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This Strawberries and Cream Homemade Ice Cream is so simple to make, with very few ingredients, and it's also NO CHURN! Now you can have your ice cream and eat it too!

Strawberries and Cream Homemade Ice Cream Recipe

Course Dessert
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings 8


For the Strawberry Sauce

  • 1 lb. Fresh Strawberries hulled and diced
  • 1/2 C Sugar
  • 1 C Water

For the Ice Cream

  • 2 1/2 C Heavy Whipping Cream
  • 1 14 oz Can Sweetened Condensed Milk
  • 1 Tbsp Vanilla Extract
  • 3/4 C Strawberry Sauce


  • In a medium saucepan, combine the strawberries, sugar, and water. Heat to boiling, stirring occasionally, then reduce heat to a low boil and allow to cook for 20 minutes, or until a thick sauce forms. Remove from heat, then strain the sauce into a bowl, pressing down on the strawberries to release more juice. Discard the solids and refrigerate the sauce until cool.
  • In a large mixing bowl, combine the heavy whipping cream, sweetened condensed milk, and vanilla. Using a whisk attachment, whip together until the mixture is light and fluffy, around 5 minutes.
  • Spread 1/3 of the cream base into a loaf pan, then spoon 1/4 cup of the strawberry sauce over the cream. Use a butter knife to swirl the strawberry sauce into the cream, then repeat layering with the cream and strawberry sauce. Cover with plastic wrap and place in the freezer for 4 hours, or until firm. Serve with remaining strawberry sauce, or fresh diced strawberries.