No-Churn Strawberry Ice Cream with Fresh Fruit Swirl
Strawberry Ice
Velvety no-churn strawberry ice cream with a bright fresh fruit swirl.
Nutrition (per serving)
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.
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
Instructions
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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.
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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).
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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.
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Stir the remaining macerated chopped strawberries into the ice cream base, reserving a few pieces for the top.
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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.
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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.
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When ready to serve, let the pan sit at room temperature for 5 minutes to soften slightly, then scoop and enjoy.
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.
