This is the Strawberry Swirl Ice Cream you'll want to make because no machine is required, it's so easy and it's made with fresh seasonal strawberries.
The essence of summer, this Strawberry Swirl Ice Cream uses fresh strawberries two ways, and it's super easy to whip up.
This recipe will guide you through making ice cream without a machine and how to maximize the flavor of the fresh fruit.
Ingredients for Strawberry Swirl Ice Cream
- fresh strawberries
- sweetened condensed milk
- pure vanilla extract
- heavy cream
- sugar
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.)
More Summer Strawberry Recipes
- Strawberry Goat Cheese Salad
- Minty Lime Strawberry Cups
- Strawberry Rosemary Cake
- Strawberry Frangipane Toast
- Strawberry Avocado Salsa
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!
Strawberry Swirl Ice Cream Recipe
Ingredients
- 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
Instructions
- 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.
NOTES
NUTRITION
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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!
valentina
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! 🙂
valentina
You got it. 🙂 Thanks!
David
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.
valentina
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!
Cookilicious
Strawberry ice cream at this time of the year is most preferred. Nothing like a bowl of ice cream & Netflix! Nice recipe.
valentina
Totally agree! Thanks! 🙂
Madi
You can never go wrong with homemade ice cream! Strawberry is one of my favorite flavors!
valentina
I agree and thank you! 😀
Claudia Lamascolo
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
valentina
Aww, I hope making this brings happy memories to you. Thank you. 🙂
Morgan Eisenberg
This ice cream looks delicious!!!
valentina
Thanks so much, Morgan! 🙂
Sandi
My kids love strawberries so this is perfect for them.
valentina
Yay! Hope you all love it! 🙂
Sondria
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.
valentina
Thanks so much Sondria. Yes, the first time I made a no-churn ice cream I was skeptical, and then happily surprised. 🙂
iza
this ice cream looks very tasty
valentina
Thanks so much, Iza. Hope you try it.
sippitysup
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
valentina
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!
Ciao, xoxo
Roz
valentina
Hi Roz, Thanks so much for this lovely comment. I hope you and your husband love it! 🙂 ~Valentina
Liz
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!!!
valentina
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.
valentina
Don't you just love strawberry season? I can't get enough. Thanks for visiting, Jeff, and enjoy! 🙂 ~Valentina