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Strawberry Swirl No-Churn Ice Cream

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This Strawberry Swirl No-Churn Ice Cream is super easy to make, absolutely delicious and is the essence of summer!Strawberry Swirl No-Chrun Ice Cream in a small white mug with wood background and text with title.This post contains Amazon affiliate links for your convenience at no additional cost to you.

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?

Whole, fresh strawberries on wood table.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.Strawberries and sweetened condensed milk in food processor.

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.

Soft Strawberry Swirl No-Churn Ice Cream in a bread pan before freezing.

So 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.

Top view of Strawberry Swirl No-Churn Ice Cream in a small white mug with strawberry on top.

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. 😉

Close up of Strawberry Swirl No-Chrun Ice Cream in a white cup.Here are a couple more delicious summer no-churn ice cream recipes:

And a few more sweet summer strawberry recipes:

Now enjoy every last scoop of your Strawberry Swirl No-Churn Ice Cream!

5 from 6 votes
Close up of Strawberry Swirl No-Chrun Ice Cream in a white cup.
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Strawberry Swirl No-Churn Ice Cream
Prep Time
15 mins
Cook Time
7 mins
Freezing Time
5 hrs
Total Time
5 hrs 22 mins
 

This Strawberry Swirl No-Churn Ice Cream is super easy to make, absolutely delicious and is the essence of summer!

*Makes about 1 1/2 quarts

Course: Dessert
Cuisine: American
Keyword: dessert for summer party, ice cream with fruit
Servings: 12
Calories: 264 kcal
Ingredients
Instructions

  1. 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.

  2. Finely chop the remaining 1/2-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.

  3. 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.

  4. 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.

  5. Pour into a container that will hold at least 1 1/2 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.

Recipe Notes

You can use frozen strawberries if fresh are not in season -- just let them thaw before you begin the recipe.


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Comments

  1. 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!

    Reply

  2. 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! 🙂

    Reply

  3. 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.

    Reply

    • 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!

      Reply

  9. 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.

    Reply

    • Thanks so much Sondria. Yes, the first time I made a no-churn ice cream I was skeptical, and then happily surprised. 🙂

      Reply

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