This No Cook Fresh Strawberry Ice Cream couldn’t be any easier to make. Absolutely no cooking is needed. The ice cream base is simply mixed together and then processed in an ice cream maker.
When you find yourself with a good bunch of strawberries- the kind that are sweet and just tender to the bite, please consider making yourself some No Cook Fresh Strawberry Ice Cream. It’s the sort of ice cream that’ll cool you off on a warm summer day. It’s refreshing and delicious.
There is no cooking involved, but you will need an ice cream maker.
What’s the best ice cream maker to buy?
I’m a firm believer that everyone should have an ice cream maker! I’ve used my ice cream makers for years, and I’ve been very happy with the result. The brand I have is Cuisinart, specifically the Cuisinart Pure Indulgence Frozen Yogurt, Sorbet and Ice Cream Maker. I have two of these that I keep in two different houses, and they are awesome to have on hand for making the best homemade ice cream. I can’t speak for any other brands since this is the only one I’ve ever used.
How do you make No-Cook ice cream?
When you make homemade ice cream, typically you make a custard-base for the ice cream that calls for eggs and cream. This is a non-egg ice cream base, so no cooking is needed.
I prefer a no cook recipe because it just makes preparation that much easier. Simply mix together and chill. That’s it! My Key Lime Pie Ice Cream recipe is another good no-cook ice cream recipe to try.
This No Cook Fresh Strawberry Ice Cream recipe turns out a creamy ice cream that is sweet and delicious. The strawberry flavor shines through wonderfully!
If you’re looking for more recipes that use fresh strawberries, you might consider trying my Fresh Strawberry Pie or this Strawberry Trifle. Strawberry- Avocado Spinach Salad, Strawberry Cheesecake Cake and Watermelon- Strawberry Caprese Salad are also delicious recipes featuring strawberries!
No Cook Fresh Strawberry Ice Cream
- 1 1/2 cups whole milk
- 1 14-ounce can sweetened condensed milk
- 1 5-ounce can 2% evaporated milk
- 2 tablespoons granulated white sugar
- 16 ounces fresh strawberries (or 16-ounces frozen, thawed)
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- Whisk the first four ingredients in a large bowl until blended. Process the strawberries, lemon juice, and salt in a blender or food processor until smooth. Stir into the milk mixture. Cover and chill until very cold (at least 4 hours, but preferably overnight).
- Pour into the freezer container of an ice cream maker and process according to the manufacturer's instructions.
- Transfer the ice cream to an airtight container, and freeze until firm.
Disclosure: There are Amazon affiliate links included within this post.
Note: This recipe was originally shared in 2007. It was updated and re-published in 2018.