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Creamy No-Churn Strawberry Blueberry Swirl Ice Cream Cake

no-churn strawberry blueberry swirl ice cream cake - featured image
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A simple and delicious no-churn ice cream cake featuring creamy vanilla base swirled with fresh strawberry and blueberry purées, perfect for summer and celebrations.

Ingredients

Scale
  • 2 cups cold heavy whipping cream (480 ml)
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and chopped
  • 1 cup fresh blueberries
  • 2 tablespoons sugar (adjust to taste)
  • 2 teaspoons lemon juice (divided)
  • Pinch of salt (optional)

Instructions

  1. Rinse the strawberries and blueberries well. Chop the strawberries roughly.
  2. In separate small bowls, blend the strawberries and blueberries each with 1 tablespoon sugar and 1 teaspoon lemon juice until smooth. Taste and add more sugar if needed. Set aside.
  3. Pour 2 cups (480 ml) of cold heavy whipping cream into a large chilled bowl. Beat on medium-high speed until stiff peaks form, about 3-5 minutes.
  4. Gently fold in the 14 oz (396 g) can of sweetened condensed milk and 1 teaspoon vanilla extract into the whipped cream, being careful not to deflate the mixture.
  5. Line a loaf or springform pan (8×4 inch) with plastic wrap or parchment paper.
  6. Spoon half of the cream mixture into the pan and spread evenly.
  7. Drizzle half of the strawberry purée over the cream, followed by half of the blueberry purée. Use a knife or skewer to swirl the purées gently through the cream to create ribbons.
  8. Repeat with the remaining cream mixture and purées, swirling again to create a marbled effect.
  9. Cover the pan tightly with plastic wrap and freeze for at least 6 hours or overnight.
  10. Remove from freezer 10 minutes before slicing to soften slightly. Lift the cake out using the plastic wrap and slice with a warm knife for clean cuts.

Notes

Use cold cream for best whipping results. Fold gently after adding condensed milk to keep the mixture airy. Swirl purées gently to create pretty ribbons without overmixing. Freeze at least 6 hours or overnight for best texture. Let cake soften 10 minutes before slicing and use a warm knife for clean cuts. Frozen berries can be used if thawed and drained well. For dairy-free version, substitute coconut cream and sweetened condensed coconut milk.

Nutrition

Keywords: no-churn ice cream cake, strawberry swirl, blueberry swirl, summer dessert, easy ice cream cake, no ice cream maker, no-bake dessert

Find it online: https://bitefuljoy.com/creamy-no-churn-strawberry-blueberry-swirl-ice-cream-cake-recipe-easy-step-by-step/