You are going to love this strawberry no-churn ice cream! It’s so easy that anyone can make it – and you don’t need an ice cream maker either.
You can call this coconut ice cream, or strawberry ice cream. No matter what you call it, this is a creamy dessert that is perfect in the heat of summer or the cool of fall. Anytime is the perfect time for no-churn ice cream.
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There is nothing quite like an easy ice cream recipe, and this is super easy! I can seriously gobble this up in minutes. Not only is it creamy and sweet, but it’s healthier than store-bought ice cream too! It uses all whole, fresh ingredients for a recipe that will give you an excuse to indulge your sweet tooth.
No-churn ice cream is a lot easier to whip-up than you think. When I say whip-up, I mean it quite literally.
How To Make Strawberry No-Churn Ice Cream
My Strawberry Coconut No-Churn Ice Cream starts by whipping together heavy cream and sugar. The addition of condensed milk and coconut milk gives this no-churn treat its smooth consistency and exquisite flavor.
What You Need:
Here’s what you’ll need from the store. The exact amounts are in the printable recipe card at the bottom of this post.
Kitchen Tools Needed:
- Standard-Sized Loaf Pan (about 9-inches long)
- Wax or Parchment Paper
- Electric Mixer
- Large Mixing Bowl
- Plastic Food Wrap
No-Churn Ice Cream Tips
Here are a few extra tips that will help you make the best ice cream without an ice cream machine.
Use Milk and Cream
Cream and condensed milk are what give no-churn ice cream its basic structure. Of course, you’ll want to add your own flavors (in this case, coconut milk and strawberries), to give your icy treat its uniqueness.
Use Fewer Appliances
It took me so long to finally make my own homemade ice cream. I was always hesitant because we don’t own an ice cream maker, and I was intimidated by the idea of “no-churn.” What if it didn’t work? How long would it take?
I’m quite the minimalist when it comes to appliances. As a food blogger, you would think that I’d want to own every possible kitchen device out there. However, I’m quite the opposite. I’m all about appliances that are essential to my day-to-day. I may have more than average (due to my day job as a food photographer), but I keep it to a minimum as much as I can.
So of course, one of the benefits of no-churn ice cream is that you have one less appliance in your kitchen. Others include:
- Being able to make your own ice cream (duh!) and choosing your favourite flavour pairings
- Smooth consistency
- You can control the amount of sugar that goes into it
Adjust Recipe To Fit Your Needs
This recipe makes about 8 servings. If you don’t think you’ll be able to eat it all, just cut the recipe in half and use a smaller pan. Our printable recipe card has a function where you can change the serving amounts and it will adjust the ingredients.
Use An Electric Mixer
Trust me, beating the cream and sugar together is so much easier with an electric mixer. A stand mixer is even better, but it isn’t required. You’ll need to beat them until stiff peaks form, and doing this by hand is exhausting.
Serve In Bowls Or Cones
Strawberry Coconut No-Churn Ice Cream
- Large bowl
- Loaf Pan (9 inches)
- Wax Paper
- 1 ½ cups whipping cream cold
- ½ cup sugar
- ¾ cup condensed milk
- ¾ cup coconut milk full fat
- 7-10 medium-sized strawberries sliced into small pieces
- ½ cup shredded coconut toasted
- Line a standard-sized loaf pan (about 9 inches) with wax paper.
- Using an electric mixer, beat together cream and sugar on medium-high. Beat until stiff peaks form and set aside.
- In a large bowl, fold together condensed milk and coconut milk
- In two batches, add condensed milk mixture into whipped cream. Add strawberries.
- Add mixture into loaf pan, cover with plastic and freeze overnight.
- Serve in individual bowls or cones and sprinkle with toasted coconut.
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