Strawberry Mango Swirl Ice Cream
A smooth and creamy no-churn ice cream made with fresh strawberry puree, swirled with vibrant mango puree. This easy recipe requires minimal prep, no eggs, and delivers a naturally fruity, refreshing dessert perfect for summer.
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.
