Strawberry Ice Cream | No Machine, No Fuss — Just Creamy, Fruity Goodness

This creamy homemade strawberry ice cream requires no fancy machine — just fresh fruit, cream, and condensed milk. It’s smooth, naturally sweet, and full of real strawberry chunks, making it the ultimate summer dessert for all ages.

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About This Dessert

This no-churn Strawberry Ice Cream brings back that nostalgic, homemade charm. It’s creamy, fruity, and made with just three simple ingredients — strawberries, cream, and condensed milk. No eggs, no ice cream maker, no hassle — just pure, refreshing indulgence that tastes like summer in every bite.

Ingredients

Strawberries:	500 g (1.1 lb)
Whipping Cream:	400 ml (1 ⅔ cups)
Condensed Milk:	390 g (14 oz)

How to Make It

Prep Time: 15 mins | Freeze Time: 4 hrs | Total Time: 4 hrs 15 mins

Step 1: Wash 400 g (14 oz) strawberries, remove tops and white cores.
Step 2: Blend until smooth to create a fresh strawberry purée.
Step 3: Whip the cream until it’s halfway thickened.
Step 4: Add condensed milk and whip again briefly.
Step 5: Pour in the blended strawberry purée and mix gently on low speed.
Step 6: Dice the remaining 100 g (3.5 oz) strawberries and fold them in with a spatula.
Step 7: Transfer the mixture into a freezer-safe container and freeze for 3–4 hours or until firm.
Step 8: Before serving, let sit at room temperature for 3–5 minutes for easy scooping.

Tucci’s Tips

Use ripe, fragrant strawberries for the sweetest natural flavour.

Don’t over-whip the cream — a semi-thick consistency keeps it soft and airy.

For an extra touch, drizzle a swirl of strawberry purée before freezing.

Variations

Chocolate Chip Twist: Add a handful of dark chocolate chips for texture.
Berry Mix: Blend strawberries with raspberries or blueberries for a fruity medley.
Vegan Option: Swap cream for coconut cream and use sweetened condensed coconut milk.

Did You Know?

Historical Fact: Strawberries have been celebrated in Italy since the Renaissance, especially in spring desserts from Tuscany and Campania — often served with cream or gelato.

Fun Fact: The no-churn ice cream method became popular in Italy during the 1950s when refrigerators first became household staples — making homemade gelato accessible to everyone.

Share Your Dessert!

Did you try this no-churn ice cream? Share your Strawberry Ice Cream on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see your scoop!

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Storage & Thank You

Store in an airtight, freezer-safe container for up to 2 weeks. For the creamiest texture, cover the surface with parchment paper before sealing the lid.

Can it be frozen? Absolutely — that’s what makes it ice cream! Just let it soften slightly at room temperature before scooping and serving.

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