This no-churn strawberry ice cream is as easy as pie—only three ingredients! Creamy and sweet, it’s perfect for hot days when you want a cool treat without the fuss.
I love that I can whip this up and enjoy it without needing an ice cream maker. Just mix it, freeze it, and boom—delicious strawberry ice cream ready to scoop! 🍓
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are sweet and flavorful, ideal for this ice cream. If you can’t find fresh ones, frozen strawberries work great too! Just thaw and blend.
Sugar: Granulated sugar enhances the sweetness. For a healthier option, you can substitute with honey or maple syrup—just use a bit less, as they are sweeter than sugar.
Heavy Whipping Cream: This ingredient gives the ice cream its creamy texture. If you’re looking for a lighter version, try using coconut cream or a dairy-free whipped topping. Coconut adds a nice flavor, too!
How Do I Achieve the Perfect Whipped Cream?
Whipping the cream correctly is key to a smooth ice cream. Here are some steps to follow:
- Ensure the heavy cream is very cold. You can chill the mixing bowl and beaters in the fridge for 10-15 minutes before whipping.
- Begin whipping on low speed to incorporate air. Gradually increase to high speed until you see stiff peaks forming—this may take about 2-4 minutes.
- Be careful not to over-whip, or you might end up with butter! Stop as soon as peaks hold their shape.
With these tips, your no-churn strawberry ice cream will be rich and creamy every time! Enjoy!
Easy 3-Ingredient No-Churn Strawberry Ice Cream
Ingredients You’ll Need:
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 cups heavy whipping cream, cold
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and at least 4 hours in the freezer for the ice cream to set. So, get ready to enjoy a delightful treat—just a little patience is needed while it freezes!
Step-by-Step Instructions:
1. Make the Strawberry Puree:
Start by placing your hulled and sliced fresh strawberries into a blender or food processor. Add the granulated sugar. Blend the mixture until it becomes smooth and creamy—this will be your delicious strawberry puree.
2. Whip the Cream:
In a large mixing bowl, pour in the cold heavy whipping cream. Using an electric mixer, whip the cream on medium speed until it forms stiff peaks. This will take about 2-4 minutes. Just keep an eye on it so it doesn’t turn into butter!
3. Combine Puree and Whipped Cream:
Once your cream is nice and fluffy, gently fold the strawberry puree into the whipped cream. Use a spatula to combine them carefully, ensuring you don’t deflate the whipped cream too much. You want it to stay light and airy!
4. Freeze the Mixture:
Now, transfer your strawberry mixture into a freezer-safe container. Make sure to cover it tightly to avoid ice crystals forming. Put it in the freezer and let it freeze for at least 4 hours, or until it’s firm enough to scoop.
5. Serve and Enjoy:
When your ice cream is ready, scoop it into bowls or cones. For a lovely touch, you can garnish with fresh strawberry slices on top. Enjoy the creamy, sweet delight of your homemade strawberry ice cream!
It’s simple, fresh, and absolutely delicious—perfect for warm days or any time you crave a sweet treat! 🍓
FAQ: Easy 3-Ingredient No-Churn Strawberry Ice Cream
Can I Use Frozen Strawberries Instead of Fresh?
Absolutely! Frozen strawberries work well. Just make sure to thaw them first before blending. This will help create a smooth puree for your ice cream.
What Can I Use Instead of Heavy Whipping Cream?
If you’re looking for a dairy-free option, coconut cream is a great substitute! It will add a lovely flavor to your ice cream. Alternatively, you can also use a vegan whipped topping for a lighter version.
Can I Add Other Flavors or Ingredients?
Yes, you can! A splash of vanilla extract or a little lemon juice can enhance the flavor. You can also mix in chocolate chips, crushed cookies, or other fruits to create your own variations!
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. To maintain its texture, make sure to press a piece of plastic wrap directly onto the surface before sealing the container. Enjoy within 1-2 weeks for the best flavor and texture!
