These Strawberry Milk Sweet Cream Ice Cream Cones are a dreamy, no-churn frozen dessert made with whipped cream, sweetened condensed milk, and fresh strawberries. Light, fruity, and easy to prepare, they’re the perfect warm-weather treat for both kids and adults.
Why You’ll Love This Recipe
This recipe is ideal for those who want a quick and refreshing dessert without needing an ice cream maker. It’s a healthier alternative to store-bought options, using just a handful of simple ingredients. The whipped cream base creates a soft, scoopable texture, while the fresh strawberries provide bursts of real fruit flavor. Piped into crisp ice cream cones, this treat is as fun to eat as it is to make.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup heavy cream, chilled
- ½ cup sweetened condensed milk
- ½ cup fresh strawberries, finely chopped
- ½ teaspoon vanilla extract
- 4–6 ice cream cones
Directions
- In a chilled mixing bowl, whip the heavy cream until soft peaks form. This should take about 3–4 minutes using a hand or stand mixer on medium-high speed.
- Gently fold in the sweetened condensed milk and vanilla extract until the mixture is smooth and evenly combined.
- Stir in the finely chopped strawberries, distributing them evenly throughout the cream base.
- Spoon or pipe the mixture into the ice cream cones, slightly overfilling to create the look of a scooped cone.
- Stand the filled cones upright on a tray or in a cone holder.
- Freeze for at least 4 hours or until the ice cream is firm.
- Serve directly from the freezer and enjoy immediately for the best texture and flavor.
Servings and timing
- Servings: 4–6 cones
- Prep Time: 10 minutes
- Freezing Time: 4 hours
- Total Time: 4 hours 10 minutes
- Calories per serving: 195 kcal
Variations
- Berry blend: Substitute half the strawberries with chopped raspberries or blueberries.
- Chocolate twist: Add 1 tablespoon of mini chocolate chips for texture and extra sweetness.
- Tropical flair: Use finely chopped mango or pineapple instead of strawberries.
- Dairy-free version: Use coconut cream and a dairy-free condensed milk alternative.
- Cone-free: Freeze the mixture in a loaf pan and scoop into bowls for a classic presentation.
Storage/Reheating
- Storage: Store cones upright in the freezer in a covered container or individually wrapped in plastic wrap for up to 1 week.
- Reheating: Not applicable. Serve straight from the freezer for the best consistency.
- Tip: If the cones begin to soften over time in the freezer, wrap the bottoms in foil to help preserve texture.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess moisture that could alter the texture.
Can I skip the sweetened condensed milk?
No, it’s essential for sweetness and structure in no-churn ice cream.
Will the cones get soggy?
If served within a few hours of freezing, the cones stay crisp. For longer storage, wrap the bottoms to slow down softening.
Can I use whipping cream instead of heavy cream?
Yes, as long as it has at least 30% fat to whip properly.
Is this ice cream scoopable if not in cones?
Yes. You can also freeze the mixture in a container and scoop it into bowls.
What kind of cones work best?
Regular sugar cones or flat-bottom cake cones both work well for this recipe.
Can I make these in popsicle molds?
Yes, simply fill the molds and insert sticks. Freeze until firm for fruity cream pops.
Is this recipe suitable for toddlers?
Yes, it’s made with whole ingredients and contains no raw eggs or refined sugar beyond the sweetened milk.
Can I make it less sweet?
You can reduce the sweetened condensed milk slightly, but be cautious as it may affect texture.
How long can I keep these in the freezer?
Best enjoyed within a week. After that, the texture of both the cone and cream may change.
Conclusion
Strawberry Milk Sweet Cream Ice Cream Cones are a delightful, refreshing way to enjoy homemade ice cream with minimal effort. Bursting with real fruit and sweet, creamy flavor, they’re a fuss-free dessert that’s perfect for summer afternoons, parties, or simply treating yourself. With no special equipment required and a prep time under 15 minutes, this recipe is a go-to favorite for easy, delicious frozen fun.
Print
Strawberry Milk Sweet Cream Ice Cream Cones
- Total Time: 4 hours 10 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Strawberry Milk Sweet Cream Ice Cream Cones are a no-churn, fruity dessert made with whipped cream, sweetened condensed milk, and fresh strawberries. These light and fluffy treats are served in cones, perfect for summer or quick desserts.
Ingredients
- 1 cup heavy cream, chilled
- 1/2 cup sweetened condensed milk
- 1/2 cup fresh strawberries, finely chopped
- 1/2 teaspoon vanilla extract
- 4–6 ice cream cones
Instructions
- In a chilled mixing bowl, whip the heavy cream until soft peaks form.
- Fold in the sweetened condensed milk and vanilla extract until well combined.
- Gently stir in the chopped strawberries.
- Spoon the mixture into the ice cream cones, overfilling slightly to create a scoop effect.
- Place the filled cones upright on a tray and freeze for at least 4 hours or until firm.
- Serve directly from the freezer and enjoy immediately.
Notes
- For extra strawberry flavor, swirl in a spoonful of strawberry puree before freezing.
- Use silicone cone holders or an egg carton to keep cones upright while freezing.
- Try with other fruits like blueberries or mango for variation.
- Best enjoyed within a week for optimal texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 cone
- Calories: 195 kcal
- Sugar: 14 g
- Sodium: 45 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
