Description
A simple, no churn strawberry swirl ice cream made with only a few ingredients, perfect for summer cravings.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- A pinch of sea salt (optional)
- 1–2 tablespoons of strawberry jam (optional)
- Crushed graham crackers or shortbread (optional)
- A handful of finely chopped dark chocolate or chocolate chips (optional)
Instructions
- Chill and whip the cream: Place a large mixing bowl and the beaters in the fridge for about 10–15 minutes. Pour the heavy cream into the chilled bowl and beat until stiff peaks form.
- Combine the condensed milk and vanilla in a separate bowl to create the ice cream base.
- Fold in the whipped cream gently to maintain airiness.
- Make the strawberry compote: Cook chopped strawberries with sugar and lemon juice over medium heat until syrupy.
- Layer and swirl: Spoon half of the ice cream base into a loaf pan, dollop half of the compote, add the remaining base and compote, then swirl gently.
- Freeze the ice cream for at least 4–6 hours, preferably overnight.
Notes
Ensure the strawberry compote is cooled to room temperature before adding to the whipped base. Use a metal loaf pan for quicker freezing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: no churn, strawberry, ice cream, dessert, summer treat