No-Churn Fruit Ice Cream Recipe

Whipped cream folded into sweetened condensed milk traps enough air to mimic the texture of churned ice cream without a machine, while the condensed milk's sugar keeps the base soft enough to scoop straight from the freezer instead of freezing into a solid brick.

Prep

20 min

Cook

360 min

Total

380 min

Servings

8

Ingredients

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Instructions

1. 1In a medium bowl, toss the chopped strawberries with the sugar and lemon juice. Let sit at room temperature for 20-30 minutes, stirring once or twice, until the fruit releases its juices and the sugar dissolves.
2. 2Transfer about two-thirds of the macerated fruit and all of its juice to a blender or food processor and puree until smooth. Leave the remaining fruit chopped for texture, then stir it back into the puree.
3. 3In a large bowl, whip the cold heavy cream with an electric mixer on medium-high speed until it holds stiff peaks, 3-4 minutes. Don't walk away here; overwhipped cream turns grainy and starts to separate into butter.
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4. 4In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth.
5. 5Fold about a third of the whipped cream into the condensed milk mixture to lighten it, then gently fold in the rest of the whipped cream in two additions, working just until no white streaks remain.
6. 6Fold the fruit puree into the cream mixture with two or three broad strokes, leaving visible ribbons and swirls rather than mixing it in completely.
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7. 7Pour the mixture into a 9x5-inch loaf pan or another freezer-safe container. Smooth the top, cover tightly with plastic wrap pressed onto the surface, then a lid or foil.
8. 8Freeze for at least 6 hours, or overnight, until firm enough to scoop.
9. 9Let the container sit at room temperature for 5-10 minutes before scooping to soften slightly.

Tips & variations

• Almost any soft, ripe fruit works in place of strawberries: mango, peaches, raspberries, or a mix of berries. Fruits with lower water content, like mango, give a denser, creamier result than very juicy fruits like watermelon.
• For a fruit ice cream with visible chunks instead of a fully smooth base, skip the blender step entirely and just fold in the mashed, macerated fruit.
• A splash of fruit liqueur (like Chambord for berries or a peach schnapps for peaches) added with the vanilla adds flavor and, because alcohol doesn't fully freeze, keeps the texture a touch softer.
• If using frozen fruit, thaw it fully first and drain off any excess liquid before macerating, or the base will be too watery to set properly.

Storage & reheating

Store in an airtight, freezer-safe container with plastic wrap pressed directly onto the surface to prevent ice crystals. It keeps well for up to 2 months, though texture is best within the first 2-3 weeks. Let it sit at room temperature for 5-10 minutes before scooping.

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