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
- 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.
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