Strawberry Swirl No-Churn Ice Cream

Servings: 1 litre serving(s)

Prep time: 20 minutes

Total time: 380 minutes

Cooking time: 360 minutes

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Strawberry swirl no-churn ice cream: no ice cream maker required. Takes five minutes to mix up and six hours to freeze. Creamy and delicious.

A creamy and delicious no-churn ice cream.

No-churn ice cream is one of my greatest food discoveries. So simple to make and deliciously rich you can customize the recipe according to what’s in season, or just your whims. (I introduced the basic recipe to my brother and he has made it with everything from Nutella to peanut butter to crushed Score bar and his experiments continue.)

Strawberry swirl no-churn ice cream: no ice cream maker required. Takes five minutes to mix up and six hours to freeze. Creamy and delicious.

Now that it’s berry season I have begun to swirl jams and compotes through the recipe. I have found that jams, with their high sugar content, work well in this no-churn recipe. If you’re going to use a compote (like a rhubarb compote) be sure to cook it down until it’s quite jammy, otherwise the texture will be more like a fruit-ice when it freezes. Tasty, but it will soften more slowly than the ice cream when you’re eating a bowlful.

Strawberry swirl no-churn ice cream is one of the easiest recipes you’ll find. No ice cream maker required. It takes five minutes to mix up and six hours to freeze. Creamy and delicious.

This ice cream recipe is equally delicious with strawberry rhubarb jam.

Strawberry Swirl No-Churn Ice Cream Recipe

Yield: about 1 liter (1 quart) of ice cream


  • 1 can (300 ml) sweetened condensed milk
  • 2 tablespoons Grandma Molasses
  • 2 cups heavy cream (whipping cream)
  • ½ tsp. ginger
  • ¾ cup strawberry preserves or jam or 1 cup fresh mashed strawberries sweetened with 2 Tbsp. sugar


  1. Line a 9×5 inch loaf pan with parchment paper.
  2. In a small bowl, whisk together the sweetened condensed milk, ginger and the molasses.
  3. Whip the heavy cream until stiff peaks form.
  4. Drizzle in the condensed milk mixture and continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
  5. Fold the strawberry mixture into the cream mixture, and spread this in the prepared pan.
  6. Cover and freeze for at least 6 hours.

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6 thoughts on “Strawberry Swirl No-Churn Ice Cream

  1. Juanita says:

    How is the ginger incorporated in the recipe? And is it necessary?

    1. Hi Juanita, I have updated the recipe method to include instruction on the ginger. You can simply combine the ginger with the molasses and the sweetened condensed milk. Hope this helps!

  2. Margie Waldie says:

    Yes, I would like to receive recipes, but no more than 1 post a week or a month as I do get overloaded with emails.

    I also want to confirm that fancy molasses has absolutely no preservatives that reduce microorganisms I want to use it in my aerobic compost tea making that must multiply microorganisms. Any ingredient that stops this process, I really should not use. Please let me know if there is any ingredient added to stop spoilage that would prevent me from using it to make compost tea. Thanks a bunch.

    1. Hi Margie, I am pleased to inform you that our molasses contains no preservatives! It is completely safe to use in your compost tea

  3. Robin says:

    Is it fresh ginger you use?

    1. Bridget Oland says:

      Hi Robin, In this recipe it’s dried ginger I use.

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