No churn Strawberry Ice Cream

There’s something so dreamy about this ice cream—it’s rich, creamy, and bursting with strawberry flavor. Every spoonful tastes like summer in a bowl. The best part? You don’t need an ice cream maker or fancy tools to make it at home.

I can’t believe how easy this recipe is—with just three simple ingredients and a little patience, you’ll have a homemade strawberry ice cream that tastes every bit as good as store-bought (maybe even better).

The truth is—my first attempt wasn’t picture-perfect. I got a little too excited and overmixed the cream, which caused it to separate into water and fat. Let’s just say…it wasn’t pretty! 😅 But here’s the good news: once I figured out the trick—stop mixing once the cream hits soft peaks—the result was pure magic. Creamy, sweet, and full of strawberry goodness, this ice cream is to die for.

I’ve always loved strawberries—whether it’s in a strawberry matcha, strawberry cupcakes, or now this ice cream, they never disappoint. And honestly, this one is to die for. Sweet, refreshing, and so simple that it almost feels like magic.

Sometimes the best things really are the simplest. A bowl of this strawberry ice cream is proof. 🍓✨

🍓 No-Churn Strawberry Ice Cream (3 Ingredients!)

Ingredients

• 2 cups heavy whipping cream – for a rich, creamy base.
• 1 cup strawberry preserves – brings sweet, fruity flavor without needing fresh berries.
• Pinch of salt – enhances the strawberry flavor and balances the sweetness.

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Instructions

1. Mix the preserves & cream
   • Add the strawberry preserves and heavy whipping cream to the bowl of a stand mixer.
2. Whip together
   • Whip until the mixture thickens into soft, creamy peaks. Be careful not to over-mix.
3. Season
   • Add a tiny pinch of salt and gently fold it in.
4. Freeze
   • Transfer to a freezer-safe container, cover, and freeze for at least 6 hours or overnight.
5. Scoop & enjoy!
   • Serve in a bowl or cone for a creamy, dreamy strawberry treat. 🍓🍦

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Tip 🍓

For extra flair, swirl in a spoonful of strawberry preserves right before freezing to create pretty ribbons of fruit throughout the ice cream.

A No-No ❌

Don’t over-whip! I made this mistake once, and the cream and water separated, turning it grainy instead of creamy. Mix just until soft peaks form, then stop.