This Strawberry Swirl No-Churn Ice Cream is super easy to make, absolutely delicious and is the essence of summer!
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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.
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.
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. 😉
Here are a couple 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
And a few 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 1 1/2 quarts
- 1 1/2 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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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.
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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.
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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.
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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.
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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.
You can use frozen strawberries if fresh are not in season -- just let them thaw before you begin the recipe.
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!
Yes! I can’t get enough summer berries and stone fruits! Thank you! 🙂
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! 🙂
You got it. 🙂 Thanks!
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.
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!
Strawberry ice cream at this time of the year is most preferred. Nothing like a bowl of ice cream & Netflix! Nice recipe.
Totally agree! Thanks! 🙂
You can never go wrong with homemade ice cream! Strawberry is one of my favorite flavors!
I agree and thank you! 😀
Strawberry is always been my dear dads favorite, I wish he was still here to make it for him but I can in his memory.. looks delicious thanks for this wonderful memory
Aww, I hope making this brings happy memories to you. Thank you. 🙂
This ice cream looks delicious!!!
Thanks so much, Morgan! 🙂
My kids love strawberries so this is perfect for them.
Yay! Hope you all love it! 🙂
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.
Thanks so much Sondria. Yes, the first time I made a no-churn ice cream I was skeptical, and then happily surprised. 🙂
this ice cream looks very tasty
Thanks so much, Iza. Hope you try it.
Strawberry is my favorite when it comes to classic flavors of ice cream. I think it’s why they developed the phrase ‘pretty in pink’. GREG
I love that theory, Greg. 🙂