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strawberry ice cream in a glass bowl with a strawberry placed on the side

No-Churn Strawberry Ice Cream

Easy homemade strawberry ice cream that does not require an ice cream maker. Perfect gluten free and egg free ice cream recipe.
5 from 1 vote
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Course: Dessert
Cuisine: American, British
Keyword: egg free, gluten free, no-churn, strawberry ice cream
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 10 Servings
Calories: 388kcal

Nutritional information is meant as a guideline and all information is approximate.

Author: Amanda


  • Handheld electric mixer
  • non-stick pan
  • Medium-sized freezer-safe container


Strawberry sauce

  • 350- 400 grams Fresh strawberries
  • 60 grams Caster Sugar
  • 1 teaspoons Lemon Juice
  • 1 tablespoon Freeze-dried strawberry powder (Not required but can be used if preferred)

Cream Mixture

  • 600 ml Double Cream (Heavy Cream)
  • 200 grams Sweetened Condensed Milk (not evaporated milk)


Strawberry sauce

  • Hull strawberries and chop them into small pieces.
  • Add strawberries into the pan, then add sugar, Lemon juice, (and strawberry powder if you desire to use this in the recipe)
  • Gently bring to the boil and then lower to simmer stirring until the strawberries are soft. Then remove from the heat.
  • Using a handheld blender, Blend down the mixture until almost smooth. If you prefer some chunks of strawberries in your ice cream just remove half the mixture before blending. Then add the strawberry chunks back into the sauce when finished blending.
  • Transfer into a jug and once cool place in the fridge.

Cream Mixture

  • Once the sauce mixture is fully cooled start making the cream mixture as you do not want to add warm sauce to your cream. The sauce needs to be fully cooled before combining.
  • Add the double cream and condensed milk into a large bowl. Using a handheld mixer whisk until thick and creamy with soft peaks.
  • Ensure that the sauce mixture is fully cooled and pour into the cream mixture folding it in gently.
  • Transfer the ice cream mixture into your freezer-safe container spreading evenly and place the lid on top to seal. Leave to set in the freezer for 6-8 hours but preferably overnight.
  • Enjoy!


Always wait until the strawberry sauce has fully cooled before adding to the cream mixture as a warm sauce will cause the cream to separate. 
NOTE: Always check that all your ingredients are gluten free. If adding any extra toppings always check the label as they may contain gluten.
STORAGE INSTRUCTIONS: This can be stored in an airtight container in the freezer for you to enjoy for up to 3 months. I recommend you remove the ice cream from the freezer at least 15 minutes before serving this will make it easier to scoop from the container.


Serving: 1Serving | Calories: 388kcal | Carbohydrates: 95g | Protein: 2.4g | Fat: 1.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 5.8mg | Potassium: 679mg | Fiber: 8.9g | Sugar: 80g


Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.