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
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
- 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.
- 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.
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.