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Strawberry Swirl No-Churn Ice Cream Recipe

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4.3 from 11 reviews

This no-churn Strawberry Swirl Ice Cream is a luscious, creamy treat bursting with fresh strawberry flavor. Using sweetened condensed milk and heavy whipping cream, this easy homemade ice cream requires no special equipment like an ice cream maker. A homemade strawberry sauce is swirled throughout for a beautiful pattern and intense berry goodness. Perfect for warm days or whenever you crave a refreshing fruity dessert.

  • Total Time: 6 hours 25 minutes
  • Yield: 6 servings

Ingredients

Strawberry Sauce

  • 1 cup strawberries (about 9 large berries), chopped
  • ⅓ cup white sugar

Ice Cream Base

  • 1 teaspoon vanilla extract
  • 14 ounces sweetened condensed milk (equals 1 3/4 cups)
  • 2 cups heavy whipping cream (must be cold!)
  • ½ cup strawberries (about 3–4 large berries), diced

Instructions

  1. Cook Strawberry Sauce: Place 1 cup of chopped strawberries with the white sugar in a pan over low-medium heat. Cook for 8-10 minutes, stirring occasionally, until the strawberries become soft and syrupy with plenty of sauce. Remove from heat and set aside to cool for a few minutes.
  2. Mix Condensed Milk and Vanilla: In a medium bowl, stir together the vanilla extract and sweetened condensed milk until fully combined. Set aside.
  3. Blend the Strawberry Sauce: Once the strawberry sauce is cool to the touch, blend it gently using an immersion blender or a regular blender until smooth to create a strawberry puree.
  4. Whip the Cream: In a large chilled mixing bowl, whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form, which should take about 4-5 minutes. See notes for tips to achieve stiff peaks.
  5. Fold in Condensed Milk Mixture and Strawberries: Gently fold the condensed milk and vanilla mixture into the whipped cream until just combined. Then fold in the diced ½ cup of fresh strawberries carefully to avoid breaking them.
  6. Assemble Ice Cream: Pour the ice cream mixture into a 9×5 inch loaf pan, spreading it evenly.
  7. Create Strawberry Swirl: Pour the blended strawberry puree over the top of the ice cream base in the pan. Use a knife or chopstick to drag through the puree a few times, forming a pretty swirl pattern without over-mixing.
  8. Freeze: Place the loaf pan in the freezer for at least 6 hours or overnight until solidly frozen. Once frozen, scoop and serve the strawberry swirl ice cream.

Notes

  • To ensure stiff peaks when whipping cream, use a chilled bowl and beaters, and whip cream that is very cold straight from the fridge.
  • If the diced strawberries tend to sink to the bottom of the mixture, fold them in gently at the last moment before freezing to help distribute them evenly.
  • This recipe requires no ice cream maker, making it an easy and accessible way to enjoy homemade ice cream.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/strawberry-swirl-no-churn-ice-cream-recipe/