It was the middle of July, and my freezer was full of nothing but ice cubes and a forgotten bag of peas. I had a pint of strawberries going soft on the counter, and I was not about to let them turn to mush. So I grabbed my blender, a can of sweetened condensed milk, and whipped up this no-churn strawberry puree ice cream. No ice cream maker, no fuss, just pure summer in a bowl.
Advertisements1
This isn't your average strawberry ice cream. By pureeing the berries and folding them into a rich, creamy base, you get a vibrant pink color and intense fresh flavor that hits you right in the taste buds. It's the kind of dessert that makes you slow down and savor every spoonful.
And the best part? You don't need any fancy equipment. Just a bowl, a whisk, and a freezer. If you've got a blender, even easier. So let's get to it.
Why You'll Love This Recipe
About the Ingredients
2 cups (480 ml) heavy cream, cold
The fat in heavy cream is key for a creamy texture. Use cold for best whipping. Substitute with full-fat coconut cream for a dairy-free version.
1 can (14 oz / 400 g) sweetened condensed milk
This adds sweetness and prevents ice crystals. If you're out, you can simmer 1 cup whole milk with 3/4 cup sugar until reduced by half.
1 lb (450 g) fresh strawberries, hulled and halved
Fresh, ripe strawberries give the best flavor. In a pinch, use frozen (thawed) strawberries—just drain excess liquid.
1/4 cup (50 g) granulated sugar
This macerates the berries and draws out their juice. You can use honey or maple syrup, but adjust sweetness to taste.
1 teaspoon vanilla extract
Enhances the strawberry flavor. Use pure vanilla if you have it, or skip it—the berries will still shine.
Pinch of salt
Balances the sweetness and brightens the flavor. Use fine sea salt.
Tips & Tricks
- Make sure the heavy cream is very cold before whipping—chill the bowl and beaters for 10 minutes for best volume.
- Don't overmix the puree into the whipped cream; fold gently until just swirled to keep the mixture light.
- If your berries are very tart, add an extra tablespoon of sugar to the macerating step.
- For a smoother texture, strain the puree to remove seeds, but I like the rustic look.
Pro Tips
Step-by-Step Instructions
1. Macerate the strawberries
In a bowl, combine the halved strawberries with sugar and salt. Let sit for 15 minutes until the berries release their juices. This draws out flavor and makes them easier to puree.
2. Puree the berries
Transfer the strawberry mixture to a blender and puree until smooth. You can leave it slightly chunky if you prefer. Stir in the vanilla extract.
3. Whip the cream
In a large chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form. This should take 3-5 minutes. Be careful not to overwhip into butter.
4. Fold in condensed milk
Pour the sweetened condensed milk into the whipped cream and gently fold with a spatula until fully combined. The mixture will thicken slightly.
5. Swirl in strawberry puree
Add the strawberry puree and use a spatula to fold it in with just a few strokes, leaving ribbons of pink and white. Overmixing will turn the whole thing pink and lose the marbled effect.
6. Freeze the mixture
Pour the mixture into a 9×5-inch loaf pan or an airtight container. Smooth the top with a spatula. Cover with plastic wrap directly on the surface to prevent ice crystals.
7. Freeze until firm
Freeze for at least 6 hours or overnight until firm. The ice cream is ready when it holds its shape when scooped.
Delicious Variations
Chocolate Swirl
Fold in 1/2 cup of chocolate sauce along with the strawberry puree for a berries-and-cream twist.
Balsamic Strawberry
Add 1 tablespoon balsamic vinegar to the macerating strawberries for a sophisticated tang.
Vegan Option
Use full-fat coconut cream instead of heavy cream and sweetened condensed coconut milk instead of the dairy version.
How to Store Strawberry Puree Ice Cream
Refrigerator
Not recommended—ice cream will melt. Store in freezer.
Freezer
Keep in an airtight container for up to 2 weeks. Press plastic wrap on the surface to prevent ice crystals.
Reheating
Let sit at room temperature for 5-10 minutes before scooping for best texture.
Frequently Asked Questions
Q: Can I use frozen strawberries for this ice cream?
Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before pureeing to avoid a watery texture.
Q: Why is my homemade ice cream icy?
Icy texture usually comes from ice crystals forming due to too much water or not enough fat. Use full-fat cream and condensed milk, and cover the surface with plastic wrap to minimize exposure to air.
Q: How long does it take to freeze?
It takes at least 6 hours to freeze solid, but overnight is best. The mixture needs to be completely firm to scoop nicely.
Q: Can I make this without an ice cream maker?
Absolutely! This recipe is no-churn, meaning you don't need an ice cream maker. Just whip, fold, and freeze.
If you make this strawberry puree ice cream, tag me on Instagram @liamcooks—I want to see your swirl! And if you're craving more no-churn treats, check out my mango lime sorbet next. Keep exploring.
Strawberry Puree Ice Cream
Creamy Strawberry Puree Ice Cream made with fresh berries and no churn—ready in 20 minutes.
🧂 Ingredients
- 2 cups (480 ml) heavy cream, cold
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1 lb (450 g) fresh strawberries, hulled and halved
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
📋 Instructions
- 1Macerate the strawberries — In a bowl, combine the halved strawberries with sugar and salt. Let sit for 15 minutes until the berries release their juices. This draws out flavor and makes them easier to puree.
- 2Puree the berries — Transfer the strawberry mixture to a blender and puree until smooth. You can leave it slightly chunky if you prefer. Stir in the vanilla extract.
- 3Whip the cream — In a large chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form. This should take 3-5 minutes. Be careful not to overwhip into butter.
- 4Fold in condensed milk — Pour the sweetened condensed milk into the whipped cream and gently fold with a spatula until fully combined. The mixture will thicken slightly.
- 5Swirl in strawberry puree — Add the strawberry puree and use a spatula to fold it in with just a few strokes, leaving ribbons of pink and white. Overmixing will turn the whole thing pink and lose the marbled effect.
- 6Freeze the mixture — Pour the mixture into a 9×5-inch loaf pan or an airtight container. Smooth the top with a spatula. Cover with plastic wrap directly on the surface to prevent ice crystals.
- 7Freeze until firm — Freeze for at least 6 hours or overnight until firm. The ice cream is ready when it holds its shape when scooped.
Liam covers outdoor adventure and gear reviews, with a focus on ultralight backpacking and wilderness survival. He writes from personal trial and error, emphasizing safety and practical experience.
