Ingredients

The Strawberry Swirl:

  • 2 cups fresh strawberries, hulled and sliced

  • 1/4 cup granulated sugar

  • 1 tablespoon lemon juice

The Ice Cream Base:

  • 2 cups (480ml) heavy whipping cream, chilled

  • 1 can (14oz) sweetened condensed milk, chilled

  • 1 teaspoon pure vanilla extract

  • A pinch of salt

Instructions

1. Prepare the Strawberry Reduction

In a small saucepan, combine the strawberries, 1/4 cup sugar, and lemon juice. Cook over medium heat, mashing the berries with a fork as they soften. Let the mixture simmer for about 10–15 minutes until it thickens into a jam-like consistency.

Pro Tip: Strain the mixture through a fine-mesh sieve if you want a perfectly smooth swirl without seeds. Let it cool completely in the fridge before using.

2. Whip the Cream

In a large, chilled glass bowl, pour in the heavy whipping cream. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. Be careful not to over-beat, or it will turn into butter!

3. Fold the Base

In a separate medium bowl, whisk together the sweetened condensed milk, vanilla extract, and a pinch of salt. Gently fold about a cup of the whipped cream into the condensed milk to lighten it up. Then, pour that mixture back into the main bowl of whipped cream. Use a spatula to gently fold everything together until combined.

4. Create the Swirl

Pour half of the ice cream mixture into a chilled loaf pan or freezer-safe container. Drizzle half of your cooled strawberry reduction over the top. Use a butter knife or a skewer to gently swirl the red sauce into the white base. Repeat with the remaining ice cream and strawberry sauce.

5. Freeze and Serve

Cover the container tightly with plastic wrap or a lid. Freeze for at least 6 to 8 hours, though overnight is best for the perfect scooping consistency.

Serve in chilled bowls with a few fresh mint leaves or extra sliced strawberries on the side for that gourmet look!