Strawberry Swirl Ice Cream (No Churn!)
User Reviews
5.0
3 reviews
Excellent
Strawberry Swirl Ice Cream (No Churn!)
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Sweet no churn strawberry ice cream is swirled with strawberry sauce and pieces of fresh strawberry all in a creamy vanilla dessert that is so yummy! No ice cream machine or special equipment is required to make this delicious frozen treat.
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Ingredients
- 2 cups heavy whipping cream must be cold!
- 14 oz sweetened condensed milk equals 1 3/4 cups
- 1 teaspoon vanilla extract
- 1 1/2 cups strawberries about 12 large berries, diced small, divided
- ⅓ cup granulated sugar
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Instructions
- Place 1 cup of chopped strawberries with sugar in a pan over low-medium heat Cook for 8-10 minutes until the strawberries are soft and syrupy with a lot of sauce. Remove from the heat and set to the side to cool for a few minutes.
- In a medium sized bowl add the vanilla and the sweetened condensed milk. Stir until the vanilla is fully combined with the sweetened condensed milk.
- Once the sauce is cool to the touch, use an immersion blender or regular blender, gently blend the strawberries until it's a smooth strawberry sauce.
- In a chilled large mixing bowl with an electric mixer, whip the heavy cream until stiff peaks form in the cream. This process should take 4-5 minutes, see notes for tips.
- Fold the condensed milk mixture gently into the whipped cream until just mixed. Add the remaing 1/2 cup of diced strawberries and gently fold them in to the whipped cream mixture. If all of the strawberry bits sink to the bottom of the bowl, see notes for easy fix.
- Pour the ice cream mixture into a 9x5” loaf pan.
- Gently pour the strawberry puree over the top of the ice cream mixture in the pan. Use a knife or chopstick and drag it through the puree a few times to create a fun swirl pattern on top of the ice cream and throughout the mixture. Don't over swirl, just a few drags through the ice cream mixture will give you a pretty pattern.
- Place the ice cream pan in the freezer for at least 6 hours. Can also be frozen overnight. Once frozen solid, scoop with an ice cream scoop and enjoy!
Notes
- Placing the bowl for the whipped cream in the freezer for at least 15 minutes can help the cream to whip up easier and more quickly. If you have a metal bowl it can also help the cream to whip easier, though other bowls can be used also.
- Keep the heavy whipping cream cold when not in use, both before and after whipping. This will help your ice cream to have more structure to it since we aren’t churning it.
- Whipped cream can be whipped by hand, but you might tire out your arm! I strongly recommend using a hand mixer or a stand mixer to whip the cream.
- Don’t walk away from the cream when it’s whipping. Whip the cream too long and you’ll find yourself with butter instead of whipped cream.
- Lining the loaf pan with parchment paper before adding the ice cream mixture will help you to easily remove it. While this isn’t necessary if you plan to use an ice cream scoop, it can be handy for making homemade ice cream sandwiches.
- You can skip blending the sauce and swirl it in with strawberry bits in the sauce if you prefer.
- If you notice all of the strawberry bits keep sinking to the bottom when you are mixing them into the bowl, this may mean your ice cream isn’t cold enough or is warming up too fast. Place the mixing bowl into the freezer for about 30 minutes, then try mixing again. If you have already poured the ice cream mixture into the pan, add the swirls and place the ice cream pan in the freezer. After about 30 minutes, add extra diced strawberries on top to help distribute the strawberry pieces more evenly in the ice cream.
Nutrition Information
Show Details
Calories
538kcal
(27%)
Carbohydrates
52g
(17%)
Protein
8g
(16%)
Fat
35g
(54%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
112mg
(37%)
Sodium
106mg
(4%)
Potassium
377mg
(11%)
Fiber
1g
(4%)
Sugar
51g
(102%)
Vitamin A
1347IU
(27%)
Vitamin C
23mg
(26%)
Calcium
246mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 35g | 54% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 112mg | 37% |
| Sodium | 106mg | 4% |
| Potassium | 377mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 1347IU | 27% |
| Vitamin C | 23mg | 26% |
| Calcium | 246mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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