3-Ingredient Strawberry Ice Cream: the Easy Recipe for Delicious and Fresh Ice Cream Without Ice Cream Maker!

Total time: 5 min prep/ freeze until firm
Difficulty: Low
Serves: 4-6
By Cookist

Feel like a summery ice cream but don't have an ice cream maker? No worries! Today, this recipe brings you the dreamiest, creamiest strawberry ice cream recipe that uses only 3 ingredients (yes, you read that right) and whips up in minutes. Simply beat together the whipped cream and condensed milk, then fold in the strawberries. Transfer to a container and freeze! It’s perfect for those last-minute cravings, a fun activity with the kids, or anyone who wants to enjoy the taste of summer without the fuss. So, grab fresh strawberries, whipped cream, and a can of condensed milk, and get scooping!

Strawberry Ice Cream With Only 3 Ingredients? Yes, it’s Possible! 

Evidence of flavored ices dates back thousands of years, with mentions in China as early as 2000 BC.  The Roman Empire enjoyed snow flavored with fruits and honey.  However, modern ice cream, churned and similar to what we know today, is believed to have originated in Europe around the 16th century.

This 3-ingredient strawberry ice cream is a combination of sweet, creamy, and refreshing. The base is a blend of whipped cream and condensed milk, creating a smooth and airy texture.

Since no churning is involved, the ice cream retains a softer consistency compared to traditional ice cream.  It's the perfect summer treat that's light, satisfying, and bursting with fresh flavor.


  • Use the ripest, juiciest strawberries you can find. They'll bring the most sweetness and flavor to your ice cream.
  • Cut or chop your strawberries into small pieces. This helps them distribute evenly throughout the ice cream and ensures you get a delightful burst of strawberry in every bite.
  • Toss your chopped strawberries with a little sugar (about a tablespoon) for at least 15 minutes before adding them to the ice cream mixture. This draws out the juices and intensifies the strawberry flavor.
  • Use fresh, cold whipped cream for the best results. Over-whipped cream can become dense, so aim for soft peaks for a lighter texture in your ice cream.
  • Make sure both the whipped cream and the condensed milk are cold before using. This helps the ice cream stay colder for longer and prevents it from melting too quickly.
  • When incorporating the strawberries into the whipped cream and condensed milk mixture, use a gentle folding motion to maintain the airiness of the whipped cream.

Can I Use Frozen Strawberries?

Yes, frozen strawberries can work, but thaw them completely and drain any excess liquid before using. Fresh strawberries will have a brighter flavor.

Can I Use A Different Type Of Milk For The Whipped Cream?

While heavy cream is ideal for the best texture, you can try cold whole milk or a dairy-free alternative for whipped cream, but the results may be slightly less fluffy.

Why Is My Ice Cream Is Too Icy?

This can happen if it's frozen for too long. Try letting it soften for a few minutes before scooping. You can also consider adding a tablespoon of corn syrup or honey to help prevent ice crystals from forming.

Can I Add Anything Else To This Recipe?

Absolutely! For a richer flavor, try adding a teaspoon of vanilla extract with the condensed milk. You can also fold in chopped nuts, chocolate chips, or cookie crumbles for extra texture.

More Ice Cream Recipes You Can't Miss!

Ice Cream Balls

Watermelon Ice Cream

Ice Cream Sandwiches

Ice Cream Cake

No-Churn Lemon Ice Cream

How to Store Strawberry Ice Cream

This ice cream is best enjoyed within 2-3 days because it doesn't contain stabilizers. The longer it's frozen, the more icy crystals may form. Store in the freezer in an airtight container


Whipping cream
200ml (3/4 cup)
Condensed milk
200ml (3/4 cup) of
strawberries + extra for sprinkling on top
500g/1 lb

How To Make Strawberry Ice Cream

Hull and chop the strawberries into small pieces. In a large bowl, use an electric mixer to whip the cold, heavy cream until soft peaks form.

Add the condensed milk and beat until smooth.

Using a spatula, gently fold the chopped strawberries into the whipped cream and condensed milk mixture. Be careful to maintain the airiness of the whipped cream.

Pour the mixture into a freezer-safe container and smooth the top. Add a few extra strawberry pieces for decoration.  Cover the container tightly and freeze for at least 5 hours, or until firm.

Scoop out and serve.

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