Strawberry Swirl No-Churn Ice Cream

This Strawberry Swirl No-Churn Ice Cream is super easy to make, absolutely delicious and is the essence of summer!This post contains Amazon affiliate links for your convenience at no additional cost to you.

If I were pressed to tell you what my favorite dessert categories are, I’d say cookies and ice cream.

To be more specific I would say, chewy chocolate chip cookies without nuts and coffee ice cream with ground coffee beans and chunks of milk chocolate.

So why am I writing about Strawberry Swirl No-Churn Ice Cream?

Whole, fresh strawberries on wood table. Well, it’s summer, and in the summer all bets are off because it’s all about seasonal fruit. I can’t get enough! Especially super sweet strawberries!

While you know I adore my special ice cream maker, I also love making no-churn ice cream recipes. Strawberries and sweetened condensed milk in food processor.

What Does Churning Mean?

Churning means to move around vigorously. And in the case of making ice cream, it means to turn milk or cream in a machine to make butter.

Soft Strawberry Swirl No-Churn Ice Cream in a bread pan before freezing.

So What is No-Churn Ice Cream?

No-churn ice cream is exactly that — ice cream that has not been churned. No machine is needed to make it!
No-churn ice cream is the probably the fastest way to make ice cream.
You don’t have to pre-freeze a container for no-churn ice cream. It’s put together with a few ingredients, and generally frozen for just a few hours.
There are essentially only two necessary ingredients for no-churn ice cream: heavy cream and sweetened condensed milk. Beyond that, it’s simply a matter of what flavors you want to add.

Top view of Strawberry Swirl No-Churn Ice Cream in a small white mug with strawberry on top.

No-Churn vs. Churn Ice Cream

I think both no-churn and churned ice creams can be delicious. I love them both. In my experience churned ice creams can have a smoother, creamier texture. Does that make them better? No, just different.

Sometimes I love getting out my ice cream machine and making a day of it, and other times, like the day I made this delicious Strawberry Swirl No-Churn Ice Cream, I wanted to keep things simple, not use too many dishes, and start eating it sooner than later. 😉

Close up of Strawberry Swirl No-Chrun Ice Cream in a white cup. Here are a couple more delicious summer no-churn ice cream recipes:

And a few more sweet summer strawberry recipes:

Now enjoy every last scoop of your Strawberry Swirl No-Churn Ice Cream!

Strawberry Swirl No-Churn Ice Cream

This Strawberry Swirl No-Churn Ice Cream is super easy to make, absolutely delicious and is the essence of summer!

*Makes about 1 1/2 quarts

1 1/2 pounds fresh strawberries, (divided (see notes))
2 teaspoons granulated sugar
2 teaspoons pure vanilla extract, (divided)
1 (14-ounce) can sweetened condensed milk
2 cups heavy cream

Wash, dry and remove the stems from the strawberries. Add 1-pound of them to a food processo r fitted with the blade attachment and set aside.
Finely chop the remaining 1/2-pound of strawberries and add them to a small sauce pan with the sugar and 1 teaspoon of the vanilla. Place over medium heat and once the strawberries are very hot, turn the heat to a low simmer. Let them cook until they break down, and it become almost like a thick syrup, about 7 minutes. Set aside to cool to room temperature.
Add the sweetened condensed milk and remaining 1 teaspoon of vanilla to the food processor with the other strawberries and blend until smooth. Set aside.
Pour the cream into a large mixing bowl and use an electric mixer to whip until stiff peaks from. Then add the mixture from the food processor to the bowl and use a large rubber spatula to fold everything together until it’s evenly blended.
Pour into a container that will hold at least 1 1/2 quarts, preferably a large/long bread pan. Cover tightly with plastic wrap and place in the freezer for 1 hour. Then drizzle it with the strawberry mixture from the sauce pan and use a knife to swirl it in, being sure it reaches deep into the mix. Cover with the plastic wrap again, and freeze for at least another 4 hours and ideally overnight.