Scoop, there it is: 3-ingredient strawberry ice cream recipe

Kelly Fong/Staff
Kelly Fong / Staff

“What’s your name and favorite ice cream flavor?”

This is the famous icebreaker question. I swear I answer it at least once a semester and I almost always answer with “strawberry.” I know it’s considered “basic,” but at least it’s better than saying “vanilla.”

Strawberry is indeed simple, but I like my ice cream that way. Forget outrageous ice cream flavors such as Chunky Monkey or roasted black sesame to satisfy my ice cream cravings; I just need a good scoop of strawberry ice cream — preferably with strawberry chunks (this is the key). So, here’s the scoop on the best homemade strawberry ice cream you’ll ever make. With just three ingredients, you’re able to achieve a creamy, strawberry-filled ball of delight! 


  • 1.5 pounds of frozen strawberries
  • 2 cups of heavy whipping cream
  • 14 ounces of sweetened condensed milk


  • Allow the frozen strawberries to thaw for about 5-10 minutes before placing them in a blender or food processor.
  • Blend the strawberries into small chunks and place them in a large bowl.
  • Pour in the sweetened condensed milk and mix until it’s well combined. 
  • In another bowl, whip the heavy whipping cream using an electric mixer until stiff peaks form (2-3 minutes).
  • Slowly pour the heavy cream into the strawberry mixer and gently stir them together.
  • Pour the final mixture into a bread pan and place it into the freezer.
  • In about 5-6 hours, your ice cream will be ready to be devoured! If strawberry is not your desired scoop, you can replace it with any frozen fruit.


Contact Kelly Fong at [email protected].