Name: Strawberry Swirl Ice Cream Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 322 min
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

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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
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.)

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:

More summer no-churn ice cream recipes:

Close up of Strawberry Swirl No-Chrun Ice Cream in a white cup.

Strawberry Swirl Ice Cream Recipe

Valentina K. Wein

Strawberry Swirl Ice Cream is no-churn and super easy to make. Packed with seasonal fresh strawberries, it's the essence of summer!

*Makes about 1½ quarts

5 from 6 votes

Prep Time 15 mins

Cook Time 7 mins

Freezing Time 5 hrs

Total Time 5 hrs 22 mins

Course Dessert

Cuisine American

Servings

Calories 264 kcal

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 processo r 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

Calorie count is only an estimate.

Keywords ice cream with fruit, dessert for summer party, fresh strawberry recipes

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