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Creamy, no-churn strawberry ice cream that uses roasted strawberries and sour cream for the best flavor! The best part is that you don’t need an ice cream maker to make it. It’s easy and perfect for summer.
For more strawberry recipes try my lemonade strawberry pie, strawberry cheesecake and chocolate covered strawberries! Get more ideas in my roundup of best strawberry dessert recipes.
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Pin ItNo Ice Cream Machine Needed: This no-churn recipe is a dream come true—no fancy gadgets required. Just a bowl, a whisk, and your freezer. It’s as easy and fun as making my Strawberry Rice Krispie Treats (and just as pink and pretty!).
Made with Juicy, Sweet Strawberries: I use ripe, juicy strawberries—just like I do in my Deviled Strawberries and Strawberry Shortcake—then roast them to bring out their deep, jammy flavor. It’s a flavor explosion in every scoop.
Simple, Fresh Ingredients Only: Like all my favorite homemade desserts, this one’s made without artificial colors or preservatives. It’s clean, creamy, and reminds me of the freshness in my Strawberry Cheesecake—but frozen!
It’s Summer in a Scoop: This recipe is the taste of summer: nostalgic, joyful, and so delicious. Pair it with Chocolate Covered Strawberries for the ultimate treat, or serve it at your next gathering for a charming twist on a classic.
No-Churn Strawberry Ice Cream Ingredients
Fresh strawberries: Ripe, juicy berries are key! Roasting them brings out a deep, sweet flavor.
Sweetened condensed milk: Adds sweetness and gives the ice cream its creamy, no-churn base.
Vanilla extract: Enhances the roasted strawberry flavor and adds a cozy, homemade touch.
Heavy whipping cream: Whips up fluffy and light to give the ice cream its smooth, rich texture.
Sour cream: Adds a subtle tang and extra creaminess for a well-balanced, luscious scoop.
How to Make No-Churn Strawberry Ice Cream
- Roast the Strawberries: Slice 1 pound of strawberries, sprinkle with sugar, and roast at 350°F for 25 minutes. Let cool for 15 minutes.
- Blend the Base: Add roasted strawberries, sweetened condensed milk, vanilla, and a pinch of salt to a blender. Blend until smooth.
- Whip the Cream: Beat heavy cream until stiff peaks form. Add sour cream and whip again until soft peaks appear.
- Combine & Freeze: Fold the strawberry mixture into the whipped cream. Pour into a loaf pan, cover with plastic wrap, and freeze for at least 6 hours or overnight.
Quick Strawberry Ice Cream Tips
Whip to stiff peaks: This keeps the texture creamy and scoopable.
Chill the base first: Let the strawberry mix cool before folding to keep everything fluffy.
Freeze overnight: For the best texture, freeze at least 12 hours before serving.
Let it soften before scooping: Take it out 5 minutes before serving for the perfect scoop.
Store it right: Keep in a freezer-safe container for up to 1 month—if it lasts that long!
more strawberry desserts
Check out all of my strawberry recipes!
Ready to taste summer in every scoop? Grab your berries and make this dreamy no-churn strawberry ice cream! Leave a comment and review below!
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No-churn Strawberry Ice Cream Recipe
Ingredients
- 1 lb fresh strawberries, washed and sliced
- 14 ounces sweetened condensed milk , 1 can
- 1 tbsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/2 cup sour cream
Instructions
- Wash and slice 1 pound of fresh strawberries.
- Preheat your oven to 350°F (175°C). Arrange the sliced strawberries on a baking sheet and sprinkle with sugar.
- Roast until they become tender, about 25 minutes, stirring halfway through. Once done, remove from the oven and allow the strawberries to cool slightly on the baking sheet for about 15 minutes.
- Transfer the strawberries to a food processor or blender. Add the sweetened condensed milk, vanilla extract, and a pinch of salt. Process until the mixture is smooth, about 30 seconds to 1 minute.
- Pour the mixture into a small bowl and refrigerate, uncovered, until it cools completely, which should take about 20 minutes.
- In a stand mixer fitted with a whisk attachment, beat the heavy cream quickly until stiff peaks form. This will take approximately 2 to 3 minutes.
- Add in the sour cream and whip again until blended with softs peaks.
- Pour the cooled strawberry mixture into the whipped cream and fold until all ingredients are incorporated.
- Transfer the combined mixture to a 9-by-5-inch loaf pan. Press a sheet of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Place the pan in the freezer and freeze until firm, at least 6 to 12 hours. For the best texture, allow the ice cream to freeze overnight.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
