No-Churn Strawberry Ice Cream with Fresh Fruit Swirl

Name: No-Churn Strawberry Ice Cream with Fresh Fruit Swirl
Prep time: 20 min
Total time: 6 h 20 min
Yield: 6
Cuisine: American
Ingredients: 2 cups Heavy cream (cold); 14 oz Sweetened condensed milk (one can); 2 cups Fresh strawberries, hulled and chopped; 2 tbsp Granulated sugar; 1 tbsp Fresh lemon juice; 1 tsp Pure vanilla extract; 1 pinch Salt

Megan Perry

Published: February 23, 2026

Categories: Frozen Desserts, Dairy, Fruits

Tags: Dessert, Summer, easy, Ice Cream, No-Churn, Strawberry

Strawberry Ice

Velvety no-churn strawberry ice cream with a bright fresh fruit swirl.

Prep Time:20 minTotal Time:380 minServings:6Difficulty:Easy

This no-churn strawberry ice cream is my go-to summer treat when fresh berries are at their peak — all the creamy richness of traditional ice cream without an ice cream maker. It’s light, intensely strawberry-forward, and wonderfully simple to make with just whipped cream and sweetened condensed milk.

I like to macerate half the berries with a touch of sugar and lemon, then purée some for a bright swirl while keeping chopped pieces for texture. The swirl gives a beautiful ribbon of concentrated fruit flavor and makes each scoop feel indulgent and homemade.

Make it a day ahead so it has time to set firm in the freezer; the wait is worth it. This recipe is forgiving, easy to scale, and perfect for serving at backyard gatherings or enjoying straight from the freezer with a crunchy cookie.

Nutrition (per serving)

Calories:320 kcal

Protein:4 g

Carbs:30 g

Fat:22 g

Directions

1

Place 1 cup of chopped strawberries in a bowl with 1 tbsp sugar and 1 tbsp lemon juice. Mash lightly and let macerate for 10–15 minutes; reserve 1/2 cup of the mixture and purée it smooth for the swirl.
2

In a large chilled bowl, whip the cold heavy cream to medium–stiff peaks using a hand mixer or stand mixer (about 3–4 minutes).
3

Fold the sweetened condensed milk, vanilla extract, and a pinch of salt gently into the whipped cream until just combined — do not overmix or you’ll deflate the cream.
4

Stir the remaining macerated chopped strawberries into the ice cream base, reserving a few pieces for the top.
5

Spoon half the mixture into a 9x5-inch loaf pan or freezer-safe container. Drizzle half the strawberry purée over it, then add the remaining ice cream and another drizzle of purée. Use a skewer or spoon to create a loose ripple—don’t fully blend.
6

Smooth the top, scatter the reserved chopped strawberries over the surface, cover tightly with plastic wrap, and freeze for at least 6 hours or overnight until firm.
7

When ready to serve, let the pan sit at room temperature for 5 minutes to soften slightly, then scoop and enjoy.

Ingredients

Heavy cream (cold):2 cups
Sweetened condensed milk (one can):14 oz
Fresh strawberries, hulled and chopped:2 cups
Granulated sugar:2 tbsp
Fresh lemon juice:1 tbsp
Pure vanilla extract:1 tsp
Salt:1 pinch

Tips & Notes

Chill your mixing bowl and beaters for 10–15 minutes beforehand to help the cream whip faster and hold its structure.
For a chunkier ice cream, reserve more chopped strawberries and fold them in at the end; for a smoother texture, purée more of the fruit.
To prevent ice crystals, press a sheet of parchment directly onto the surface of the ice cream before sealing the container.