Strawberry Swirl Ice Cream is no-churn and super easy to make. Packed with seasonal fresh strawberries, it's the essence of summer!
I love SO many flavors of ice cream, but in the summer, it doesn't get much more delicious than using seasonal sweet and juicy strawberries in recipes.
This no-churn Strawberry Swirl Ice Cream is a perfect example.
Ingredients for Strawberry Swirl Ice Cream
- fresh strawberries
- sweetened condensed milk
- pure vanilla extract
- heavy cream
Can you use frozen strawberries?
You can use frozen strawberries if fresh are not in season -- just let them thaw before you begin the recipe.
How to Make it
- Wash, dry and remove the stems from the strawberries. Add 1pound of them to a food processor and set aside. Finely chop the remaining ½ pound of strawberries and add them to a small sauce pan.
- Add the sugar and 1 teaspoon of the vanilla to the sauce pan and place it over medium heat. Once the strawberries are hot, turn the heat to a low simmer. Let them cook until they turn into a thick syrup. Set aside to cool.
- Add the sweetened condensed milk and remaining 1 teaspoon of vanilla to the food processor with the other strawberries and blend until smooth. Set aside.
- Whip the cream until stiff peaks from. Then add the mixture from the food processor to the bowl and use a large rubber spatula to fold everything together until it’s evenly blended.
- Pour the mixture into a container that will hold at least 1½ quarts, and cover tightly with plastic wrap and place in the freezer for 1 hour.
- Then drizzle it with the strawberry mixture from the sauce pan and use a knife to swirl it in, being sure it reaches deep into the mix. Cover with the plastic wrap again, and freeze for at least another 4 hours and ideally overnight.
(More detailed instructions are in the recipe card below.)
Churn vs. No-Churn Ice Cream
- Churning means to move around vigorously. And in the case of making ice cream, it means to turn milk or cream in a machine to make butter.
- No-churn ice cream is exactly that — ice cream that has not been churned. No machine is needed to make it.
- No-churn ice cream is the probably the fastest way to make ice cream.
- Both no-churn and churned ice creams can be delicious. In my experience churned ice creams can have a smoother, creamier texture. Does that make them better? No, just different.
I hope you love every last scoop of this Strawberry Swirl Ice Cream!
More summer strawberry recipes:
- Minty Lime Strawberry Cups
- Strawberry Rosemary Cake
- Strawberry Frangipane Toast
- Strawberry Avocado Salsa
More summer no-churn ice cream recipes:
Strawberry Swirl Ice Cream Recipe
- 1½ pounds fresh strawberries, divided (see notes)
- 2 teaspoons granulated sugar
- 2 teaspoons pure vanilla extract, divided
- 1 (14-ounce) can sweetened condensed milk
- 2 cups heavy cream
- Prepare the strawberries. Wash, dry and remove the stems from the strawberries. Add 1-pound of them to a food processor fitted with the blade attachment and set aside. Finely chop the remaining ½ pound of strawberries. Set aside.
- Cook the chopped strawberries with the sugar and vanilla. Add them to a small sauce pan with the sugar and 1 teaspoon of the vanilla. Place over medium heat and once the strawberries are very hot, turn the heat to a low simmer. Let them cook until they break down, and becomes almost like a thick, somewhat chunky syrup, about 7 minutes. Set aside to cool to room temperature.
- Blend the other strawberries with the sweetened condensed milk and vanilla. Add the sweetened condensed milk and remaining 1 teaspoon of vanilla to the food processor with the other strawberries and blend until smooth. Set aside.
- Whip the cream and mix with other ingredients. Pour the cream into a large mixing bowl and use an electric mixer to whip until stiff peaks from. Then add the mixture from the food processor to the bowl and use a large rubber spatula to fold everything together until it’s evenly blended.
- Freeze and swirl. Pour into a container that will hold at least 1½ quarts, preferably a large/long bread pan. Cover tightly with plastic wrap and place in the freezer for 1 hour. Then drizzle it with the strawberry mixture from the sauce pan and use a knife to swirl it in, being sure it reaches deep into the mix. Cover with the plastic wrap again, and freeze for at least another 4 hours and ideally overnight.
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John / Kitchen Riffs
No-churn ice cream is so easy and so good, isn't it? LOVE it! And such a nice way to use all the summer fruit we're enjoying. Strawberry ice cream is good stuff, and this looks exceptional. Thanks!
Yes! I can't get enough summer berries and stone fruits! Thank you! 🙂
David @ Spiced
This sounds amazing, Valentina! I love a good strawberry ice cream, and the fact that this one is no-churn makes it even easier. (Like you, I enjoy a good churned ice cream, too...they're just a little more involved.) Sign me up for a bowl or three of this one! 🙂
You got it. 🙂 Thanks!
This looks just fantastic, Valentina! And I love that your chocolate chip cookie recipe doesn’t have nuts. I know it sounds funny, but I really prefer my chocolatey dessert without chunks of nuts in them! It’s not that I wouldn’t eat one mind you… 😉 someone gave me a very similar recipe years ago, and I lost it. I’m very excited to have this now - like you, I like my ice cream machine, but sometimes it’s nice just to have a recipe like this to throw in the freezer.
I'm the same, David. I'd prefer the cookie without nuts, BUT wouldn't turn one down with, if there wasn't an option. 😉 Enjoy!
Strawberry ice cream at this time of the year is most preferred. Nothing like a bowl of ice cream & Netflix! Nice recipe.
Totally agree! Thanks! 🙂
You can never go wrong with homemade ice cream! Strawberry is one of my favorite flavors!
I agree and thank you! 😀
Strawberry is always been my dear dads favorite, I wish he was still here to make it for him but I can in his memory.. looks delicious thanks for this wonderful memory
Aww, I hope making this brings happy memories to you. Thank you. 🙂
This ice cream looks delicious!!!
Thanks so much, Morgan! 🙂
My kids love strawberries so this is perfect for them.
Yay! Hope you all love it! 🙂
I love no-churn ice cream, it's so good. You don't think it's going to taste like real ice cream but it totally does. And I have to agree with you about using all the summer fruit while you can.
Thanks so much Sondria. Yes, the first time I made a no-churn ice cream I was skeptical, and then happily surprised. 🙂
this ice cream looks very tasty
Thanks so much, Iza. Hope you try it.
Strawberry is my favorite when it comes to classic flavors of ice cream. I think it's why they developed the phrase 'pretty in pink'. GREG
I love that theory, Greg. 🙂
Roz | La Bella Vita Cucina
Oh my goodness, this looks absolutely the best strawberry ice cream EVER! My husband would be delirious if he could have a huge bowl of it! I think I'll surprise him for Father's Day. Thank you for the recipe Valentina!
Hi Roz, Thanks so much for this lovely comment. I hope you and your husband love it! 🙂 ~Valentina
Looks like the best way to use fresh sweet summer strawberries. And you can't beat no-churn ice cream!! Will add this to my list of ice creams to make this season!!!
Thanks, Liz. Hope you love it! 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
That ice cream looks fantastic! That gorgeous pink color is to die for. And fresh strawberries are just now in season where I live.
Don't you just love strawberry season? I can't get enough. Thanks for visiting, Jeff, and enjoy! 🙂 ~Valentina