Get the newsletter.

Homemade Strawberry Ice Cream (No Churn)

This post may contain affiliate links; please see our privacy policy for details.

An all-natural, all-amazing no churn ice cream.

Can you make ice cream without an ice cream maker? Yes, 1,000% yes! This homemade strawberry ice cream recipe is an easy, no-churn treat that tastes creamy, sweet, is 100% natural, and needs no ice cream maker. 

homemade strawberry ice cream recipe

How Does No Churn Ice Cream Taste?

This no churn strawberry ice cream recipe employs an easy, no-churn technique. I have seen no-churn ice cream recipes around for a while now, and have always been dubious.

“How can it be so easy?” I wondered. I assumed it was some kind of trick. Or that it tasted ice cream-adjacent, but was certainly not actual ice cream.

I was wrong. No churn ice cream tastes just like — and is! — real ice cream. It tastes like gelato, actually: a little softer than hard-packed ice cream. But every bit as satisfying.

no churn strawberry ice cream ingredients

How to Make Homemade Strawberry Ice Cream

It makes sense, scientifically, that no-churn homemade strawberry ice cream tastes like “regular” homemade ice cream. Traditional ice cream (say, vanilla) is made from sugar, cream, egg yolks, and vanilla. This custard then gets put into an ice cream maker, where it is simultaneously frozen and aerated via churning.

The aeration from the ice cream maker’s churning mechanism gives the finished ice cream a creamy texture — as opposed to being a big block of cream-based ice.

no churn homemade strawberry ice cream in bowl with strawberries

No-churn ice cream employs the same principals, in a different method. 

  1. First, combine the ingredients into the bowl of a mixer: heavy whipping cream, sweetened condensed milk, vanilla, and (here) freeze-dried strawberry powder.
  2. Whip to soft peaks.
  3. Pour into a loaf pan. Cover and chill for at least 6 hours, preferably overnight.
  4. Scoop, serve!

best strawberry ice cream recipe without ice cream maker

Homemade Strawberry Ice Cream: No Churn Recipe Tips

This strawberry ice cream is almost too easy to need recipe tips, but there are a few:

  • Whip the cream to soft peaks using a whip or whisk attachment. Kick the mixer up to high. Make sure it does not splash, though! Soft peaks will look fluffy and very soft. When you pull the whisk out, the peak created in its wake should lop over and lose its shape.
  • Freeze the strawberry ice cream fully. This quantity will fill a standard loaf pan about halfway, and needs about 6 hours to fully chill, but I prefer overnight.
  • I love to weave some strawberry jam into the ice cream base for a little extra color, flavor, and texture. Use a regular teaspoon to add small dollops to the whipped ice cream base. Swirl it in a bit with a butter knife. Cover and freeze.

no churn strawberry ice cream in container with scoop strawberry ice cream in bowl with strawberries

Can I Substitute the Freeze-Dried Strawberry Powder?

Sorry, but no. Freeze-dried strawberry powder is the key ingredient, responsible for all the flavor and color. Freeze-dried strawberries are fairly easy to source, though. Many grocery stores sell them in the snack aisle (for less money than you find on Amazon). Just pulse them in the food processor into a fine powder, reserving a few for garnish. You can also buy pre-ground strawberry powder and use the extra for smoothies, marble pound cake, or other projects.

Fresh strawberries just would not work here. (But they are a lovely garnish!) Their high moisture content would make the ice cream watery, and potentially cause ice crystals to form. Plus, by removing the liquid, freeze-dried strawberry powder is highly concentrated in both flavor and color.

I’ve seen recipes use puréed or crushed, macerated strawberries. But again, I find freeze-dried strawberry powder to have a more concentrated flavor that gets the creamiest result.

no churn homemade strawberry ice cream in bowl with strawberries

Can I Leave the Strawberry Powder out and Make No-Churn Vanilla Ice Cream or Other Flavors?

Yes! Absolutely. For an easy no-churn vanilla ice cream, leave out everything strawberry, and add an additional two teaspoons of vanilla extract. Alternatively, a tablespoon of vanilla bean paste would be lovely here and you’d get those great flecks.

They use a different base recipe, but this Food52 article on no-churn ice cream has other great ideas for making your own flavors.

Love this homemade strawberry ice cream? You’ll also love these recipes:

homemade strawberry ice cream recipe no churn

Homemade Strawberry Ice Cream (No Churn)

This sweet homemade no churn strawberry ice cream doesn't require an ice cream maker. Just a whisk! Loaded with strawberries, sweet and creamy, and ready in no time.
Prep Time10 minutes
Cook Time0 minutes
Chilling Time6 hours
Course: Dessert
Cuisine: American, French
Keywords:: dessert, easy, frozen, no churn strawberry ice cream, strawberry, strawberry ice cream, strawberry ice cream no ice cream maker
Servings: 1 pint


  • 1 1/4 cup very cold heavy whipping cream
  • 2/3 cup sweetened condensed milk
  • 1/2 cup (60 grams) freeze-dried strawberry powder, from about two 1.2-ounce containers
  • 1/8 cup strawberry preserves (optional)
  • 2 teaspoons pure vanilla extract


  • Pulse the freeze-dried strawberries into a fine powder in a blender or food processor, reserving about 8 or 10 for garnish (optional).
  • In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream and sweetened condensed milk. When the splashing subsides and the mixture looks slightly thickened, add the strawberry powder and vanilla extract. Continue to whip until soft peaks form, about 5 minutes.
    PRO TIP: Heavy cream whips better when very cold. Many pro pastry chefs chill their mixing bowls first, to keep the cream extra cold while whipping.
  • Pour the strawberry ice cream mixture into a standard loaf pan. Use a teaspoon to drop small dollops of strawberry jam all over the surface. Swirl it into the ice cream base a bit with a butter knife. Cover with plastic wrap and freeze for 6 hours or overnight.
  • Serve with the leftover freeze-dried strawberries or fresh strawberries to garnish.
    Tip: Serve the ice cream right away from the freezer. This is a little more aerated than hard-packed ice cream, so will melt a little more quickly, like gelato.


The combination of cream and sweetened condensed milk whipped to soft peaks with vanilla and freeze-dried strawberry powder makes this an outstanding and fresh summer treat that takes only a few minutes to make. 
Be sure to fully chill your no-churn strawberry ice cream before serving. I like to chill it for at least 6 hours, preferably overnight. 


  • 5 stars
    Hi Lisa !
    Though I’ve yet to make this recipe,I gave 5 Stars as I’ve yet to taste any recipe you’ve provided that doesn’t deserve the rating !

    Question ( and forgive me if I do not have all recipe names correct):
    I’m having a sm Sunday dinner the end of September. for some of my boyfriend’s family. So, I’m making your Baked Rigatoni w/your homemade meatballs,and w/ your 20 minute Marinara (a simple green salad w/shallot vinaigrette will be in the table). The rigatoni I’m making is the one which is a tad more “elaborate.” I’ve made this countless times now for my guy & he loves it! So do I !!! In fact it takes me right back to my time in Providence,RI where I earned a Baking & Pastry education In 1992. . I swear I’m back in the mother -in-law apt. I rented where you could smell (while attending J&W),Sunday gravy doing its thing, and enjoying it all the more as they either included me to their table @ 5:00 pm, or at the very least they brought me a plate laden with/homemade meatballs,sausage, and pasta. I’d eat on it for a week!!

    So here’s my question: what do you think of this recipe for dessert along w/ your fudgy cookies & pate sucre cookies ,(I’ll serve both on a sm plate in the center of our dinning table.).
    I’m never quite sure how to follow a homemade Italian meal made at home w/an appropriate dessert?
    But I was also thinking/remembering my time living in the UK & Europe as a young adult. Portions are not ott so big like they are here. Something sweet following a meal is just to provide a “finish.” So I would keep in mind portion size,etc.

    Finally,do you have a favorite brand of freeze dried strawberries? I’ve never worked w/dried strawberries, and I’m looking forward to making this recipe! Test run is this weekend,and my boyfriend (and I can’t wait to taste the results!!!).


    Please write that cookbook!!!!!!

    • Unpeeled

      Hi, Lisa!! Sorry for the belated response–vacation! I love hearing about your wonderful food memory of your mother-in-law’s cooking! But down to business with your dessert menu: I think that sounds absolutely delicious! I love a cookie platter because 1) everyone loves cookies, and 2) you can just pick at however much you want. As for freeze-dried strawberries, I find that different brands taste fairly similar, but I try to get organic when I can. Trader Joe’s and Whole Foods sells freeze-dried strawberries, and they are also widely available on Amazon, where I buy Natierra brand. Hope this helps!

  • Julianne

    5 stars
    SO GOOD. Very good strawberry flavor.

  • Lucy F.

    5 stars
    Unbelievably good. Where has no-churn ice cream been all my life?! Hahaha! I can’t believe it. Can this be used without the powder as just a vanilla ice cream? Thanks.

    • Unpeeled

      Haha! Isn’t it so good?! And yes, definitely. Check back with the text in the post: Just leave out all the strawberry and add two more tsp. vanilla extract or 1 tbsp. vanilla bean paste. Delicious.

4.75 from 4 votes (1 rating without comment)

Add a note

Recipe Rating

Never miss a recipe.

Sign Up for the Weekly Newsletter
Green leaves

You have great taste.

Get the weekly newsletter of recipes and more.

Popular Recipes

See all recipes
Let's Connect

You have great taste!

Get the weekly newsletter of recipes and more.
Salmon and quinoa dish