Poteet Strawberry No Churn Ice Cream

It’s National Ice Cream Month and this no churn ice cream is M O N E Y! I froze a batch of my Poteet Strawberries back in March, just to make this heavenly treat! Go ahead & drool. This sweet dessert is berrilicious!!

Poteet Strawberry No Churn Ice Cream

Category: DESSERTS, Ice Cream

Servings: 8 Servings

Poteet Strawberry No Churn Ice Cream


  • 2 cups heavy cream
  • 1 (14 oz) can of sweetened condensed milk (I used low fat)
  • 1 tsp vanilla
  • 1 1/2 cups frozen or fresh strawberries (If using frozen berries, drain the liquid & chop in a food processor – be sure to leave it chunky. If using fresh strawberries, rough chop in the food processor & keep the liquid. With fresh strawberries you don’t get enough liquid to affect your ice cream. See notes for more info.)


  1. Whip the heavy cream until stiff peaks are formed.
  2. Add in the vanilla and sweetened condensed milk. Whip for 30-45 more seconds.
  3. Fold in the strawberries.
  4. Scoop the mustered into a 9×5 loaf pan. Cover top with plastic and freeze for at least 4 hours.
  5. Serve in a bowl with strawberry drizzle or on a cone!


Notes: You will be tempted to use the syrup from the frozen strawberries. Don’t do it! The extra liquid will make your ice cream too hard. I save the liquid to use as a drizzle for the ice cream, or for pancakes and waffles.


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