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    Home » Recipes » Dessert » Homemade Strawberry Ice Cream with Condensed Milk

    Published: Feb 12, 2022 · Updated: Mar 3, 2021 by Sharon Garofalow | This post may contain affiliate links. See the privacy policy linked in my footer.

    Homemade Strawberry Ice Cream with Condensed Milk

    Jump to Recipe Print Recipe
    Close up, top down image of a square dish holding strawberry ice cream, with text that reads Homemade Strawberry Ice Cream with Condensed Milk.

    With just 5 ingredients, this easy homemade Strawberry Ice Cream with condensed milk is a yummy frozen dessert that has all the creamy flavor of ice cream and can be made without an ice cream maker.

    Close up of a small bowl holding an easy strawberry ice cream.
    Contents hide
    1 Why this recipe works
    2 Ingredient notes
    3 Step-by-step instructions
    4 Tips and tricks
    5 Frequently asked questions
    6 Related recipes
    7 Homemade Strawberry Ice Cream with Condensed Milk
    7.1 Ingredients
    7.2 Instructions
    7.3 Notes
    7.4 Nutrition

    Why this recipe works

    First, I want to be clear. This homemade Strawberry Ice Cream with condensed milk is not your typical ice cream. It’s a cross between ice milk and ice cream. The texture is icier and melts faster than traditional ice cream.

    But the flavor has all the same creamy goodness you want in ice cream. And that gorgeous strawberry taste is outstanding.

    It takes 10 minutes of super simple prep time prior to setting up in the freezer making this a great frozen treat for warm weather. It’s a no-churn recipe that doesn’t need an ice cream maker. And great for a lazy dessert lover like me.

    With just a spoon and a bowl, you can create a delicious strawberry ice cream to share with the kids. The pink color makes this a perfect recipe for Valentine’s Day while the tangy strawberry flavor is a great way to celebrate spring.

    Frozen strawberries are a great ingredient for delicious desserts. Make sure you also check out my Strawberry Angel Food Cake Pink Dessert! And if you love strawberries be sure to check out my Strawberry Short Cake Dump Cake too.

    Baking supplies in the background with a digital recipe on an ipad above it next to text.

    Ingredient notes

    Labeled ingredients to make a homemade strawberry ice cream.

    Frozen strawberries mean you can make this tasty homemade Strawberry Ice Cream even when strawberries are not in season. The strawberries should be thawed which can be easily done in the fridge the night before.

    Draining the watery liquid once the strawberries are thawed will make sure that you have a creamier consistency even though there will still be some ice crystals.

    If you wanted to, you could use fresh strawberries instead of frozen.

    The combination of sweetened condensed milk, evaporated milk and whole milk gives this recipe its creamy flavor. I wouldn’t substitute anything for the whole milk as the fat helps with the texture.

    Using red food coloring will give it that cute pink color, that makes it look like strawberry ice cream, but it is optional.

    I like a little crunch in my ice cream so I added some M&Ms. Because I wanted them to be pink, red, and white, I used the Brownie flavor. They were larger than regular M&Ms so they weren’t ideal as they sank in the milk mixture.

    You can skip these or use regular if you prefer as the chocolate flavor is tasty with the strawberries.

    Step-by-step instructions

    Close up of a glass bowl holding sweetened condensed milk next to a can of evaporated milk.

    Combine sweetened condensed milk, evaporated milk, whole milk, and a pinch of salt in a bowl and mix. I used a spoon but in the past, I’ve used a hand mixer and whisk.

    I don’t notice a difference in the end result so mix it, however, makes sense to you.

    A small bowl with a creamy mixture in a bowl sitting in a larger bowl with ice.

    I placed a large bowl of ice on the counter and nestled the smaller bowl with the milks on top of it to keep it cold while periodically stirring.

    The colder the ingredients are when you put them in the freezer to set up means that it might be less icy as it will freeze faster.

    A bowl of frozen strawberries in a bowl with a fork in it.

    Make sure to drain the excess water before you start.

    Mash the thawed strawberries with a fork to break them up. You can keep some larger pieces if you would like that in your Strawberry Ice Cream.

    A bowl with creamy mixture and frozen strawberries.

    Add in the strawberries and mix by hand.

    Close up of a creamy mixture and strawberries with a few drops of red food coloring.

    For extra pink color, add a few drops of red food coloring and gently stir.

    Close up of a bowl holding a creamy strawberry dessert with M&Ms on top.

    Add in ¼ cup of M&M’s® and mix again. (Optional but delicious).

    A pan with a strawberry dessert on a counter.

    Pour the ice cream into a freezer-safe container. (I used a 9×9 pan).

    Cover tightly with aluminum foil and place in the freezer overnight. (Or at least 6 hours).

    A square glass pan with a frozen strawberry dessert.

    You will need to let this homemade ice cream sit out on the counter for about half an hour before serving. You can see in the image above, it has an icy texture and is too solid to scoop.

    To serve, scoop out ice cream into a small dish and garnish with additional M&M’s® if you prefer. With the ice crystals melted, you’re left with a super creamy and flavorful frozen dessert.

    Tips and tricks

    • Make sure to give yourself plenty of time to thaw the frozen strawberries and drain them as well as you can. The easiest way is to leave them in the refrigerator over night.
    • To make this recipe even quicker, you could add everything to a high-speed blender and mix it up. It would leave you with a smoother texture with no strawberry chunks and aerate the milk mixture a bit.
    • Not a fan of M&Ms but want a chocolate touch? Use mini chocolate chips instead.
    • This recipe for strawberry ice cream with condensed milk melts quicker than traditional store-bought ice cream. It’s still beyond delicious and can be compared to a milkshake once it begins to melt.

    Frequently asked questions

    Why is condensed milk used in ice cream?

    It’s an easy way to add sweetness and creaminess to homemade ice cream. It also has less water than regular milk so you get a nice creamy taste.

    Can this really be considered ice cream?

    To be called u0022ice creamu0022, it has to have a specific percentage of butterfat. I’m not sure that my recipe qualifies, but for all intents and purposes, this is an easy homemade ice cream that you can make at home without an ice cream maker.

    How do you make homemade ice cream creamy and not icy?

    Instead of using whole milk as I do, you could try using heavy whipping cream instead. It will add more fat and may help to make it creamier. Also, ensure that the ingredients are as cold as possible before putting the finished recipe into the freezer.

    How to store homemade Strawberry Ice Cream?

    Store your Strawberry Ice Cream in an air-tight, freezer-proof container. Choose a dish that can expose the most surface area of the ice cream to the cold so it freezes faster and evenly.

    Close up of a frozen strawberry dessert with an ice cream scooper in it.

    This easy homemade Strawberry Ice Cream has such amazing flavor that I think it’s worth any icy texture that comes with it. Plus it’s SO easy!

    Related recipes

    • Sundae Bar Idea: Ice Cream Nachos
    • Beer Ice Cream with Chocolate and Chile
    • Summer Ice Cream Party Ideas with Tillamook
    • Quick and Easy Chocolate Chip Cream Cheese Dip Recipe
    Printable pages on top of an image of kitchen gadgets with text next to it.
    A close up of a bowl holding a homemade strawberry dessert.

    Homemade Strawberry Ice Cream with Condensed Milk

    This easy Homemade Strawberry Ice Cream with condensed milk is a tasty frozen dessert that takes just 10 minutes to prep. With just a few ingredients and no ice cream maker needed, you will have a delicious pink treat to share with your family!
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    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 10 minutes
    Servings: 6 servings
    Calories: 360kcal
    Author: Sharon Garofalow

    Ingredients

    • 10 oz frozen strawberries mashed
    • ½ cup of whole milk
    • 14 oz can of sweetened condensed milk
    • 12 oz can evaporated milk
    • Dash of salt
    • ¼ cup M&M’s® optional
    • Red food coloring optional (helps make it pinker)

    Instructions

    • In a medium bowl combine sweetened condensed milk, evaporated milk, whole milk, and a pinch of salt in a bowl and mix (a spoon works fine).
    • Place a large bowl of ice on the counter and nestle the bowl with the milks on top of it to keep it cold while periodically stirring.
    • Thaw your frozen strawberries, then drain the excess juices and water. 
    • Mash the thawed strawberries with a fork (keeping some larger pieces if you prefer). 
    • Add the strawberries to the milk mixture and mix.
    • For extra pink color, add a few drops of red food coloring and gently stir to combine.
    • Add in ¼ cup of M&M’s® (optional) and mix again.
    • Pour the ice cream into a freezer-safe container. (I used a glass 9×9 pan).
    • Cover tightly wiht aluminum foil and place in the freezer (on a falt surface) overnight. (Or at least 6 hours).
    • To serve, let the Strawberry Ice Cream sit out for about half an hour so that it becomes scoopable, then serve immediately.

    Notes

    • Make sure to drain the frozen strawberries as well as you can.
    • To make this recipe even quicker, you could add everything to a high-speed blender to mix everything together.
    • Not a fan of M&Ms but want a chocolate touch? Use mini chocolate chips instead.
    • This recipe for strawberry ice cream melts quicker than traditional store-bought ice cream. It’s still beyond delicious and can be compared to a milkshake once it begins to melt.
    • Store your Ice Cream in an air-tight, freezer-proof container. Choose a dish that can expose the most surface area of the ice cream to the cold.
     

    Nutrition

    Serving: 1cup | Calories: 360kcal | Carbohydrates: 52g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 159mg | Potassium: 516mg | Fiber: 1g | Sugar: 50g | Vitamin A: 369IU | Vitamin C: 31mg | Calcium: 376mg | Iron: 1mg
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    About Sharon Garofalow

    Sharon lives in Southern California with her adorable family. She loves to share ideas to make mom life easier and encourage busy gals to make time for themselves too! Sharon's "me" time often includes watching Hallmark Channel movies, sipping sauvignon blanc, trying not to eat Salt and Pepper potato chips, and planning girlfriend getaways.

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    Based in Southern California, I am the mom to two amazing boys and married to the raddest man in all the land. Cupcakes and Cutlery is your resource for simple solutions to help you be an awesome wife and mother and not lose yourself in the process. Email me at [email protected]

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