No-Churn Strawberry Ice Cream & White Chocolate Shell
Easy strawberry ice cream no-churn that you can make at home with no ice cream maker. Creamy vanilla ice cream is swirled with homemade strawberry coulis.
This ice cream is so delicious and full of flavour and colour. Fresh strawberries (or frozen) are simmered down into a strawberry sauce. This is swirled in between layers of homemade vanilla ice cream.
The end result can be dipped or drizzled with a white chocolate magic shell.

The no churn ice cream recipe uses condensed milk and cream as the base. It’s super simple to make and the end result is creamy and not icy at all.
The optional white chocolate magic shell at the end gives great texture and even more flavour!
Strawberry ice cream no churn
Summer is strawberry season and definitely the time of year to make this easy strawberry ice cream recipe. There’s nothing like creamy cold ice cream on a hot summer day.
That being said, the strawberry coulis used can be made from frozen strawberries too! So, you can stock up on in-season strawberries and freeze the fresh berries in summer and make this delicious ice cream all year round!
Cooking the strawberries
Strawberries have very high water content. When a strawberry puree is uncooked and frozen in ice cream, ice crystals can form and this can ruin the creamy texture of ice cream texture.
Cooking down the chunks of strawberries (with a bit of sugar and lemon juice) concentrates their flavour and reduces their excess liquid. That way the creamy ice cream can be swirled with great strawberry flavour without compromising on texture.
The ingredients
For the ice cream base and strawberry sauce components, you only need basic ingredients.
- Heavy cream (or heavy whipping cream or pouring cream)
- Sweetened condensed milk
- Vanilla extract or paste
- Strawberries (fresh or frozen)
- Sugar
- Lemon juice
- Salt
For the white chocolate magic shell, you’ll need –
- White chocolate
- Neutral flavoured vegetable oil (I use coconut oil)
Strawberry coulis
To make the strawberry coulis you need fresh or frozen strawberries, a saucepan to cook them in and a sieve to push them through. Alternatively, you can blend the cooled strawberry puree instead, but pushing it through a sieve makes a much smoother puree.
Hull and roughly chop the strawberries into small pieces. Add the chopped strawberries to a small saucepan along with the sugar, lemon juice, and salt. Cook over low heat while the strawberries begin to release their liquid. Stir occasionally as the strawberries come to a simmer.
Once simmering, over low heat, cook the strawberries for around 10 minutes until the strawberries begin to break down. You can help break down large chunks of strawberry by pushing it with a wooden spoon.
Once broken down push the cooked strawberries and their liquid through a sieve to collect all the pulp and leave the seeds behind. Take your time pushing it through so you can get every drop. Alternatively, blend the strawberries into a sauce instead with an immersion blender.
Let the sauce cool down to room temperature.
The recipe card below makes only a small amount of coulis for the ice cream. You can always make more and store it long-term in the freezer for future desserts. See my strawberry coulis recipe for more information.
The strawberry mixture needs to be cold before it can be added to the ice cream mixture
The no-churn ice cream base
Add the cream and vanilla to a large bowl. Using a hand mixer, whip cream and vanilla together until stiff peaks form. With an electric mixer, this can happen fairly fast so ensure to whip until stiff peaks form, but not so far that the cream curdles.
Fold the condensed milk carefully into the whipped cream until you have a thick and airy mixture.
Line a large loaf pan or freezer-safe container with parchment paper. Spoon in 1/3 of the ice cream mixture. Dollop on one-third of the strawberry coulis, and use a skewer to swirl it around. . Repeat this twice more with the remaining ice cream and strawberry.
Freeze the ice cream for at least 8 hours before serving.
The white chocolate magic shell
Break the white chocolate into chunks and add to a microwave-proof bowl. In the microwave, begin to melt together the white chocolate and oil, in 20-second increments, stirring after each time. Once it’s nearly all melted, remove it from the microwave and keep stirring to further melt and combine it. The white chocolate and oil can also be melted over a hot water bath.
The magic shell can be drizzled over scoops of ice cream in a bowl, or the ice creams can be dipped into the jar of chocolate.
The chocolate shell will harden very quickly once it touches the cold ice cream and creates a delicious and crisp chocolate shell.
Any leftover magic shell can be stored in a sealed jar in the fridge. It will firm up but can be gently reheated in the microwave or over a hot water bath to make it liquid again.
Serving
Serve the ice cream in a bowl and drizzle with the white chocolate, or in a cone and dip it into the chocolate. If you’re dipping the ice cream, make sure the scoops are pushed down quite well in the cone so they don’t fall into the chocolate.
Other flavour ideas
- If strawberries aren’t your thing, try blackberry, raspberry or blueberry!
- Switch up the white chocolate for milk chocolate or dark chocolate.
- Swirl in lemon curd instead of strawberry sauce.
You can also turn this recipe into strawberry ice cream bars!
No Churn Strawberry Ice Cream
Creamy vanilla ice cream is swirled with homemade strawberry coulis. The end result can be dipped or drizzled with a white chocolate magic shell.
Ingredients
Strawberry Coulis
- 250g fresh or frozen strawberries
- 2 tablespoon granulated sugar
- 1 teaspoon lemon juice
- tiny pinch of salt
Ice cream
- 500 ml heavy cream or pouring cream
- 1 teaspoon vanilla extract or paste
- 395g (1 can) condensed milk
Optional- White chocolate magic shell
- 250g white chocolate
- 40g coconut oil
Instructions
Strawberry coulis
- Hull and roughly chop the strawberries into small pieces. Add the chopped strawberries to a small saucepan along with the sugar, lemon juice, and salt. Cook over low heat while the strawberries begin to release their liquid. Stir occasionally as the strawberries come to a simmer.
- Once simmering, over low heat, cook the strawberries for around 10 minutes until the strawberries begin to break down.
- Once broken down push the cooked strawberries and their liquid through a sieve to collect all the pulp and leave the seeds behind. Take your time pushing it through so you can get every drop. Alternatively, blend the strawberries into a sauce instead with an immersion blender.
- Let the sauce cool down to room temperature.
Ice cream
- Add the cream and vanilla to a large bowl. Using a hand mixer, whip cream, and vanilla together until stiff peaks form. Fold the condensed milk carefully into the whipped cream until you have a thick and airy mixture.
- Line a large loaf pan or freezer-safe container with parchment paper. Spoon in ⅓ of the ice cream mixture. Dollop on one-third of the strawberry coulis, and use a skewer to swirl it around.
- Repeat this twice more with the remaining ice cream and strawberry. Freeze the ice cream for at least 8 hours before serving
The white chocolate magic shell
- Break the white chocolate into chunks and add to a microwave-proof bowl. In the microwave, begin to melt together the white chocolate and oil, in 20-second increments, stirring after each time. Once it's nearly all melted, remove it from the microwave and keep stirring to further melt and combine it. The white chocolate and oil can also be melted over a hot water bath.
- The magic shell can be drizzled over scoops of ice cream in a bowl, or the ice creams can be dipped into the jar of chocolate. Any leftover magic shell can be stored in a sealed jar in the fridge. It will firm up but can be gently reheated in the microwave or over a hot water bath to make it liquid again.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 382Total Fat: 32gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 68mgSodium: 62mgCarbohydrates: 22gFiber: 0gSugar: 21gProtein: 4g
Good afternoon, I have had this receipe forwarded to me by my daughter, I would like to make it for Xmas Day. Can I make and leave in freezer for at least a week out from xmas day?…….how long can it be stored in the freezer for if any left on the day? She has also forward your Easy Coconut Lemon Bars to be made for over the Xmas holidays.
Many thanks in anticipation for your reply.
Margaret Woodford.
Heya yes the ice cream can be made up to 2 weeks in advance, just ensure it’s covered tightly in the freezer 🙂