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Strawberry Mango Swirl Ice Cream
A creamy, homemade, no-churn strawberry ice cream made using fresh strawberries and swirled with mango puree. The easiest and best summer dessert ever!
Equipment
Ingredients
- 2 cups heavy whipping cream cold (16oz)
- 1 14 oz can sweetened condensed milk fat-free or regular
- 1 teaspoon vanilla extract
- ½ teaspoon salt optional
- ¾ cup strawberries puree 1 cup fresh or frozen strawberries about 6oz
- ½ cup mango puree fresh ( 1 mango pulp pureed) or frozen
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Instructions
For eggless vanilla ice cream base
- Chill the stand mixer bowl and whisk attachment in the freezer 15 mins prior to making the ice cream. Ensure the whipped cream is chilled and in the refrigerator until ready to use.
- Using a stand mixer fitted with whisk attachment, whip the cold whipping cream on medium/ high speed until soft peaks form (about 2- 4 mins).
- Switch off the mixer and add in the condensed milk and vanilla extract.
- Turn the mixer on to high and whisk until the mixture is thick, fluffy and forms stiff peaks (about another 2-3 mins). Turn off and take the bowl out.
- Vanilla ice cream base is ready!! This can be frozen to make delicious creamy vanilla icecream.
For Strawberry Ice cream
- Stir in strawberry puree into the fluffy vanilla ice cream base and gently fold using a spatula until well combined and even in color.
- Fresh strawberries give a light pink color. If you prefer a bit of dark pink color, add in a drop or two of red food color (completely optional) and gently fold (using a spatula) again until well combined.
- Strawberry ice cream is ready!! This can be frozen to make delicious creamy strawberry ice cream. To take it up a notch, follow the below steps.
For mango swirls
- Take a freezer-safe, airtight ice-cream container with lid, and in it add half of the strawberry ice cream base and sprinkle in half of the mango puree.
- Make swirls using a knife or back of a spoon.
- Pour the remaining strawberry ice cream base and sprinkle the rest of the mango puree and make swirls again. Ensure the spoon or knife runs till the ends.
- Close the lid airtight and immediately transfer to the freezer. Freeze for a minimum of 8 hours or overnight before eating.
- Creamy, homemade no-churn strawberry-mango swirl ice cream is ready!! Serve as is or with toppings like fresh mango and/or strawberries pieces or nuts in a bowl or some waffle cones.
Notes
Tips on Storing homemade Ice Cream
- Use a good quality, freezer-safe, airtight container with a tight lid.
- Store ice cream at the back of the freezer where the temperature is coldest.
- As you eat, place a plastic wrap directly touching the surface of ice cream to prevent ice crystals.
- Use fresh, red, and in-season strawberries for the best flavor.
- You can use fresh mangoes or store-bought mango puree for the swirls.
- Chill the whisk and bowl before you start whipping.
- Adding food color is optional and will just enhance the color with no change to flavor.
- For smoother ice cream, freeze as soon as your ice cream is poured into the container to prevent ice crystals.
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