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This homemade strawberry ice cream is rich, creamy, and filled with sweet strawberry flavor. My no churn version requires only ten minutes of prep and no fancy kitchen gadgets.
There’s nothing better than homemade strawberry ice cream. You’re going to love my no churn version because it’s so quick and easy that you’ll think you’re skipping a step.
This ice cream turns out rich, sweet, and creamy – just like store bought ice cream. Honestly, it’s even better. I can’t imagine buying store bought again after making my own.
I love no churn ice cream so much – it’s easy and fun to prepare! Try some of my other recipes: No Churn Double Peanut Butter Ice Cream, No Churn Christmas Cookie Ice Cream, and No Churn Double Peanut Butter Ice Cream.
If you’ve never tried making no churn ice cream before, you’re in for a surprise. No churn ice cream is made by whipping heavy cream, then combining it with sweetened condensed milk and any mix-ins you’d like to add to your ice cream. It’s as simple as that.
It does take about four hours to freeze, so you’ll have to practice some patience before digging in. It’s worth it! I promise.
Can I use fresh strawberries?
You may be wondering why I didn’t use fresh strawberries in my ice cream recipe. Using fresh strawberries did not provide an intense enough strawberry flavor when added to plain ice cream.
Strawberry chunks also get a bit icy when frozen, since they have a higher water content than the ice cream base.
So, I made a batch of Easy Strawberry Freezer Jam. This was the key! When making jam, you cook out the excess water, turning regular strawberries into a concentrated, flavorful sauce.
Jam incorporates perfectly into the ice cream, which maintains its creamy texture when frozen. Plus, the strawberry flavor was unbelievable.
So, you have a few options. You can use jam that you have on hand already, or you can make your own.
Don’t want to make an entire batch of freezer jam? Keep reading.
How do I prepare my fresh strawberries?
Don’t want to make an entire batch of freezer jam? No problem. Here’s a shortcut.
In a saucepan over medium heat, add 2 cups of diced strawberries and 1/2 cup of granulated sugar. Bring to a simmer for about 10 minutes.
Then, remove from heat and mash with a potato masher. Cook for an additional 5 minutes or until mixture has thickened slightly. Remove from heat, allow to cool. Once room temperature, it’s ready to add to your ice cream mixture.
This will create a strawberry sauce – thinner than jam, but perfect for making ice cream.
Can I use any jam?
I have tried this recipe with homemade freezer jam and store bought jam. Both varieties worked well. Looking for a different flavor? Try peach jam, blackberry jam, or raspberry jam.
Let us know what kind of flavors you try in the comments below!
No Churn Homemade Strawberry Ice Cream
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 8 ounces strawberry jam
- In a large bowl, whip heavy cream until stiff peaks are achieved, about 3 minutes.
- In a separate bowl, combine sweetened condensed milk, vanilla extract, and strawberry jam. Fold whipped cream into strawberry mixture until combined.
- Pour mixture into a 9x5 loaf pan (or any container that will hold 6 cups). Cover and freeze immediately for 4-5 hours or until firm. Enjoy!
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