These easy, no-bake Baileys Strawberry Cheesecake in cups, featuring a pleasant strawberry milkshake flavor! Make…
Strawberry Swirl Ice Cream (No-Churn)
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Easy no-churn strawberry swirl ice cream that you can make at home without an ice cream machine! Yay to easy cool treat in this hot weather!
How about some scoops of cold ice cream in this hot weather?
It can be quite hot and unbearable to be in the kitchen baking sweet treats these days. This no-bake strawberry swirl ice cream is such an easy treat for everyone!
No-Churn Ice Cream
This no-churn strawberry swirl ice cream recipe does not require an ice cream maker to make. In fact, you can have creamy homemade ice cream easily in just a few hours of time!
You may find a lot of homemade ice cream recipes that start on a creme anglaise base. For this no churn ice cream, we will just need 2 simple ingredients and 2 simple steps for the base. No cooking required!
What Ingredients Do I Need?
The base of no-churn ice cream is simply just dairy whipping cream and condensed milk. We will also add in flavorings as well as mix-ins:
- Condensed Milk
- Dairy Whipping Cream: I like to use Elle & Vire whipping cream. Get the dairy whipping cream (35-38% fats), not the non-dairy ones.
- Vanilla Extract
- Salt
- Strawberry Sauce: You can see my homemade strawberry sauce recipe here! If you don’t like strawberries, you can also use other types of fruit coulis / compote. I will recommend you to mash or blend the strawberry sauce for a smoother texture in the ice cream.
How Can I Make This Strawberry Swirl Ice Cream?
We will just need to whip the whipping cream, vanilla extract and salt till stiff peaks form (straight peaks). Then, we will add in the condensed milk and mix till combined.
In this hot weather, do use cold cream and try to keep it chilled as you whip it.
To do this, I always place my mixing bowl (metal) and whisk or beaters in the freezer for 5-10 mins before whipping the cream. And while whipping, if I am using hand mixer, I will place the bowl over a larger bowl of ice water. This can help prevent splitting or separating. If the cream separates from over-beating, you will have to use a new batch of cream and start over.
After mixing in the condensed milk, the base is done! Next step would be to alternate layer the ice cream base and strawberry sauce. Leave the ice cream to set in the freezer for a couple of hours before serving. It’s that simple!
>> MORE NO-BAKE RECIPES:
Does No Churn Ice Cream Taste Like Regular Ice Cream?
I find the taste a little different compared to the ones we can buy from supermarkets. It is slightly richer and creamier – probably from the condensed milk. The strawberry sauce helps to cut through the richness of the ice cream, and makes the taste pretty balanced!
How To Store This Homemade Ice Cream?
You can store the ice cream in a freezer safe container, such as Glad. I am using the enamel container from Muji.
Alternatively, you can also use a deep loaf cake pan to store it.
For containers that do not come with a lid, simply smooth the surface of the ice cream as much as possible. Press a piece of baking paper against the surface, and cling wrap the entire container before freezing it.
The ice cream, with lid or tightly cling wrapped, should keep for about 2 weeks in the freezer.
Strawberry Swirl Ice Cream (No Churn)
- Prep Time: 30 Mins
- Total Time: 30 minutes
Description
Easy no-churn strawberry swirl ice cream that you can make at home without an ice cream machine! Yay to easy cool treat in this hot weather!
Ingredients
Scale
Ice Cream:
- 255g condensed milk
- 2 tsp vanilla extract
- Pinch of salt
- 335g dairy whipping cream
Strawberry Sauce:
- 500g strawberries, hulled
- 60g caster sugar
- 2 tbsp lemon juice
- 3 tbsp water
Instructions
Strawberry Sauce:
- Hull the strawberries and cut each strawberry into 4 pcs, or dice it.
- In a deep pot, toss together the cut strawberries, sugar, lemon juice and water. Set aside for 5-10 mins.
- Over the stove on medium-low heat, bring the strawberries to a boil, while stirring constantly. You may turn down the heat if it is boiling vigorously.
- Continue to simmer till the sauce thicken slightly. As it simmers, you can use your spatula or wooden spoon to break up the strawberries, by pressing against bottom of the pot.
- You can use the sauce as it cools, or prepare this 1 day ahead. We will be using about 1/2 portion of this strawberry sauce in the ice cream, or more if you like.Â
Ice Cream:
- In a large bowl using hand mixer or stand mixer, whip together the whipping cream, vanilla extract and salt, on medium-high speed until stiff peaks form. Add condensed milk and beat on low speed to combine.
- Pour about 1/3 of the ice cream mixture into a freezer safe container. Pour in a portion of the strawberry sauce, followed by ice cream mixture. Repeat.
- Reserve just a little amount of strawberry sauce to decorate the surface of the ice cream. This is because the strawberry sauce will turn “icy” after freezing. This helps easy scooping if it is not too “icy” on top.
- Dollop strawberry sauce on the surface. Swirl using a skewer or knife, cutting through the ice cream mixture.
- Freeze for 6 hours or overnight.
Notes
You can prepare the strawberry sauce 1 day in advance. We will be using only about 1/2 portion of the sauce (or to your preference). You can reserve the rest of the sauce as topping when you serve the ice cream.
Before you serve, leave the ice cream on countertop for a few mins before scooping, as it would be a little harder to scoop right out from the freezer.
- Category: Desserts
- Method: No-Bake
Keywords: Strawberry Swirl Ice Cream (No Churn)
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