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
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.
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 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.