Quick No-Churn Strawberry Swirl Ice Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A luscious, no-churn ice cream with fresh strawberry puree swirled through velvety whipped cream and sweetened condensed milk for an effortless homemade treat. This American-inspired recipe, ready in about 15 minutes, layers heavy whipping cream, sweetened condensed milk, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 270 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 8 American cuisine 270 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Blenders that make this properly smooth → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Place 1 1/2 cups hulled and quartered fresh strawberries, 1/3 cup granulated sugar, and 1 tbsp lemon juice in a blender or food processor; blend until smooth. Set aside 1/3 cup strawberry puree for swirling and chill the rest.
  2. Step 2: In a large chilled mixing bowl, whip 2 cups cold heavy whipping cream on high speed until stiff peaks form, about 3-4 minutes.
  3. Step 3: Gently fold 1 can (14 oz) sweetened condensed milk and 1 tsp vanilla extract into the whipped cream until fully combined and smooth.
  4. Step 4: Fold in the remaining chilled strawberry puree carefully to create a marbled effect.
  5. Step 5: Pour half of the ice cream mixture into a 9x5-inch loaf pan, then drizzle half of the reserved 1/3 cup strawberry puree over the top. Use a knife or skewer to gently swirl the puree through the ice cream.
  6. Step 6: Repeat layering with the remaining ice cream mixture and strawberry puree, swirling again.
  7. Step 7: Cover the pan tightly with plastic wrap and freeze for at least 6 hours or overnight until firm.
  8. Step 8: Let the ice cream sit at room temperature for 5 minutes before scooping and serving.

Related recipes