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Strawberry Swirl Ice Cream

Karissa Parrish
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!
5 from 3 votes
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Prep Time 20 minutes
Freeze Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 scoops

Equipment

  • 9-inch Bread Pan
  • Electric Stand Mixer
  • Mixing Bowls
  • Rubber Spatula
  • Saucepan
  • Ice Cream Scoop

Ingredients:
 
 

Strawberry Puree

  • 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

Instructions:
 

Strawberry Puree

  • 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.

Notes:

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.

Nutrition

Serving: 1scoopCalories: 253kcalCarbohydrates: 22gProtein: 4gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 56mgSodium: 101mgPotassium: 194mgFiber: 0.4gSugar: 21gVitamin A: 674IUVitamin C: 14mgCalcium: 124mgIron: 0.2mg
Keyword homemade ice cream, no churn ice cream, strawberry ice cream, strawberry swirl ice cream
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