Description
This Strawberry Swirl Ice Cream recipe is a delightful no-churn treat combining fresh strawberries, creamy whipped cream, and rich sweetened condensed milk. The strawberry swirl adds a vibrant fruity burst of flavor and a beautiful marbled effect. Perfect for summer or any time you want a refreshing, homemade ice cream without an ice cream maker.
Ingredients
Strawberry Puree
- 1 pound fresh strawberries, washed, dried, and stems removed
- 1 (14-ounce) can sweetened condensed milk
Strawberry Sauce
- ½ pound fresh strawberries, chopped
- 2 teaspoons granulated sugar
- 2 teaspoons pure vanilla extract or vanilla bean paste
Cream Base
- 2 cups heavy cream
Instructions
- Prepare the strawberries: Wash, dry, and remove the stems from the strawberries. Place 1 pound of strawberries into a food processor fitted with the blade attachment and set aside. Finely chop the remaining ½ pound of strawberries and set them aside separately.
- Cook the chopped strawberries with sugar and vanilla: Add the chopped strawberries, sugar, and vanilla extract to a small saucepan. Heat over medium until the strawberries are warm, then reduce to low heat and simmer for about 7 minutes until the mixture breaks down into a chunky syrup. Remove from heat and let cool to room temperature.
- Blend the other strawberries with condensed milk: Add the whole strawberries in the food processor along with the sweetened condensed milk. Blend until smooth to form the strawberry puree base. Set aside.
- Whip the cream and combine: In a large mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the strawberry puree from the food processor into the whipped cream using a rubber spatula until evenly combined, being careful not to deflate the cream.
- Freeze and swirl: Transfer the cream mixture into a container with at least 1½ quart capacity, cover tightly with plastic wrap, and freeze for 1 hour. Remove from the freezer and drizzle the cooled strawberry syrup over the top. Using a knife, swirl the syrup throughout the ice cream mixture to create a marbled effect. Cover again and freeze for at least 4 more hours or preferably overnight until firm.
Notes
- Use fresh, ripe strawberries for the best flavor and vibrant color.
- The strawberry syrup can be stored separately if you prefer to add it fresh before serving.
- If you want a smoother texture, you can strain the cooked strawberry syrup before swirling.
- This recipe doesn't require an ice cream maker, making it simple and accessible.
- Allow the ice cream to sit at room temperature for 5–10 minutes before scooping for easier serving.
