This Strawberry Swirl No-Churn Ice Cream is super easy to make, absolutely delicious and is the essence of summer!If I were pressed to tell you what my favorite dessert categories are, I’d say cookies and ice cream.
To be more specific I would say, chewy chocolate chip cookies without nuts and coffee ice cream with ground coffee beans and chunks of milk chocolate.
So why am I writing about Strawberry Swirl No-Churn Ice Cream?
Well, it’s summer, and in the summer all bets are off because it’s all about seasonal fruit. I can’t get enough! Especially super sweet strawberries!
While you know I adore my special ice cream maker, I also love making no-churn ice cream recipes.
What Does Churning Mean?
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.
What is No-Churn Ice Cream?
- 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.
- You don’t have to pre-freeze a container for no-churn ice cream. It’s put together with a few ingredients, and generally frozen for just a few hours.
- There are essentially only two necessary ingredients for no-churn ice cream: heavy cream and sweetened condensed milk. Beyond that, it’s simply a matter of what flavors you want to add.
No-Churn vs. Churn Ice Cream
I think both no-churn and churned ice creams can be delicious. I love them both. In my experience churned ice creams can have a smoother, creamier texture. Does that make them better? No, just different.
Sometimes I love getting out my ice cream machine and making a day of it, and other times, like the day I made this delicious Strawberry Swirl No-Churn Ice Cream, I wanted to keep things simple, not use too many dishes, and start eating it sooner than later. 😉
More delicious summer no-churn ice cream recipes:
- No-Churn Pineapple Guava Ice Cream Recipe
- No-Churn Cherry Ice Cream with Chocolate from Kitchen Riffs
More sweet summer strawberry recipes:
Now enjoy every last scoop of your Strawberry Swirl No-Churn Ice Cream!
This Strawberry Swirl No-Churn Ice Cream is super easy to make, absolutely delicious and is the essence of summer!
*Makes about 1½ quarts
Finely chop the remaining ½ pound of strawberries and 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 it become almost like a thick syrup, about 7 minutes. Set aside to cool to room temperature.
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.
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.
You can use frozen strawberries if fresh are not in season -- just let them thaw before you begin the recipe.
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