No-Churn Homemade Strawberry Ice Cream is creamy, sweet, and so easy to make! Get ready for your taste buds to fall in L-O-V-E!
Easy Homemade Ice Cream
This No-Churn Strawberry Ice Cream is all sorts of amazing! To be honest, I wasn’t sure how it was going to turn out when I was putting it together – the ingredient list is very simple, but the balsamic vinegar just seemed out of place.
Rest assured I wouldn’t be sharing this recipe with you if it was absolutely delicious. And not to sound too cliche, but it was totally love at first bite!
The balsamic vinegar doesn’t taste like vinegar, in fact, it actually brings out the strawberries like you’ve never tasted! The flavor is deep, sweet, creamy, and wonderful.
I’m certain you’ll never go back to store-bought strawberry ice cream after this, especially when you see how easy it is to make at home!
My husband is not a fan of the famous Bear Lake Raspberry Shakes that you can buy all summer at Bear Lake. It seems shocking, I know, but he’s never liked them. He didn’t think he would like this ice cream either…but when he tasted it he used words like: Surprised. Wow. Amazing.
Ingredients You’ll Need
Let me show you how easy it is to make! For the printable version of this recipe, please scroll to the bottom. First, let’s start with the ingredients you’ll want to gather.
- Heavy whipping cream
- Sweetened condensed milk
- Balsamic vinegar
How To Make Homemade Ice Cream
Prep – Before you start on the ice cream, preheat the oven to 325 degrees F. You’ll also want to line a baking sheet with a silicone mat or parchment paper.
Strawberries – Next, cut the strawberries into quarters and then combine them with the sugar, and balsamic. Spread them into a single layer on your cookie sheet and roast the strawberries for about 35 minutes.
Puree – Allow the strawberries to completely cool before mashing or pureeing the strawberries. Make sure you collect all the juices from the pan.
Mix – Whip the heavy cream until stiff peaks form. Then, add the sweetened condensed milk and dash of salt (if using) to the bowl and mix until everything has combined. Finally, you’ll fold in the whipped cream and prepared berries (including juices).
Freeze – Pour the mixture into a freezer-safe container (I used a 9×5 bread pan). Cover the ice cream really well and freeze it for at least 6 hours.
- Extra Flavor – If you get a wild hair, try adding 1/2 tsp vanilla. Like the salt, it’s totally optional. It’s great either way though, so go with your mood!
- Make It Chunky – I wanted to have small strawberry chunks in my ice cream, so I started out by mashing the roasted berries. The chunks were still bigger than I wanted, so I pulsed them in my blender a few times, and they were perfect!
- Why Balsamic – The strawberries do not taste like balsamic vinegar. The vinegar just deepens the flavor and adds something amazing.
- Freezing – Any freezer-safe container will work: bread pan, glass or ceramic baking dish, plastic storage container, etc.
More Strawberry Desserts
- Fresh Strawberry Cake
- Easy Strawberry Shortcake
- Strawberry Cake Mix Cookies
- Strawberry Shortcake Roll
- Strawberry & Pretzel Dessert Squares
No-Churn Strawberry Ice Cream Recipe
- Preheat oven to 325.
- Combine the quartered strawberries, sugar and balsamic. Spread into a single layer on a (silicone mat or parchment) lined cookie sheet and roast for 35-40 minutes. Cool completely.
- Mash or puree the strawberries. Be sure to collect all the juices from the pan.
- Whip the cream until stiff peaks form.
- Add the sweetened condensed milk and dash of salt (if using) to a medium mixing bowl.
- Fold in the whipped cream and prepared berries (including juices).
- Pour into a freezer-safe container (I used a 9×5 bread pan). Cover well and freeze for at least 6 hours.
ABOUT THE AUTHOR – Becky is the cook/photographer/writer/eater behind the blog Bite of Delight. Becky was a food contributor on Somewhat Simple in 2017.