This Strawberry Mango Swirl Ice Cream is a creamy, no-churn dessert that blends the natural sweetness of fresh strawberries with the tropical richness of mango puree.
It’s made without eggs and uses wholesome ingredients for a light, satisfying treat.
High in natural vitamins and antioxidants, it’s quick, easy, and perfect for everyday indulgence or summer gatherings.
Strawberry Mango Swirl Ice Cream
Equipment
- 1 stand mixer with whisk attachment
- 1 freezer-safe airtight container
- 1 mixing bowl (chilled)
Ingredients
Ice Cream Base:
- 2 cups 480 ml cold heavy whipping cream
- 1 can 14 oz / 396 g sweetened condensed milk (regular or fat-free)
- 1 teaspoon vanilla extract
- ½ teaspoon salt optional
Strawberry Swirl:
- ¾ cup about 6 oz / 170 g fresh or frozen strawberries, pureed
Mango Swirl:
- ½ cup about 120 ml fresh mango puree (from 1 mango) or frozen mango puree
Instructions
- Prepare Equipment and Ingredients: Before starting, ensure all your ingredients are ready and chilled for the best results. Place the mixing bowl and whisk attachment of your stand mixer in the freezer for at least 15 minutes. This step helps achieve a lighter and fluffier whipped cream base. Keep your heavy whipping cream refrigerated until ready to use. If using frozen strawberries or mango puree, thaw them slightly so they blend smoothly.
- Make the Whipped Cream Base: Pour the cold heavy whipping cream into the chilled mixing bowl. Attach the whisk attachment to your stand mixer and begin whipping on medium to high speed. Whip for about 2 to 4 minutes until soft peaks start forming — this means when you lift the whisk, peaks form but slightly droop. The cream should be airy, smooth, and hold a light shape.
- Add Sweetness and Flavor: Switch the mixer off and gently add the sweetened condensed milk and vanilla extract to the whipped cream. Sprinkle the optional salt at this stage if desired to enhance the flavor. Turn the mixer back on to high speed and whip for another 2 to 3 minutes until the mixture becomes thick, glossy, and holds stiff peaks. This mixture is now your smooth vanilla ice cream base.
- Prepare Strawberry Puree: While whipping the base, prepare your strawberry puree if not already done. Wash fresh strawberries thoroughly, remove stems, and pat dry. Blend them in a food processor or blender until smooth. For frozen strawberries, thaw slightly before blending. Strain the puree through a fine mesh sieve for a smoother texture if desired. Measure out ¾ cup of puree for the recipe.
- Fold Strawberry Puree into Base: Transfer the vanilla ice cream base into a large mixing bowl if needed. Add the prepared strawberry puree to the base. Using a spatula, gently fold the puree into the base in slow, sweeping motions to maintain the airiness. Continue folding until the mixture has an even pink hue. If you prefer a deeper pink color, add one or two drops of red food coloring and fold gently. Avoid overmixing, as this can deflate the whipped texture.
- Layer Strawberry and Mango for Swirl: Prepare your freezer-safe airtight container for layering. Pour half of the strawberry ice cream base into the container. Spoon half of the mango puree evenly over the top. Using a butter knife or the back of a spoon, gently swirl the mango puree into the strawberry base to create a marbled effect. Pour the remaining strawberry base on top, then add the rest of the mango puree. Repeat the swirling process so the mango is evenly dispersed and visually appealing throughout the ice cream.
- Freeze for Optimal Texture: Seal the container tightly with a lid or plastic wrap. Place the container in the coldest part of your freezer for even freezing. Freeze for at least 8 hours, or preferably overnight, to allow the ice cream to fully set. This slow freezing keeps the texture creamy and smooth while preventing unwanted ice crystals.
- Serve and Enjoy: Remove the container from the freezer about 5 minutes before serving to soften slightly for easier scooping. Scoop generous portions into bowls or cones. Garnish with fresh strawberry slices, diced mango, or crushed nuts if desired. Enjoy this tropical swirl treat as a refreshing dessert on a warm day or a special everyday indulgence.
- Tips for Perfect Ice Cream Every Time: Always use chilled ingredients and equipment to ensure the best texture. Fold gently to preserve air in the whipped cream base. Store in an airtight container to prevent freezer burn. Consume within 1 week for peak freshness.
Notes
- Use ripe, in-season strawberries and mangoes for the freshest, most flavorful results.
- Ensure the cream and bowl are well-chilled before whipping for a light, airy texture.
- Gently fold purees into the base to preserve the whipped cream’s fluffiness.
- Use an airtight, freezer-safe container to prevent ice crystals and maintain creaminess.
- This recipe works best when frozen for at least 8 hours, preferably overnight.
Chef’s Secrets for Creamy Perfection
The secret to ultra-creamy no-churn ice cream lies in preparation and technique.
Chilling your bowl and whisk ensures the cream whips evenly and holds its structure.
Using sweetened condensed milk adds both sweetness and smoothness without the need for eggs or an ice cream maker.
When folding fruit purees, use gentle strokes to avoid deflating the base — this keeps your ice cream light yet rich.
For a visually stunning dessert, alternate layering strawberry and mango purees and swirl lightly for a beautiful marbled effect.
Serving Suggestions for Maximum Enjoyment
Serve this strawberry mango swirl ice cream on its own or as part of a larger summer dessert spread.
It pairs beautifully with fresh fruit slices, such as strawberries, mango chunks, or kiwi for extra freshness.
For added texture, sprinkle chopped nuts, granola, or toasted coconut on top.
Try serving it in waffle cones for a nostalgic treat, or alongside sponge cake for an elevated dessert experience.
This recipe is also ideal for parties — simply scoop into bowls and garnish for a vibrant presentation.
Storage Tips for Best Results
Store your strawberry mango swirl ice cream in a high-quality, airtight container to preserve flavor and texture.
Always keep the container sealed tightly to prevent freezer burn.
Place it in the coldest section of your freezer for consistent freezing.
To avoid ice crystals forming on the surface, press a piece of plastic wrap directly onto the ice cream before sealing.
For the best texture, consume within one week.
When serving, allow the ice cream to sit for 5 minutes outside the freezer so it softens slightly for smooth scooping.
Frequently Asked Questions
1. Can I use frozen fruit for this recipe?
Yes — both frozen strawberries and mangoes work well. Thaw them slightly before pureeing to ensure smooth texture.
Frozen fruit also adds convenience and makes this recipe year-round accessible, but fresh fruit provides a brighter flavor and color.
2. How can I make this recipe vegan or dairy-free?
Replace the heavy cream with coconut cream or a plant-based whipping cream, and use a vegan condensed milk substitute (available in most supermarkets or online).
Keep in mind that plant-based cream may alter the texture slightly but will still produce a delicious result.
3. Can I make this recipe without a stand mixer?
Yes — you can use a handheld electric mixer or a regular whisk, though it may require more time and effort to achieve the stiff peaks needed. A stand mixer simplifies the process and yields the fluffiest texture.
4. How do I avoid ice crystals in no-churn ice cream?
The key is to store your ice cream in an airtight container and freeze it quickly in the coldest part of your freezer.
Press plastic wrap directly over the surface before sealing to prevent air exposure, which can cause ice crystals to form.
5. Can I prepare this recipe ahead of time for events?
Absolutely — this recipe is ideal for making ahead of time. Prepare the ice cream base and fruit purees a day in advance, then assemble and freeze.
For best flavor and texture, freeze for at least 8 hours or overnight before serving.
