Strawberry Swirl Ice Cream

This is THE Strawberry Swirl Ice Cream recipe you'll want to make during the summer. You won't need an ice cream maker, it's made with fresh seasonal strawberries and it's incredibly creamy and delicious.

I have three favorite strawberry recipes that I make almost weekly during the summer: Strawberry Salsa, Strawberry Salad with Goat Cheese, and this ice cream, of course.

The essence of summer, this Strawberry Swirl Ice Cream uses fresh strawberries two ways.

One batch of whole berries are blended into the other ingredients, and another batch are briefly warmed to make strawberry preserves that are swirled into the ice cream.

This recipe maximizes the unbelievably delicious flavor of fresh summer strawberries, and this no-churn method is super easy! No-churn ice cream is exactly that — ice cream that has not been churned. No ice cream machine needed!

Choosing Strawberries

• fresh strawberries - Look for strawberries that are bright red and have a natural shine, with bright green stems. You can substitute with frozen strawberries if you're making this off season. If you do, be sure to let them thaw before you begin the recipe.

* Pro Tip * During the summer, try to buy your strawberries at your local Farmers' Market. Walk up and down the market and sample at each strawberry booth before deciding where to buy. Find your local Farmers' Market.

How to Make Strawberry Swirl Ice Cream

- 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 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 strawberry sauce. Set aside to cool.

- Add the sweetened condensed milk to the food processor with the other strawberries and blend until smooth. Set aside.

- Whip the cream until stiff peaks from.

Recipe Tip: To ensure you achieve the perfect strawberry ice cream texture, it's important to whip the cream until stiff peaks form.

- 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 ice cream storage container (or large loaf pan) 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.

Recipe Tip: When you're swirling in the cooked strawberry mixture, be sure it reaches deep into the pan.

Ultra Quick Variation

For super quick vanilla strawberry swirl ice cream, you can use your favorite vanilla ice cream (preferably vanilla bean), let it thaw so it's soft but not melted, swirl in the cooked strawberry mixture and refreeze.

Storing Homemade Ice Cream

• These airtight containers are generally the best option for storing ice cream. My second choice would be to reuse something like plastic pint gelato containers with screw-on lids.
• Cake and loaf pans are also a great option. If you go this route, press a piece of plastic wrap, wax paper, or parchment paper directly onto the surface of the ice cream, then wrap the whole thing with plastic wrap.
• The ice cream will be at its best within the first month of freezing, though it'll keep for a few months or so.

More Must-Try Summer Strawberry Recipes

I hope you love every last scoop of this Strawberry Swirl Ice Cream!

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.