Strawberry Swirl Ice Cream

5 from 3 votes

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!

Prep Time30

Cook Time6

Freeze Time6

Total Time42

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 456kcal

Author: Lee

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

US Customary - Metric

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!

Video

Notes

Vegan: Use vegan sugar, vegan baking sticks, non-dairy milk, dairy free heavy whipping cream, vegan sweetened condensed milk and vegan curd.

Storing: 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 for up to 14 days.

Serving: Let sit at room temperature for 10 minutes prior to serving.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition