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Strawberries & Cream No-Churn Ice Cream

I have a confession…

I don’t love ice cream. Don’t come for me – it’s just not my favorite. I can turn down ice cream any day of the week, and twice on Sundays! But cake or cookies? That’s a different story 😉

THAT SAID, it’s 100 and hades outside and who wants to heat up their oven? I started brain-storming no-bake desserts and landed on no-churn ice cream because it’s simple, comes together with only a few ingredients, and the rest of my family loves ice cream. I’m working on developing more no-churn ice cream recipes with different mix-ins and flavors, but strawberries were on sale this week so there you have it! I can’t wait to share this delicious no-churn strawberry ice cream with you!

Why strawberry no-churn ice cream?

Well the simple answer to that is – I don’t own an ice cream maker! ha. So to make ice cream, I need a no-churn recipe. I started doing some research and it turns out there are quite a few ways to make ice cream with no ice cream maker. I started playing with a recipe, adjusted for items I had on hand and flavor preferences, and landed on this Strawberries & Cream No-Churn Ice Cream recipe. I hope you’ll love it!

Strawberries & Cream No-Churn Ice Cream

This ice cream is rich, creamy, sweet, and flavorful. It tastes like it comes straight from a high-quality ice cream shop!

Recipe notes

• This recipe includes a strawberry puree that you make and then need to chill. Feel free to make this ahead of time!
• The finished product needs to freeze for 6-8 hours. Plan accordingly!
• Once frozen, this ice cream is best scoopable if you let it sit at room temperature for a few minutes. (Or try the age-old trick of defrosting 10 seconds at a time in the microwave ;))
• This recipe is not for a classic strawberry ice cream. It is truly a strawberries & cream flavor – plenty of strawberry marbled in, but the star of the show is the sweet cream base.

Ingredients

• 2 cups chopped strawberries
• 1/4 cup granulated sugar
• 2 tbsp lemon juice
• 2 cups heavy cream
• 4 oz cream cheese
• (1) 14oz can of sweetened condensed milk
  
  

Instructions

1. We start by making a strawberry puree. Combine the 2 cups of chopped strawberries with the sugar and lemon juice in a small saucepan over low to medium heat. Simmer strawberries until they are soft and juices have thickened. This usually take 10-15 minutes.
2. Remove strawberries from heat. Cool completely and then chill strawberries. It is important for the strawberry puree to be chilled before using it!

3. While strawberries are chilling, cream together cream cheese and sweetened condensed milk. Add in heavy whipping cream. Mix with electric mixer on high until peaks form on the top of the mixture. Do not overmix! If you continue mixing on high after peaks have formed on your cream mixture it will turn to butter. (On a side note, homemade butter is delicious and you should definitely try it, but that’s a post for another day).

4. Fold strawberry puree into heavy cream mixture.

5. Cover ice cream and freeze for 6-8 hours.

6. When ready to eat, let the ice cream sit at room temperature for a few minutes to soften. Scoop & enjoy!

As always, I would love to hear your feedback! Let me know if you give this a try!