Homemade 3-Ingredient Strawberry Ice Cream

No gelatin, no ice cream machine—just creamy, fruity goodness

Prep Time: 10 minutes
Freeze Time: 4–6 hours
Yield: About 4–6 servings

This recipe is simple, naturally creamy, and customizable. You can swap strawberries for other fruits, chocolate chips, or even cookie pieces.

Ingredients

500 ml (2 cups) whipping cream
Use full-fat cream for best results; it creates a rich, creamy texture.
150 g (2/3 cup) sweetened condensed milk
Provides sweetness and helps the ice cream hold its shape without gelatin.
100 g (3/4 cup) fresh strawberries, diced
Adds natural fruit flavor. You can substitute raspberries, blueberries, or mango if desired.

Step-by-Step Instructions

1. Whip the Cream

Pour the cold whipping cream into a large mixing bowl.
Using an electric mixer, whip on medium-high speed until stiff peaks form.

Stiff peaks mean the cream holds its shape when the beaters are lifted.
Do not overwhip, or the cream may turn into butter.

2. Fold in the Condensed Milk

Gently add the sweetened condensed milk to the whipped cream.
Use a spatula to fold it in carefully, preserving the air in the whipped cream.
The mixture should become smooth and slightly glossy.

3. Add the Fruit

Fold in the diced strawberries (or your chosen fruit) until evenly distributed.
Be gentle to keep the whipped cream light and airy.

4. Transfer and Freeze

Pour the mixture into a freezer-safe container.
Smooth the top with a spatula and cover the container with a lid or plastic wrap.

Freeze for at least 4 hours, or until firm.
For best flavor, you can refrigerate the mixture for 1–2 hours before freezing to let the flavors meld, but this step is optional.

5. Serve

Scoop the ice cream into bowls and enjoy immediately.
Optional toppings: fresh berries, chocolate shavings, or a drizzle of fruit syrup.

Tips & Variations

Fruit Variations: Mango, banana, or mixed berries all work well.
Chocolate Strawberry: Fold in 50 g of finely chopped chocolate with the fruit.
Nutty Option: Add 2–3 tablespoons chopped nuts for texture.
Storage: Keep covered in the freezer for up to 7 days. For softer scooping, let ice cream sit at room temperature for 5 minutes before serving.