the strawberries.
Wash, hull, and slice your strawberries. Blend them into a purée or mash them by hand if you prefer a chunkier texture. - Mix with condensed milk.
In a large bowl, combine the strawberry purée with the sweetened condensed milk. Stir until fully blended. - Whip the cream.
In a separate bowl, whip the heavy cream until soft peaks form. This usually takes about 2 to 3 minutes with a hand mixer. - Fold everything together.
Gently fold the whipped cream into the strawberry mixture. Be careful not to deflate the cream – use slow, smooth motions until it’s fully incorporated. - Freeze.
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover with plastic wrap or a lid, and freeze for at least 6 hours, or overnight for best results. - Scoop and enjoy.
Let the ice cream sit at room temperature for a few minutes before scooping. Serve and enjoy your homemade creation.
Variations and Flavor Boosters (Still 3 Ingredients!)
Want to switch it up while keeping the 3-ingredient rule intact? Here are some tasty ideas:
- Strawberry-Banana Ice Cream
Blend strawberries with ripe frozen bananas and a splash of coconut milk for a fruity, no-churn treat. - Strawberry Coconut Ice Cream
Use coconut cream in place of heavy cream for a tropical twist. - Strawberry Yogurt Ice Cream
Mix strawberries with Greek yogurt and honey for a tangy, protein-packed dessert.
Each version sticks to just three ingredients but offers a totally different flavor and texture experience.
Serving Ideas and Toppings (Optional but Fun)
While this ice cream is delicious on its own, you can easily dress it up for special occasions:
- Scoop it into cones for a summer cookout.
- Sandwich it between two cookies for an easy ice cream sandwich.
- Top with sliced strawberries, toasted coconut, or a drizzle of melted dark chocolate.
Serving it in individual bowls with fresh berries makes it look extra fancy with very little effort.
Recipe FAQ’s
Can I use frozen strawberries?
Yes, but make sure to thaw and drain them to avoid excess water in your ice cream.
How long does this ice cream last in the freezer?
Stored in an airtight container, it should last up to two weeks, though the texture may harden slightly over time.
Is this recipe keto or low-carb friendly?
Not in its basic form. However, you can experiment with low-carb condensed milk and a sugar-free whipped cream alternative.
Can I churn it in an ice cream maker if I have one?
Yes! You can still churn this recipe if you prefer a lighter, airier texture. Just follow your machine’s instructions.
3-Ingredient Homemade Strawberry Ice Cream
Ingredients
- 2 cups fresh strawberries hulled and sliced
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream
Instructions
Prepare the strawberries:
- Wash, hull, and slice your strawberries. Blend them into a purée or mash them by hand if you prefer a chunkier texture.
Mix with condensed milk:
- In a large bowl, combine the strawberry purée with the sweetened condensed milk. Stir until fully blended.
Whip the cream:
- In a separate bowl, whip the heavy cream until soft peaks form. This usually takes about 2 to 3 minutes with a hand mixer.
Fold everything together.
- Gently fold the whipped cream into the strawberry mixture. Be careful not to deflate the cream—use slow, smooth motions until it’s fully incorporated.
Freeze:
- Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover with plastic wrap or a lid, and freeze for at least 6 hours, or overnight for best results.
Scoop and enjoy:
- Let the ice cream sit at room temperature for a few minutes before scooping. Serve and enjoy your homemade creation.