Three-Ingredient No-Churn Strawberry Ice Cream

I’ve made proper strawberry ice cream before, but that can be a real chore. By ‘proper’, I mean to cook up a strawberry custard first, let it chill overnight, churn it in an ice-cream maker, then let it harden up in the freezer for a few hours.

No-Churn Strawberry Ice Cream

Then, I was flipping through my cookbooks one day (as one typically does) and came across this recipe for no-churn pomegranate ice cream. And it got me thinking: why can’t I do the same to strawberries? So I did, and it worked perfectly!

Recipe for Three-Ingredient No-Churn Strawberry Ice Cream


  • 250g strawberries, hulled
  • 125g icing sugar
  • 500ml heavy/double/whipping cream
    (I actually used a non-dairy whipping cream substitute, so this ice cream can be completely dairy-free.)


Step 1: Puree the strawberries in a food processor. If you can be bothered to (I wasn’t), pass the puree through a sieve to remove fruit fibres and seeds. Stir in the icing sugar.

Step 2: Whip the cream until soft peaks form. Fold in the sweetened strawberry puree.

Step 3:  Pour into a large container with a lid or smaller individual serving-size containers and place in the freezer for at least an hour or two.

If you want to amp up the strawberry flavour, you could stir in one tablespoon of lemon juice into the puree, maybe even a teaspoon of vanilla extract, but only if you can be bothered to.

I love that this strawberry ice cream is so quick and easy to make, but this is literally a frozen whipped cream dessert. It melts much more quickly and it doesn’t have as much body as compared to the traditional frozen-custard version.

But if you want homemade strawberry ice cream in a hurry, this recipe will definitely do you in a pinch!

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