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Top view of Strawberry Swirl No-Churn Ice Cream in a small white mug with strawberry on top.
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5 from 3 votes

Strawberry Swirl Ice Cream Recipe

Strawberry Swirl Ice Cream is no-churn and super easy to make. Packed with seasonal fresh strawberries, it's the essence of summer!
*Makes about 1½ quarts
Prep Time15 minutes
Cook Time7 minutes
Freezing Time5 hours
Total Time5 hours 22 minutes
Course: Dessert
Cuisine: American
Keyword: ice cream with fruit, fresh fruit desserts, fresh strawberry recipes
Servings: 12
Calories: 264kcal
Author: Valentina K. Wein

Equipment

Ingredients

  • 1½ pounds fresh strawberries, divided (see notes)
  • 2 teaspoons granulated sugar
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups heavy cream
US Customary - Metric

Instructions

  • Prepare the strawberries. 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. Finely chop the remaining ½ pound of strawberries. Set aside.
  • Cook the chopped strawberries with the sugar and vanilla. Add the chopped strawberries to a small sauce pan with the sugar and the vanilla. Place it over medium heat and once the strawberries are hot, turn the heat to a low simmer. Let them cook until they break down. It will be a somewhat chunky syrup and take about 7 minutes. Set aside to cool to room temperature.
  • Blend the other strawberries with the sweetened condensed milk. Add the sweetened condensed milk to the food processor with the other strawberries and blend until smooth. Set aside.
  • Whip the cream and mix with other ingredients. 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.
  • Freeze and swirl. Pour the cream mixture into a container that will hold at least 1½ quarts, preferably an ice cream storage container, otherwise, a large 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.

Notes

Nutritional information is only an estimate.

Nutrition

Calories: 264kcal | Carbohydrates: 24g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 53mg | Potassium: 248mg | Fiber: 1g | Sugar: 23g | Vitamin A: 678IU | Vitamin C: 34mg | Calcium: 129mg | Iron: 0.3mg