This no churn strawberry swirl ice cream is a vanilla ice cream base that has strawberry puree swirled over the top before freezing. If you've always wanted to make homemade ice cream, now you can, and you don't even need an ice cream maker!
This strawberry ice cream is smooth, creamy, and requires only a few simple ingredients in order to make.
Fresh strawberries are folded into the ice cream base, along with a strawberry sauce that's been swirled over the top. If you love strawberry ice cream on a hot Summer day, I recommend you make this recipe!
Why You'll Love This Ice Cream
- It's no churn.
- It has a creamy and smooth texture.
- No ice cream machine required.
- Diced strawberries are folded into it before freezing.
- It tastes like strawberries and cream!
This is a great no bake recipe to make since you don't even have to turn on your oven!
You could easily make this ice cream year round with either fresh or frozen strawberries.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Heavy Whipping Cream: Do not substitute with heavy cream. They are not the same!
- Sweetened Condensed Milk: Use whichever brand you prefer. Just don't use fat-free.
- Strawberries: Fresh or frozen would work.
Here are the step by step instructions on how to make this strawberry swirl no churn ice cream.
Step 1: Strawberry puree. Using a food processor, puree the strawberries. Pour into a medium saucepan and mix in the lemon juice and sugar. Cook over medium heat until thickened.
Then, cool completely in the refrigerator.
Step 2: Make the whipped cream. In a large mixing bowl, use an electric hand mixer to whisk the heavy whipping cream to stiff peaks.
Step 3: Combine the ingredients. In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until fully combined.
Step 4: Add the whipped cream. Fold in a ½ cup of the whipped cream gently using a rubber spatula. Then fold in the remaining whipped cream until smooth and combined.
Fold in the thinly sliced strawberries.
Step 5: Freeze. Spread the ice cream mixture into the bread pan and pour the strawberry puree mixture on top. Use a butter knife to swirl it over the top of the ice cream base.
Cover it with foil or a lid and freeze for at least 4 hours.
You can easily add additional toppings to your bowl of ice cream. Here are some of my favorites:
- Hot fudge
- Oreo pieces
- Fresh berries
- Lemon zest
The ice cream will last in the freezer for up to 2 months. Be sure to cover it tightly with foil or a freezer-safe lid to avoid freezer burn and ice crystals.
Expert Baking Tips
- Loaf Pan: Use a 9x5-inch bread pan to freeze the ice cream. This works great because the ice cream completely fills up the pan. Just be sure to cover the pan with foil to avoid freezer burn. You could also use any freezer-safe container.
- Strawberry Mixture: Before swirling on the strawberry puree, be sure it has completely chilled. If it's warm or hot, it will melt the ice cream base. Place the puree in the freezer if you need it to cool fast.
- Stiff Peaks: The heavy whipping cream needs to be whipped to stiff peaks. This means that the peaks stand straight up when lifting up the whisk. It needs to be thick when folding into the ice cream base. If not, the ice cream won't set up properly when freezing.
- Freeze Time: The ice cream needs to freeze for at least 4 hours before eating. I recommend freezing overnight if you can.
Definitely, but I recommend making your own because it's so easy and delicious!
Churn ice cream contains eggs, whereas no churn ice cream does not. Sweetened condensed milk is also used to sweeten no churn ice cream instead of granulated sugar.
You cannot. Heavy Whipping Cream has a certain amount of fat that is needed to create thick whipped cream. So nonfat milk, skim milk, or even heavy cream cannot be used to replace heavy whipping cream.
It brings me so much joy to see you make my recipes. 🙂
More No Bake Recipes
Strawberry Swirl Ice Cream
- 9-inch Bread Pan
- Electric Stand Mixer
- Mixing Bowls
- Rubber Spatula
- Ice Cream Scoop
- 1 ¼ cups strawberries, diced (8 medium-sized)
- 1 tablespoon lemon juice
- 1 tablespoon sugar
Vanilla Ice Cream
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup thinly sliced strawberries
- In a food processor or blender, puree the strawberries for 5 seconds. In a medium saucepan over medium heat, mix together the pureed strawberries, lemon juice, and sugar. Stir occasionally until the mixture starts to thicken (5-10 minutes)
- Once thickened, place the strawberry puree in a small bowl and cool completely in the refrigerator.
Vanilla Ice Cream
- In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks form (1-2 minutes). Put the bowl in the refrigerator while you prepare the other components.
- In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until combined. Fold in ½ cup of the whipped cream using a rubber spatula and then gently fold in the rest until smooth and fully combined. Then fold in the sliced strawberries.
- Spread the ice cream mixture into the bread pan. Pour the cooled strawberry puree mixture on top and use a butter knife or toothpick to swirl it into the ice cream base. Cover the pan with foil and freeze for at least 4 hours (overnight preferred).
- The ice cream will last for up to 2 months in the freezer.