Quick No-Churn Strawberry Ice Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smooth and fruity strawberry ice cream made without an ice cream maker, ready in under an hour. This American-inspired recipe, ready in about 15 minutes, layers heavy whipping cream, sweetened condensed milk, fresh strawberries into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 6 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 cup chopped fresh strawberries with 2 tbsp granulated sugar and let sit for 10 minutes to macerate.
  2. Step 2: Using a blender or food processor, puree the strawberries until smooth but still slightly chunky.
  3. Step 3: In a large bowl, whip 2 cups heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
  4. Step 4: Gently fold 1 can (14 oz) sweetened condensed milk, 1 tsp vanilla extract, and the pureed strawberries into the whipped cream until fully incorporated.
  5. Step 5: Pour the mixture into a 9x5-inch loaf pan, cover tightly with plastic wrap, and freeze for at least 4 hours or until firm.
  6. Step 6: Scoop and serve cold as a refreshing homemade ice cream treat.

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