No-Churn Strawberry Ice Cream

What You Need:

-Strawberries -Sugar -Vanilla -Salt -Condensed Milk

-Heavy Whipping Cream -Salt


Dice Strawberries

Wash the strawberries and remove the green tops from strawberries. Dice the strawberries into ¼-inch pieces. Reserve half of the chopped strawberries to fold into the ice cream later.


Add the other half of the diced strawberries to a sauce pot with sugar.

Combine Syrup Ingredients


Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot and the mixture comes up to a simmer.

Bring to Simmer


Stir occasionally until the strawberries break down and lose their shape, and the syrup has thickened slightly. Remove the syrup from the heat and stir in the vanilla and salt. Set the strawberry syrup aside to cool.

Simmer until Thick


While the syrup is cooling, prepare the ice cream base. Add sweetened condensed milk, heavy whipping cream, vanilla extract, and a pinch of salt to a bowl.

Prepare Ice Cream Base


Use a hand mixer to whip the mixture until it is light and fluffy, and has formed soft peaks (when you lift the beaters out of the mixture it will form a gentle peak that slumps over to the side).

Whip Together


Fold the reserved chopped fresh strawberries into the ice cream base.

Fold in Berries


Transfer the whipped ice cream base to a freezer-safe container.

Transfer to Container


Spoon the cooled strawberry syrup over the ice cream and gently swirl it into the mixture. Don’t over mix it! :)

Swirl in Syrup


Cover the ice cream and freeze for eight hours before scooping and serving.

Cover and Freeze

Ready to Make it?