This Strawberry Swirl Ice Cream is an absolute dream. It starts with a homemade no-churn vanilla ice cream base swirled with a smooth and creamy strawberry curd! You do need to make the curd ahead of time, but the ice cream itself only takes 15 minutes to mix up (minus freezing time) and no machine is needed! If that wasn't enough, this recipe is gluten free, nut free, egg free and can be made vegan with a few tweaks!
This Strawberry Swirl Ice Cream is not overly sweet. The vanilla and strawberry swirl together so you get both in every spoonful! It is truly the perfect blend of flavors! My daughter is strawberry obsessed and she adores this strawberry ice cream! Although the strawberry curd does need to be made beforehand, no ice cream maker is needed for this recipe, making it super simple to whip up!
For more strawberry recipes, try my Strawberry Cobbler, my No-Bake Strawberry Pie, my super popular Strawberry Sugar Cookies and my Eggless Strawberry Cake.
Reasons to Love This Strawberry Swirl Ice Cream
- Allergy Friendly- This ice cream is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Super Creamy- This ice cream is so creamy and smooth!
- Eggless Strawberry Curd- We use a quick and easy strawberry curd recipe! It’s easy to make and so delicious. You will need to make it in advance for this recipe. Only about 30 minutes beforehand.
- Easy To Make- No machine is needed and it only takes 15 minutes to whip this ice cream up (after the curd has been made).
Ingredient Notes
- Granulated Sugar- Gives the curd that lovely sweetness that offsets the tartness!
- Cornstarch- Since this is an eggless curd, we need the cornstarch to thicken the curd. This is needed otherwise the curd will not set.
- Kosher Salt- Helps to draw out all the flavors.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Water- We use water in this recipe as well for added moisture. If we only used milk, the color of this curd would be a dusty mauve color which is not what we're going for.
- Lemon Juice- Lemon juice helps add some tartness into this recipe, but also is needed for thickening the curd. Make sure you used fresh squeezed, otherwise the curd may not thicken the right way.
- Frozen Strawberries- I used frozen strawberries in this recipe to save time, but I've also made it with fresh. If using fresh, make sure you dice the strawberries after washing and drying them. Also, make sure to use the same amount of grams (288 grams).
- Butter- We need two tablespoons of unsalted butter or vegan baking stick to help add to the curd's creaminess after it comes off the heat.
- Sweetened Condensed Milk- It helps the ice cream to be thick, creamy and sweet.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf or the ice cream will have a chemical flavor.
- Heavy Cream- We need 2 cups (1 pint).
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Ice Cream
- Use a dairy-free heavy whipping cream.
- Only use vegan sweetened condensed milk that's also gluten free.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Strawberry Swirl Ice Cream
Here are the step by step instructions for making this strawberry ice cream!
Step 1: Make the Strawberry Curd
Add the granulated sugar, cornstarch, kosher salt to a medium pan and whisk to combine.
Whisk in the milk, water and lemon juice.
Add in the strawberries and cook everything over medium heat, stirring frequently and mashing the strawberries with the back of a spoon. Cook until the mixture begins to bubble and becomes thick like pudding. About 4-6 minutes. Cook for an additional 30 seconds after it begins to boil.
Pour through a mesh colander into a heat safe bowl and set aside to cool. Once room temperature, cover and put in the fridge.
You want the strawberry curd thick and cool when you make the ice cream. Make sure it is made at least 30 minutes before.
Step 2: Mix all the Ingredients Minus the Heavy Cream
In a large bowl, use a spatula to combine sweetened condensed milk, vanilla and salt.
Step 3: Whip the Heavy Cream
In a separate large bowl, using a whisk or a hand mixer, beat the heavy cream until soft peaks form.
Step 4: Pour in the Condensed Milk Mixture
Once soft peaks form, pour the sweetened condensed milk mixture into the whipped cream. Whisk again until stiff peaks reform.
Make sure not to over whisk. Stop as soon as you get a stiff peak.
Step 5: Dollop the Strawberry Curd
Using the spatula, pour ⅓ of the ice cream into a 9 x 5 loaf pan.
Then dollop 6 teaspoons of cooled strawberry curd all over the top of the ice cream.
Step 6: Make Swirls, Add More Layers and Freeze
Make swirls with a butter knife.
Pour another ⅓ of the ice cream on top and once again dollop another 6 teaspoons of strawberry curd. Once again swirl with the knife.
Repeat this process one more time for a total of 3 times. Cover the ice cream and freeze overnight.
Expert Tips
- Make the Eggless Strawberry Curd First- Make this first so that it can cool. It needs to cool for at least 30 minutes prior to adding it to the ice cream. If it has solidified too much before adding it to the ice cream, just mix it with a spoon so it's smooth again. If it is still too thick, pop it in the microwave in a heat safe bowl and heat in 5 second increments until easy enough to dollop.
- Let the Ice Cream Freeze Overnight- No churn ice cream is simple to make but very soft. It really does need to freeze overnight otherwise it will be a soupy mess within a minute of taking it out of the freezer.
- Have the Ice Cream Sit Out Before Serving- Normally no churn ice cream is super soft when left out and will turn to soup in seconds. The acidity of the lemon juice seems to make it stay frozen a little longer. After about 10-15 minutes on the counter, the ice cream will have that creamy texture it’s supposed to have.
Recipe FAQs
Yes. This ice cream needs about 6-7 hours to freeze.
No churn ice cream is super soft and needs a long time to solidify. If you don’t freeze it overnight, it will be a soupy mess within minutes of being on your counter.
Yes. This is not sponsored but the brand silk makes one. It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein, last time I checked the label. Please always double check ingredients. And please note I cannot test this in my home as the ingredients contain our allergens.
Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container.
If using a loaf pan, cover the top with plastic wrap and then aluminum foil. Freeze for up to two weeks.
These are my favorite air tight freezer safe ice cream containers.
More Fruity Ice Creams You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Strawberry Swirl Ice Cream
Ingredients
For the Strawberry Curd
- ½ cup granulated sugar
- 2 rounded tablespoons cornstarch
- 1 pinch kosher salt
- ¼ cup milk
- ¼ cup water
- 2 tablespoons lemon juice (fresh squeezed)
- 2 cups sliced frozen strawberries (If using fresh strawberries, you can dice the strawberries)
- 2 tablespoons unsalted butter or vegan baking stick
For the Vanilla Ice Cream
- 14 ounces sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1 pinch kosher salt
- 2 cups heavy whipping cream
Instructions
For the Strawberry Curd
- In a medium saucepan whisk together the ½ cup granulated sugar, 2 rounded tablespoons cornstarch (26 grams) and 1 pinch kosher salt.
- Add in the ¼ cup milk, ¼ cup water and 2 tablespoons lemon juice. Whisk until everything is combined. It may take a minute for the cornstarch to be blended in.
- Add in the 2 cups frozen sliced strawberries (288 grams) and cook everything over medium heat, stirring frequently and mashing the strawberries with the back of the spoon. Cook until the mixture begins to bubble and becomes thick like pudding. About 4-6 minutes.Once bubbling, continue to cook for 30 more seconds.
- Remove from heat and immediately whisk in the 2 tablespoons butter.
- Place a mesh colander over a heat proof bowl and pour the curd through the colander to strain it. Make sure not to press down on the strawberries too hard or the seeds will push through into the curd. The curd will now be silky smooth with a pudding texture.Set aside to cool or refrigerate.
For the Strawberry Swirl Ice Cream
- In a large bowl, using a spatula, combine the 14 ounces sweetened condensed milk, 2 teaspoons pure vanilla extract and the remaining 1 pinch of kosher salt until combined.
- In a separate large bowl, using a whisk or a hand mixer, mix the 2 cups heavy cream until soft peaks form.
- Once soft peaks form, pour the sweetened condensed milk mixture into the whipped cream.Whisk everything together until stiff peaks form. Stop immediately when you see a stiff peak. Do not over whisk.
- Pour ⅓ of the ice cream into a 9 x 5 loaf pan. Then dollop 6 teaspoons of cooled strawberry curd all over the top of the ice cream. Take a butter knife and make swirls.
- Pour another ⅓ of the ice cream on top and once again dollop another 6 teaspoons of strawberry curd.
- Once again swirl with the knife. Repeat this process one more time for a total of 3 times.
- If using a loaf pan, cover the pan in plastic wrap, then aluminum foil and freeze for at least 6 hours or overnight. You can also use an airtight freezer safe ice cream container.
- When ready to serve, let ice cream sit out for about 10-15 min prior to serving, to soften. Enjoy!
Steve says
So easy and so good! I love strawberries and ice cream!
John says
This was so easy to make! I couldn't believe how great it tasted!
Donna Dipaola says
I had my husband make this for us. We both loved it!