Guys, I’m so excited about this strawberry swirl ice cream recipe. I’ve posted a strawberry ice cream recipe before, but this strawberry swirl ice cream recipe is no churn, does not require an ice cream maker and has only four ingredients. It could not be easier to make, it’s super creamy and the most beginner friendly DIY ice cream recipe.
As it doesn’t require an ice cream maker, you do need to freeze it so it sets, so you need to prep in advance. But you’d have to freeze your bowl for your ice cream maker anyway, so it’s a similar prep time, but in reverse. You also need a mixer for this recipe to whip that cream and thicken it to make your ice cream as creamy as possible.
NUTRITIONAL INFORMATION
One two-scoop serving contains 267 calories, 1g of fibre and 1.5g of protein.
INGREDIENT CHOICES AND SUBSTITUTIONS
I’ve used the Nestle Vegan Condensed Milk and Elmlea Plant Double Cream for this recipe and haven’t tried it with any other dairy alternatives, but it should work with alternatives. Please note you need a thicker cream for this recipe, it will not work with a plant single.
HOW TO STORE AND KEEP
Ice cream, of course, needs to be kept in the freezer. This recipe should keep for up to a month. You may need to remove it from the freezer five minutes or so before serving to thaw it slightly.
VEGAN STRAWBERRY SWIRL ICE CREAM RECIPE
Deliciously creamy vegan strawberry swirl ice cream recipe with just four ingredients.
This recipe is gluten free, dairy free and vegan friendly.
Vegan Strawberry Swirl Ice Cream Recipe
Deliciously creamy vegan strawberry swirl ice cream recipe with just four ingredients.
Course Dessert
Cuisine American, British
Keyword Strawberry Swirl Ice Cream
Prep Time 10 minutes
Plus Freezing Time 6 hours
Total Time 6 hours 10 minutes
Servings 10 Servings
Calories 267 kcal
Ingredients
- 425 g vegan double cream
- 320 g vegan condensed milk
- 40 g ground almonds
- 3 heaped tbsp strawberry jam
Instructions
- Add the dairy-free cream into a mixing bowl and whisk until you get a thick whipped cream. A stand mixer with balloon whisk attachment or hand whisk on a high speed works great. Then add the condensed milk and ground almonds and use your mixer again to fully combine. Whisk until fully combined.
- Spoon half the ice-cream mixture into a freezer-safe tin or container, swirl through two tablespoons of the jam. Add the rest of the cream mix and swirl the remaining jam. Use more/ less jam until you reach your ideal amount.
- Cover the ice cream and freeze for around 3-4 hours for soft scoop or at least 6 hours until firm.
