Homemade Strawberry Ice Cream

This easy, no-churn strawberry ice cream is creamy, fruity, and made without any special equipment. With just a few simple ingredients, you’ll have a refreshing frozen dessert that tastes like summer in every scoop.

Prep Time 25

Freezing 6

Total Time 6 25

Servings Portions

Ingredients

400 g fresh strawberries hulled and chopped
1 tbsp lemon juice
1 tbsp sugar optional, depending on sweetness of strawberries
1 tsp vanilla extract
400 g sweetened condensed milk
600 ml double cream cold

Instructions

Place the chopped strawberries in a bowl with the lemon juice and sugar. Let them sit for 10 minutes to macerate, then mash lightly with a fork or pulse a few times in a blender for a chunkier texture.
400 g fresh strawberries, 1 tbsp lemon juice, 1 tbsp sugar
For a smooth consistency, purée them fully.
In a large bowl, combine the strawberry mixture with the condensed milk and vanilla extract.
1 tsp vanilla extract, 400 g sweetened condensed milk
Using a hand mixer or a whisk, whip the double cream in a separate bowl until soft peaks form.
600 ml double cream
Gently fold the whipped cream into the strawberry mixture until fully combined.
Pour into a freezer-safe container, smooth the top, cover, and freeze for at least 6 hours, or overnight until firm.

Notes

Serving Suggestions for your Homemade Strawberry Ice Cream:

Scoop into cones or bowls and serve with extra fresh strawberries, crushed meringue, or a drizzle of chocolate sauce. For a twist, crumble shortbread or add a splash of balsamic glaze for grown-up flair.

Nutrition