So, you had a long day. You want something sweet, something creamy, something cold enough to snap your brain into summer. But also? You don’t want 42 ingredients and a dessert that requires a chef’s hat and four hours.
I’ve got you.
This 3-ingredient strawberry ice cream is the kind of thing that makes you feel like a domestic wizard without needing any spells. It’s fast. It’s pretty. It’s ridiculously creamy. And it’s so simple, it’s almost suspicious.
And yes, we’re talking no ice cream machine. No eggs. No churning. And zero gatekeeping.
This is the kind of recipe you make once—and then again 72 hours later because everyone in your house “accidentally” finished it in one sitting.
If you’ve ever wanted to make your own ice cream but felt like it was some advanced culinary territory for food bloggers with vintage cream separators… let me tell you right now: you can do this.
Let’s get into it. Because you’re about to become That Person Who Makes Homemade Ice Cream.
What You’ll Need
Only three ingredients. Three. As in, fewer than you have fingers holding that spoon you’re about to dig in with.
- Fresh strawberries – About 12 ounces (roughly 2 cups sliced). Frozen works too if you thaw them first.
- Sweetened condensed milk – One 14 oz can. Think of this as the creamy, sugary glue that binds everything in a hug.
- Heavy whipping cream – 2 cups, chilled. This is your fluff factor. The thing that makes this scoopable magic instead of a solid pink brick.
Tools You’ll Need (And Probably Already Have)
- Blender or food processor
- Electric mixer (or a whisk + patience + toned forearms)
- Spatula
- Mixing bowl
- Freezer-safe container (a loaf pan works perfectly)
Let’s Make It Happen: Step-by-Step
- Puree the strawberries. Wash, hull, and slice your strawberries. Toss them into a blender or food processor until they’re smooth and dreamy. If you like chunks, pulse a few times and leave it a little textured.
- Whip the cream. Grab a chilled mixing bowl and beat your heavy cream until soft peaks form. Not too stiff—we want a cloud, not a wall. Think of it like the gentle fluff of a marshmallow, not the stiffness of whipped frosting.
- Fold in the condensed milk. Pour your condensed milk into the whipped cream and fold it together like you’re tucking it in for a nap. Be gentle. No aggressive stirring—just soft swoops.
- Add the strawberries. Fold in your puree slowly, admiring the pretty swirls. You can go fully pink or leave it marbled. You’re the artist here.
- Freeze. Transfer everything to your freezer container. Smooth the top. Cover it. Then put it in the freezer for at least 6 hours. Overnight is even better.
- Scoop and serve. Let it sit for 5–10 minutes at room temp before scooping. This makes a difference, especially if your freezer likes to overachieve in the cold department.
Pro Tips for Ice Cream Glory
- Chill everything before starting. Cold bowl, cold beaters, cold cream. This makes whipping faster and fluffier.
- Don’t overwhip the cream. You want it thick, but if it looks like butter, you went too far. Stop at soft peaks and save yourself.
- Taste before freezing. Want it sweeter? Add a spoonful of powdered sugar. More strawberry flavor? Add a splash of vanilla or lemon juice to brighten it up.
- Freeze it in a wide, shallow container. It’ll freeze faster and scoop easier. Win-win.
- Swirl in something extra. A handful of chopped strawberries, a few white chocolate chips, maybe even a drizzle of strawberry jam… because why not?
Substitutions and Variations
- Dairy-free version? Swap heavy cream for full-fat coconut cream and use sweetened condensed coconut milk. It’ll taste like a tropical vacation with every bite.
- Different fruit? Use blueberries, raspberries, mangoes, or even peaches. This method loves them all equally.
- Add crunch. Crushed graham crackers, chopped nuts, or bits of shortbread? Go wild.
- Need more tang? Add a tablespoon of cream cheese to the mix for a strawberry cheesecake vibe.
Make-Ahead Tips
You can absolutely make this the day before a gathering. In fact, I recommend it. It’s one of those recipes that benefits from an overnight chill. You could also prep the strawberry puree a day ahead and keep it in the fridge until you’re ready to whip everything together.
Just don’t try to keep it in the freezer too long—after about 2 weeks, it can get a little icy. Not bad. Just not peak creamy perfection.
Ingredient Notes & Pairing Suggestions
- Strawberries: Use the ripest ones you can find. The better the berry, the better the flavor.
- Sweetened condensed milk: No, evaporated milk is not the same thing. Don’t do it.
- Heavy cream: Look for “heavy” not “light.” You want the fat content for structure.
Meal pairings? Sure, why not. Serve this after a barbecue, with grilled peaches, or even on top of waffles for brunch. It’s also amazing between two cookies if you’re feeling bold.
Leftovers & Storage Tips
If you have any (doubtful), here’s how to keep your ice cream happy:
- Store in an airtight container with plastic wrap pressed against the surface.
- Keep in the back of the freezer where the temp is most consistent.
- Let it thaw a bit before scooping to avoid breaking your wrist.
Got extra strawberries? Freeze them for the next batch. You’re gonna want one.
FAQs
Can I use frozen strawberries? Yes! Thaw them completely and drain off any extra water before blending.
Do I need an ice cream machine? Nope. Your mixer + freezer = no-churn magic.
Can I reduce the sugar? Not easily. The sweetness and texture come from the condensed milk. You could try using less fruit or serving with tart toppings if it’s too sweet.
What’s the texture like? Creamy, smooth, with just enough body to hold up in a cone or dish. Not icy, not weird—just right.
Can I use a hand whisk? If you’ve got time and biceps, sure. Otherwise, grab a hand mixer or stand mixer. Your arms will thank you.
Wrap Up
That’s it—3 ingredients, no drama, and a whole lot of reward. This strawberry ice cream is what happens when something simple hits all the right notes. It’s sweet without being too much. Creamy without needing a machine. And the kind of recipe you’ll make again and again because it just works.
So now I want to hear from YOU. Did you make it? Did you add chocolate chips? Did you eat half the batch before it froze? (No judgment.) Drop your questions, thoughts, or favorite flavor twists in the comments below. Your idea might just inspire someone else.
And if you’re already planning your next batch in your head… same.