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5 stars (11 ratings)

Strawberry Ice Cream

It's easy to make THE BEST Homemade Strawberry Ice Cream without an ice cream maker! In this recipe, I combined my Mom's famous strawberry pie filling, with my basic no churn ice cream recipe to create this incredibly creamy, flavorful strawberry ice cream!
Servings: 12 scoops
Prep Time: 20 mins
Freezing Time: 5 hrs
Total Time: 5 hrs 20 mins
Author: Whitney Bond
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups strawberries, stems removed, hulled, sliced in half
  • 1 tbsp cornstarch
  • ⅓ cup sugar
  • ½ tbsp lemon juice
  • 14 oz can sweetened condensed milk
  • 2 tsp vanilla extract
  • ¼ tsp sea salt
  • 2 cups heavy cream, cold

Instructions

  • Place the strawberries in a large skillet, away from the stove, and mash with a muddler or fork.
  • Mash until a thick, slightly chunky consistency is formed.
  • Add the corn starch and sugar to the mashed berries.
  • Mix together then move the skillet to the stovetop over medium heat.
  • Once the strawberry mixture begins to bubble reduce the heat slightly and allow the berries to cook down to a thick consistency, about 5-7 minutes.
  • Remove the mixture from the heat and add the lemon juice.
  • Place the mixture in the refrigerator to cool while preparing the ice cream base.
  • In a medium bowl, combine the sweetened condensed milk, vanilla extract and sea salt.
  • Whip the heavy cream with a stand mixer or electric hand mixer on medium-high speed until firm peaks form, about 3 minutes.
  • Fold the condensed milk mixture into the whipped cream with a rubber spatula until combined.
  • Gently fold in the cooked, cooled strawberries.
  • Pour into a 2 quart container.
  • Cover with plastic wrap and place in the freezer.
  • Freeze for at least 5 hours, or overnight.

Notes

  • This recipe makes approximately 1/2 gallon of ice cream.
  • The ice cream can be stored in the freezer for months. Just make sure it's in an airtight container to prevent freezer burn.

Nutrition Facts

Calories 277kcal (14%)Carbohydrates 27g (9%)Protein 4g (8%)Fat 18g (28%)Saturated Fat 11g (55%)Cholesterol 66mg (22%)Sodium 106mg (4%)Potassium 189mg (5%)Fiber 1g (4%)Sugar 25g (28%)Vitamin A 671mg (13%)Vitamin C 15mg (18%)Calcium 124mg (12%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!