Homemade No-Churn Vanilla & Strawberry Ice Cream
Yield: About 2 quarts (8–10 servings)
Prep Time: 20 minutes
Freeze Time: 6–8 hours
Ingredients
Base Ice Cream
- 2 cups (480 ml) heavy whipping cream (cold)
- 1 can (14 oz/397 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 pinch salt
Vanilla Flavor
- 1 teaspoon extra vanilla extract
Strawberry Flavor
- 1½ cups fresh strawberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- A few drops of pink food coloring (optional)
Instructions
Step 1: Prepare Strawberry Puree
- Blend strawberries, sugar, and lemon juice until smooth.
- Cook over medium heat for 5–8 minutes until slightly thickened.
- Cool completely.
Step 2: Whip the Cream
Using a mixer, whip the cold heavy cream until stiff peaks form.
Step 3: Make the Base
In another bowl, combine:
- Sweetened condensed milk
- Vanilla
- Salt
Fold the whipped cream into this mixture gently until fully combined.
Step 4: Divide the Mixture
Split the mixture evenly into two bowls.
Vanilla
Add the extra vanilla extract and fold gently.
Strawberry
Fold in the cooled strawberry puree. Add food coloring if desired.
Step 5: Freeze
Pour into freezer-safe containers.
Cover tightly.
Freeze for 6–8 hours, or overnight.
Tips
- Chill the mixing bowl and beaters before whipping cream.
- Do not overmix after adding whipped cream.
- Cool the strawberry puree completely before mixing.
- Cover the surface with plastic wrap to reduce ice crystals.
Storage
- Freezer: Up to 2 weeks for best texture.
- Keep tightly covered.
Approximate Nutrition (Per Serving)
Vanilla
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Carbohydrates | 22 g |
| Protein | 4 g |
| Fat | 24 g |
| Saturated Fat | 15 g |
| Cholesterol | 85 mg |
| Sodium | 70 mg |
| Sugar | 21 g |
| Calcium | 140 mg |
Strawberry
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Carbohydrates | 24 g |
| Protein | 4 g |
| Fat | 24 g |
| Saturated Fat | 15 g |
| Cholesterol | 85 mg |
| Sodium | 70 mg |
| Sugar | 23 g |
| Fiber | 1 g |
| Vitamin C | 20 mg |
Nutrition values are estimates and may vary depending on the exact ingredients used.
Frequently Asked Questions (Q&A)
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them before blending.
Q: Can I make this without condensed milk?
A: Condensed milk is key to the creamy no-churn texture. Using regular milk won’t give the same result.
Q: Can I reduce the sweetness?
A: You can slightly reduce it by adding a little more whipped cream, but the condensed milk provides both sweetness and texture.
Q: Can I add chocolate chips or cookies?
A: Yes. Fold them in just before freezing.
Q: How long does it stay fresh?
A: It’s best within 2 weeks, though it remains safe longer if continuously frozen.
Q: Why is my ice cream icy instead of creamy?
A: This can happen if the cream wasn’t whipped enough, the strawberry mixture was still warm, or the container wasn’t sealed tightly.
