Strawberry Ice Cream No Churn Style

Close-up of several scoops of vanilla ice cream with small pink streaks throughout.

Strawberry Ice Cream No Churn Style

No ice cream maker? No problem! This strawberry ice cream no-churn stye is bursting with fresh strawberry flavor and creamy texture, without the need for special equipment. Just mix, freeze, and enjoy a homemade no-churn strawberry ice cream recipe that’s as easy as it is delicious.

Course Dessert, Desserts

Cuisine American, International

Keyword churn, fresh strawberries, heavy whipping cream, homemade ice cream, ice cream maker, no-churn, no-churn ice cream, no-churn strawberry ice cream, strawberry, strawberry ice cream, strawberry ice cream recipe, sweetened condensed milk, whip, whip cream

Prep Time 30

Cook Time 5

Chill Time 5

Servings Servings

Calories 281kcal

Author Zuzana Paar

Equipment

1 Mixing Bowl
1 Whisk
1 Sauce Pan
1 Container for freezer

Ingredients

2 Pieces Large Eggs
1 Piece Egg Yolk
1 Cup Heavy Cream
½ Cup Unsweetened Almond Milk
¼ Cup Powdered Sweetener or sugar
½ teaspoon Vanilla Extract
Pinch Sea Salt
¼ Cup Almonds chopped
½ Cup Strawberries chopped

US Customary - Metric

Instructions

Start by placing your ice cream container in the freezer the night before or at least few hours in advance. This helps your ice cream set properly later. You can also at the same time, dice the almonds and keep them ready for mixing.
Add the two eggs and one extra yolk to a mixing bowl. Whisk them together until the texture is silky and the color is even throughout. This mixture gives your ice cream that creamy, custard-like richness.
In a small pot, combine the heavy cream, almond milk, sweetener or sugar, vanilla extract, and a pinch of salt. Heat the mixture over medium heat until it just starts to simmer. Be careful not to let it boil. Once it’s warm, remove it from the heat.
Slowly mix ¼ cup of hot cream into the eggs to temper them. Then add back into the pot and stir well. Pour the creamy mixture into a clean bowl, cover it, and let it cool on the counter for about 2 hours. Once it reaches room temperature, place it in the fridge to chill for another 2 hours.
Stir in the chopped strawberries and almonds, then pour the mix into your frozen container. Freeze the ice cream for at least 4 hours, or until firm. If using erythritol, stir every 30 minutes to prevent iciness. When ready to eat, let it sit on the counter for 15–20 minutes to soften before scooping.

Notes

If you have a dog or cat at home, never use xylitol; it’s harmful to pets and can be very dangerous. Use safer sweeteners like allulose or erythritol instead. They’re safe for pets and work well in recipes.
Allulose mixes in easily and doesn’t leave a weird aftertaste. If you don’t have stevia powder, you can use monk fruit extract instead.
No heavy cream? You can use full-fat coconut milk. It makes the ice cream creamy and gives a little coconut taste.
If strawberries are not available, try blueberries, raspberries, or blackberries. They still give that fruity flavor and bright color. Frozen berries work just as well as fresh ones. You can even mix different kinds for a fun new flavor.

Nutrition