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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.
Watch the How-To Reel
Ingredients
- 3 cups heavy cream
- 2 1/2 cups strawberry jam/preserves
- 2 teaspoons vanilla extract
- 1 teaspoon flaky sea salt
Instructions
- 1. Using an electric mixer, whip the cream, 1 3/4 cups strawberry jam, vanilla, and salt in a large bowl until soft peaks form, 3-5 minutes. Fold on the remaining 3/4 cup jam to create more of a swirl.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!
Notes
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.
This post was originally published on June 28, 2024
My husband is super into using his ice cream maker attachment for our kichenmaid mixer…it churns. Is there a way to make this in that device? The last ice cream we made was so sweet!
Hey Maureen,
Sure, that should work nicely for you! Let me know how it turns out, I hope you love this recipe! xT
Love this recipe! Made it at home for our ice cream loving fam!
Wondering if I could make it in advance and travel with it a short distance before freezing it, or if the whipped cream would fall too quickly.
Thank you!!
Hey Jen,
Love to hear this! Thanks a bunch for giving this recipe a try and your comment! I think that would be okay for you to do! Have the best day:)
Is it able to have regular coarse sea salt?
Hi Angie,
Sure, that would be okay for you to use! I hope you love this recipe! xT
Delicious and so easy to make! My kids had a blast making it. We had some strawberries that were getting past their prime so the homemade jam was perfect for this recipe. Will definitely make again!
Hey Maggie,
Awesome! Thanks so much for trying this recipe and your feedback! Love to hear that I was enjoyed! xT
So yummy! I folded in some crushed graham crackers at the end and it’s like a way better strawberry cheesequake blizzard.
Thanks so much, Kali! Love to hear that this ice cream turned out nicely for you, I appreciate you making it! xT
Very nice recipe chef, 👍👌👏.This is the best time for fresh strawberries ice cream 😋.I made it this afternoon and I will enjoy it tomorrow,also I will make a few more of your strawberry recipes. Well come back home 🌞😎
Hey Jasson,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks a bunch for making it! xT
I made this yummy fresh ice cream with the homemade strawberry jam you suggested at the bottom of the recipe ( used the maple syrup ) 🙂 the flavor is fabulous! I do have to let it sit out quite a bit to let it thaw before scooping…. But it is worth the wait!
Hey Cristina,
Fantastic! Love to hear that this recipe turned out nicely for you, I appreciate you making it! Have a great weekend:)
WAY too sweet! Try just one jar of jam. No need to mix and swirl additional jam into ice cream mixture.
Hi Amy,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear it was too sweet! xx
Just put my ‘loaf”of ice cream in the freezer – made it with Bonne Mamman Blackberry Jam and fresh blackberries that I smashed… will finish a comment after I taste tomorrow as it’s freezing but the taste of the unfrozen ingredients going into freeze was fabulous!! Plenty sweet – with a hit of salty!! Can’t wait to taste once it’s frozen… Thank you Tieghan – crazy SIMPLE easy!!
Thanks so much for trying this ice cream, Phyllis!! I hope it’s delish:) Happy 4th! xT
letting folks know it’s fabulous – As I said – not a strawberry fan so made it with blackberries and it is delicious… fabulous!! Easy/quick and the salt is amazing pop! Thank you.
Wohoo! I just made this and while I only just now put it in the freezer, I’m licking the spatula and it tastes so good. I’m excited to bring this to a 4th of July party!
Hey Christina,
Happy 4th of July! Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! xx
No this is actually sooo delicious! The fam can’t stop eating it. Made it with fresh homemade strawberry jam it was fantastic!!
Lol thank you so much, Becca! So glad your family enjoyed this ice cream! Thanks for giving it a try! xT
So good! I’m going to try your other no churn ice creams. If I’m going to eat ice cream I’d rather eat it without industrial additives – so thanks❤️
Thanks so much, Lyn! Love to hear that you enjoyed this ice cream, I appreciate you making it! xT
So I’ve never whipped cream with jam, but hot damn, it works perfectly! So delicious half of it only made it to semifreddo 🙂 Better than any strawberry ice-cream I’ve bought…brilliantly simple…thank you Tieghan.
Hey Pauline,
Awesome! So glad to hear that this recipe turned out nicely for you, I appreciate you making it! xx
How much sea salt please?
Hi there,
It is 1 teaspoon of flaky seat salt! Please let me know if you have any other questions, I hope you love this ice cream! xT
Could you just use fresh strawberries instead of jam and sugar?
Wondering the same thing?
Same
Yvan this be made vegan
So… whipped cream and jam. Usually no-churn ice cream has sweetened condensed milk as an ingredient. Not seeing how this works as ice cream, but in fairness have not tried it. I would think with just fresh berries it is not sweet enough.
Hey Alysa,
If you did this, I would recommend adding a sweetener and then cooking the berries down first into a jam like consistency. I hope this helps, let me know if you give the recipe a try! xT