Easy 3-Ingredient No-Churn Creamy Strawberry Ice Cream—the ultimate summer favorite! Made with just heavy cream, strawberry jam, vanilla, and a sprinkle of flaky sea salt, this ice cream couldn’t be simpler. It’s incredibly creamy, bursting with fruity flavor, and absolutely delicious. The perfect summer treat to keep in your freezer for those scorching hot days.
Growing up, my summers were all about ice cream—DQ Blizzards, creamy chocolate soft serve, and any chocolate peanut butter ice cream we had stashed in the freezer.
My brothers were big on sherbet, Kai loves mint chocolate chip, and my dad (now Oslo, too) has always been a creamy vanilla fan.
Our freezer was always stocked with all of those flavors all summer long—but never strawberry ice cream. It wasn’t until years later that my cousin Maggie insisted I try Mitchell’s fresh strawberry ice cream, which she adores. Mitchell’s is a local Ohio ice cream shop, famous for their ultra-creamy, sweet scoops.
And let me tell you—Maggie wasn’t kidding. Their strawberry ice cream is that good.
Ever since trying their sweet, dreamy strawberry ice cream, I’ve wanted to recreate something similar at home. With life being so busy, I knew it had to be simple.
No-churn ice cream is always the answer, and guys—this one is SO easy. It’s the creamiest, sweetest, berry-packed strawberry ice cream. No artificial stuff here—just real ingredients: cream, strawberry jam, vanilla, and salt.
It’s absolutely perfect and even creamier than you’d imagine.
Here’s how it’s done:
Step 1: Make the ice cream base. You’ll need heavy whipping cream, a jar of strawberry jam or preserves (I love Bonne Maman Strawberry Preserves, or you can make your own for extra flavor), vanilla, and sea salt.
Whip everything together until the cream forms soft peaks.
Step 2: Freeze the ice cream.
Pour the mixture into a metal or glass loaf pan (this rectangle one works great). Once frozen, scoop and enjoy however you like—waffle cones are my personal favorite. Oslo can’t get enough of them lately!
You might notice there’s no extra sweetener—just jam and cream. I didn’t want it too sweet, so the berry flavor could really shine. Store-bought jam is usually sweet enough on its own.
If you prefer sweeter ice cream, add a drizzle of honey (to taste) or a can of sweetened condensed milk to amp up the sweetness.
Instead of being cloyingly sweet, this ice cream has swirls of real berries and just the right amount of sweetness. And trust me—even without a custard base, it’s unbelievably creamy. The perfect mix of sweet and salty, leaving you craving another spoonful.
You’re going to love it.
