Strawberry Swirl No-Churn Ice Cream
A creamy no-churn ice cream layered with sweet and tangy strawberry ribbons, creating a refreshing homemade dessert with a beautiful marbled finish.
Equipment
- Mixing bowls
- electric mixer or whisk
- Spatula
- freezer-safe container
Ingredients
- 2 cups heavy whipping cream, chilled
- 1 can sweetened condensed milk
- 1 cup fresh strawberries, crushed or lightly mashed
- 1 teaspoon lemon juice
Instructions
- In a large mixing bowl, beat the cold heavy cream until it becomes airy and forms soft to firm peaks.
- In a separate bowl, combine the sweetened condensed milk with the lemon juice, stirring until well incorporated.
- Slowly fold the whipped cream into the milk mixture, using gentle motions to keep the mixture light and smooth.
- Add the mashed strawberries and lightly fold just enough to create streaks throughout the mixture.
- Transfer the mixture into a freezer-safe container and spread evenly.
- Cover and freeze for at least 6 hours, or until the texture becomes firm.
- Scoop and serve once fully set.
Notes
- For a more defined swirl pattern, avoid excessive mixing after adding the strawberries.
- Using ripe strawberries enhances both color and natural sweetness.
- Let the ice cream soften slightly before scooping for a smoother texture.