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Easy 3-ingredient No Churn Creamy Strawberry Ice Cream, everyone’s favorite summer ice cream! Made simply with heavy cream, strawberry jam, vanilla, and a pinch of flaky sea salt. This ice cream is effortless! It’s extra creamy, so fruity, and totally delicious. The perfect summer dessert to keep stocked in the freezer for the hottest days of the year.
When it comes to ice cream, I grew up enjoying summers with a good DQ blizzard, creamy chocolate soft serve, and any kind of chocolate peanut butter ice cream we had stashed in the freezer.
My brothers loved sherbert. Kai loves mint chocolate chip, and my dad (and now Oslo) are big creamy vanilla guys.
We always had all of the above in the freezer throughout the summer, but we never had strawberry ice cream. It wasn’t until I was much older that my cousin Maggie mentioned to me that I had to try Mitchell’s fresh strawberry ice cream that she loves so much. Mitchell’s is a local Ohio ice cream shop and they have some of the creamiest, sweetest ice cream.
Maggie was not messing around; their strawberry is top-notch.
Ever since I tried their sweet, creamy strawberry ice cream, I’ve wanted to make something similar at home. With schedules being so hectic these days, I knew that simple is best.
No churn ice cream is always the way to go, and you all, this is SIMPLE. It’s the creamiest, sweetest berry-filled strawberry ice cream. There’s nothing fake, and it’s made with only the most simple ingredients: cream, strawberry jam, vanilla, and salt.
It’s perfect and even more creamy than you can imagine.
These are the details
Step 1: make the ice cream base. You need heavy whipping cream, one jar of strawberry jam/preserves (I use Bonne Maman Strawberry Preserves or make my own for even more flavor), vanilla, and sea salt.
Whip all ingredients together until the cream forms very soft peaks.
Step 2: freeze the ice cream
Simply freeze the ice cream in a metal or glass loaf pan. I like to use something like this rectangle loaf pan.
Once frozen, you can scoop and enjoy any way you love. Waffle cones are especially fun if you ask me! Oslo is obsessed with them right now!
You’ll notice there is no additional sweetener in the ice cream. It’s just jam and cream, nothing else. I didn’t want the ice cream to be overly sweet, and I really wanted the flavor of the berries to come through. I find the jam, especially store-bought jam, sweet enough to sweeten the entire batch of ice cream.
If you enjoy sweeter ice cream, add honey (use it to taste) or a can of sweetened condensed milk to sweeten it up.
Instead of being overly sweet, the ice cream is swirled with berries and has just the right amount of sweetness. And trust me, even minus a custard base, this is the creamiest ice cream. It has the perfect balance of sweet and salty, leaving you longing for another bite.
You will love it.
Looking for other Summer ice cream recipes? Here are some favorites:
No Churn Chocolate Peanut Butter Ice Cream
Homemade Strawberry Shortcake Ice Cream Bars
Creamy Vegan Chocolate Fudge Pops
Blackberry Lavender Ice Cream Sandwiches
Easy Strawberry Ice Cream Cake
Lastly, if you make this No Churn Creamy Strawberry Ice Cream, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
No Churn Strawberry Jam Ice Cream
Servings: 6
Calories Per Serving: 409 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Using an electric mixer, whip the cream, strawberry jam, vanilla, and salt in a large bowl until soft peaks form, 3-5 minutes.2. Transfer to a 9×5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!
Homemade Strawberry Jam: Add 6 cups chopped strawberries, 1/2 cup maple syrup or sugar, and 2 teaspoons lemon juice to a medium-sized pot set over high heat. Bring the mixture to a boil, once boiling, use a spoon to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Mix in 2 teaspoons vanilla and a pinch of salt.
