This homemade no churn Strawberry Swirl Ice Cream is creamy, delicious and refreshing! It’s made with just 4 ingredients and there’s no ice cream maker needed. It’s the perfect dessert recipe for spring and summer!
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Homemade strawberry ice cream so creamy and delicious. It’s also super easy to make! It’s less than 20 minutes of easy prep work.
No churn means there’s no ice cream maker needed. You just mix it together and pop it in the freezer!
For more ice cream recipes, try my Raspberry Oreo Ice Cream, Mixed Berry Mascarpone Ice Cream and this super fun Birthday Cake Ice Cream!
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Why This Recipe Works
- Fresh roasted strawberries add a more refreshing flavor than store-bought ice cream.
- It only takes about 20 minutes of easy prep then the freezer does the rest.
- No churn means this ice cream is made without an ice cream maker! It’s super satisfying to make homemade ice cream.
- It’s creamy, decadent and refreshing at the same time.
- Strawberries make this the perfect dessert for spring and summer.
Ingredients
Below are notes on some of the ingredients for this homemade strawberry ice cream.
- Heavy cream: Use cold, full fat heavy cream or heavy whipping cream.
- Sweetened condensed milk: You’ll need one can of sweetened condensed milk. This is mainly what sweetens the ice cream.
- Strawberries: Roasting the strawberries intensifies the strawberry flavor and sweetness.
- Sugar: I like to add a little sugar to the strawberries before roasting.
Please see recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Swap in raspberries or blueberries in place of some or all of the strawberries.
- For some texture, stir in some crushed graham crackers or Biscoff cookies!
Instructions
Step 1: (Photo 1 above) Sprinkle strawberries with sugar and roast them for 30 minutes, stirring halfway. Cool then lightly mash strawberries and their liquid. Combine the cooled strawberries and the sweetened condensed milk.
Step 2: (Photo 2 above) Whip the heavy cream on high speed with an electric mixer until medium peaks form. Fold a cup of the whipped cream into the condensed milk and berry mixture. Next, fold the condensed milk mixture into the bowl of whipped cream until combined.
Step 3: (Photo 3 above) Pour the mixture into a prepared pan and freeze for 4-6 hours.
Step 4: (Photo 4 above) After 4-6 hours, serve. If not enjoying right away, cover with a layer of plastic wrap and two layers of aluminum foil.
Expert Tips
- Hull your strawberries. Hull means to remove the tops. I also recommend removing the middle white parts since they don’t add color or flavor.
- Don’t discard the juice the strawberries from the roasted strawberries. It will add flavor to the ice cream.
- Make sure your heavy cream is cold. Cold cream whips better.
- Store ice cream deeper in the freezer instead of the door. The temperature can vary near the door and can cause the ice cream to melt and refreeze. This will affect how fresh the ice cream tastes.
Recipe FAQs
No. Whole milk or half and half can’t be used as a substitute for heavy cream. Heavy cream or heavy whipping cream makes this ice cream creamy and delicious.
Store this strawberry ice cream in a freezer safe container for 2-3 months.
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Strawberry Swirl Ice Cream
Equipment
Ingredients
- 2 cups heavy whipping cream or heavy cream
- 14 ounces sweetened condensed milk
- 2 pounds fresh strawberries hulled and roughly chopped
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 350F. Place the strawberries on a rimmed baking sheet lined with parchment paper. Sprinkle the two tablespoons over sugar over top and roast for 30 minutes, stirring halfway. Allow the strawberries cool then lightly mash them along with their liquid.
- In a medium mixing bowl, stir together the cooled strawberries with the sweetened condensed milk. Set aside.
- In a large bowl or bowl of an electric mixer, whip the heavy whipping cream on high speed just until medium peaks form.
- Fold about a cup of the whipped cream into the condensed milk and berry mixture and then fold the condensed milk mixture into the bowl of whipped cream until combined.
- Pour the mixture into a 9 x 5 x 3 inch bread tin or two 8 inch round or square baking pans lined with parchment paper and freeze for 4-6 hours. After 4-6 hours, serve. If not enjoying right away, cover with a layer of plastic wrap and two layers of aluminum foil.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Kesh
The instructions say something about stir together cooled strawberries with raspberries, how many raspberries are we supposed to add?
Natalie
So sorry about that. I will update the recipe now. The recipe originally included raspberries but I’ve since made it only strawberries. Please disregard the instructions that mention raspberries. Apologies again for the confusion!
Barbara Briggs Ward
Almost too beautiful to eat-Almost!
Natalie
Almost! And too beautiful not to eat!