Strawberries & Cream Ice Cream (No Churn)

Front view of scoops of strawberry ice cream in a tall ice cream glass.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This no churn Baileys Strawberries & Cream Ice Cream is easy to make, doesn’t require an ice cream maker, and is full of ripe strawberry and vanilla flavors! It’s also wonderfully creamy, smooth, and DELICIOUS




  1. Combine sweetened condensed milk with flavorings: In a large mixing bowl, mix together the sweetened condensed milk, vanilla extract, strawberry essence, red food coloring, and Baileys Strawberries & Cream Liqueur until combined well.
  2. Make the whipped cream: Add the heavy whipping cream to another large mixing bowl. Using an electric hand mixer (or stand mixer with the whisk attachment), start beating on medium-high speed. As the cream thickens, increase the speed and continue beating until stiff peaks form. (Note: Time will vary depending on several factors, but it will take about 4-12 minutes for stiff peaks to form.)
  3. Fold: Using a rubber spatula, gently fold the whipped cream into the sweetened condensed milk and flavorings mixture until combined well. The mixture should be light and creamy.
  4. Freeze: Transfer the mixture to a freezer safe container such as ice cream paper cartons with lids, a 9×5-inch loaf pan, or a freezer-friendly sealed airtight container. Place a sheet of nonstick cooking paper (parchment paper) or cling wrap directly on top so that it is touching the ice cream. Press out any air bubbles to prevent ice crystals from forming. Cover and freeze for 4-6 hours, or until fully solid.
  5. Serve: When ready to serve, remove from the fridge and let stand for 5-10 minutes to soften slightly. Then scoop, serve, and enjoy!



  1. Heavy whipping cream. You can use heavy cream, or double cream if you’re based in the UK. As long as the cream has a minimum of 35% fat content per 100 grams, the ice cream will be nice and creamy.
  2. How long will the no churn ice cream last? The ice cream will last in the freezer for 3-4 weeks in a freezer safe sealed airtight container. If storing in a loaf pan for more than a couple of days, transfer the ice cream to a freezer-friendly sealed airtight container so that it stays fresh longer and the risk of ice crystals forming is reduced.
  3. See ‘Variations’ section above if you’d like to customize this ice cream with add-ins, and ‘Cook’s Tips’ for extra tips.