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Two ice cream scoops in a cup with strawberries in the background.
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5 from 3 votes

Homemade Strawberry Ice Cream with Condensed Milk

No-churn Strawberry ice cream recipe that is better than store-bought ice cream. It is creamy, rich, with full of strawberry flavors. And the best thing, it can be made without an ice cream maker.
Course Dessert
Cuisine World
Keyword Strawberry ice cream
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 15 servings (1.5 litre)
Calories 203kcal


  • cup (500 g) strawberry chunks hulled strawberries cut into chunks
  • 2 cups heavy cream also called whipping cream/double cream/fresh cream
  • 1 can sweetened condensed milk
  • 1 tablespoon lemon juice optional
  • 1-2 drop red food color optional


  • Take strawberries in a pan and cook for 5 minutes on medium heat until soft. Keep stirring frequently.
  • Remove from heat and mash the strawberries lightly.
    (Pro Tip: Skip mashing for chunky strawberry ice cream.)
  • Remove strawberries from the pan and set them aside to cool.
  • Take chilled whipping cream in a large bowl. Whip it until you see stiff peaks.
  • Add cooked strawberries, condensed milk, and lemon juice. Mix with the help of a spatula.
  • Add 1-2 drops of red color, if using. Mix thoroughly.
  • Transfer ice cream to a 1.5-liter container. Then cover it with butter paper or cling wrap. It should touch the surface of ice cream.
  • Chill for at least four hours in the freezer. Remove the ice cream 10 minutes before serving. Scoop and serve immediately.


Strawberry: Fresh and frozen strawberries both work for this recipe. The only difference is cooking time. Frozen strawberries will melt as soon as it thaws in the pan. strawberries look lovely in the ice cream.
Cream: The cream is the main ingredient. Use heavy cream or whipping cream that doubles upon whipping. Avoid over whipping and reaching the butter state.
Lemon: Skip lemon juice for sweeter and less tarty ice cream.
Food color: Strawberry gives lovely light pink color to the ice cream. So you can easily skip it.
Swirly strawberry ice cream: To make swirls, add little sugar while cooking strawberries,  strawberry syrup is sweet. Add vanilla essence instead of cooked strawberries in the cream base in step 4. Add strawberries on the top later in step 6 and create swirls with a stick.
Chunky strawberry ice cream: For this cut strawberries into smaller chunks and cook it for fewer minutes than mentioned in the recipe only until the strawberries are a little soft. This will release some water from strawberries and won't let them freeze in the ice cream.


Serving: 100gram | Calories: 203kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 46mg | Potassium: 163mg | Fiber: 1g | Sugar: 16g | Vitamin A: 540IU | Vitamin C: 17mg | Calcium: 100mg | Iron: 1mg