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Creamy No-Churn Strawberry Lemonade Ice Cream

no-churn strawberry lemonade ice cream - featured image

A quick and easy no-churn ice cream recipe blending fresh strawberries and lemon juice for a creamy, refreshing summer treat without the need for an ice cream machine.

Ingredients

Scale
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 2 cups (480 ml) heavy whipping cream, cold
  • 1 ½ cups (225 g) fresh strawberries, hulled and roughly chopped
  • ¼ cup (60 ml) fresh lemon juice (about 12 lemons)
  • 1 tablespoon lemon zest
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt (optional)

Instructions

  1. Place the chopped strawberries, lemon juice, lemon zest, and granulated sugar in a blender or food processor. Pulse until mostly smooth but still slightly chunky. Taste and adjust sweetness if needed. Set aside.
  2. Pour the cold heavy cream into a chilled mixing bowl. Using an electric mixer, whip on medium-high speed until soft peaks form.
  3. In a separate bowl, stir the sweetened condensed milk with vanilla extract and a pinch of salt if using. Gently fold in the strawberry-lemon mixture until blended.
  4. Carefully fold the whipped cream into the condensed milk mixture in batches using a rubber spatula to keep the airy texture intact.
  5. Transfer the mixture to a loaf pan or airtight container. Smooth the top, cover tightly, and freeze for at least 6 hours or overnight.
  6. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Notes

Chill your mixing bowl and beaters for best whipping results. Be gentle when folding to maintain airy texture. Use fresh lemon juice for best flavor. Stir gently once or twice during the first couple of hours of freezing to avoid icy spots. Let ice cream soften before scooping for best texture.

Nutrition

Keywords: no-churn ice cream, strawberry lemonade ice cream, easy homemade ice cream, summer dessert, no machine ice cream