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Creamy No-Churn Strawberry Swirl Ice Cream with Cookie Crumble - photo 1
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Creamy No-Churn Strawberry Swirl Ice Cream with Cookie Crumble

Desserts Desserts for Kids 480 min Medium 9 wyświetleń ~58.68 PLN - (0)
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Description

Delicate, homemade ice cream without a machine in the style of Sweet Blog — a velvety base of mascarpone and cream enriched with sweet condensed milk, complemented by an intense strawberry swirl and crunchy cookie crumble. The recipe combines simplicity and elegance: it doesn’t require a special machine, and the final dessert looks like it’s from a trendy blog — layered, with visible swirls of puree and pieces of cookies. Perfect for summer afternoon snacks, children's parties, and as an elegant dessert after dinner. The flavor is creamy, slightly tangy thanks to the strawberries and lemon, while the texture is silky smooth with crunchy accents. Serve in scoops, slices from a loaf pan, or in bowls with an additional sprinkle of pistachios.

Składniki (11)

Servings:
6
  • 36% heavy cream 500 ml
  • Sweetened condensed milk 397 ml
  • Mascarpone cheese 200 g
  • White sugar 50 g
  • Fresh strawberries 300 g
  • Lemon juice 15 ml
  • Butter cookies / biscuits 150 g
  • Vanilla extract 10 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Pistachios (optional) 30 g
  • Dark chocolate (optional chunks) 50 g
💰 Szacowany koszt dania: ~58.68 PLN (9.78 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Fruit puree

1

Wash the strawberries under cold water, remove the stems, and cut them into quarters. In a medium saucepan, place the strawberries and 50 g of sugar. Set over medium heat and cook for 6-8 minutes, stirring every 1-2 minutes, until the fruit releases its juice and softens. Add the lemon juice, cook for another 1-2 minutes to slightly reduce the puree to a thicker consistency. If you want a very smooth puree, strain the mixture through a sieve or use an immersion blender.

Ingredients: Fresh strawberries, White sugar, Lemon juice
Use a saucepan with a diameter of about 18-20 cm, so the fruits have space. Do not cook on too high heat — the puree will burn. The puree is ready when it has an intense strawberry aroma, a thick, recordable consistency, and is not watery.
2

Set the strained puree aside to cool completely (about 20-30 minutes). The cooled puree should be thick but still slightly runny — it will thicken more as it cools. If it is too watery, simmer it for another 2-3 minutes over low heat.

Ingredients: Fresh strawberries
Use a heatproof bowl or another one for cooling. The puree must be cold before adding it to the ice cream mixture — otherwise, it will melt it and ruin the texture.

Crumble

3

Prepare the cookie crumble: place the cookies in a resealable plastic bag and crush them with a rolling pin into coarse crumbs, leaving some larger pieces for texture. Alternatively, use a food processor on short pulses. Transfer the crumble to a bowl and set aside.

Ingredients: Butter cookies / biscuits
If you want, you can toast the crumble in a dry pan for 1-2 minutes to give it a slightly nutty aroma — stir constantly to avoid burning.

Ice base

4

Chill the bowl and mixer attachments in the freezer for 10-15 minutes — cold tools will make whipping the cream easier. Pour the chilled heavy cream into a large, very cold bowl. Beat with an electric mixer on medium speed until the cream starts to thicken (about 2-3 minutes), then increase the speed and whip to soft peaks — this means that when you lift the attachments, a soft peak forms that holds its shape but slightly bends (another 1-2 minutes).

Ingredients: 36% heavy cream
Use a hand mixer or a stand mixer with whisk attachments. The bowl should be metal or glass and very cold. Do not whip for too long (you don't want to turn the cream into butter) — when the cream is smooth and forms soft peaks, stop.
5

In a separate bowl, using a spatula or wooden spoon, mix the mascarpone with the condensed milk and vanilla extract along with a pinch of salt. Stir vigorously until the mixture becomes uniform and smooth — taste with a spoon; it should be creamy, without any lumps of mascarpone.

Ingredients: Mascarpone cheese, Sweetened condensed milk, Vanilla extract, Salt
Use a wide bowl and a silicone spatula. If the mascarpone is very cold and lumpy, take it out 10 minutes before mixing so it doesn't become stone-like. Don't do this for too long — the mascarpone should remain creamy.
6

Gently fold the whipped cream into the mascarpone-condensed milk mixture: add 1/3 of the whipped cream to the mixture and mix vigorously to loosen it. Then add another 1/3 and gently fold from the bottom of the bowl to the top, using a wide spatula, until no large streaks are visible. Finally, add the last portion and gently combine until you achieve a uniform, creamy color. The mixture should be thick, yet fluffy and smooth.

Ingredients: 36% heavy cream, Mascarpone cheese, Sweetened condensed milk
The 'fold' technique involves dragging a spatula from the bottom of the bowl upwards and turning the bowl a quarter turn — do not mix vigorously to avoid deflating the mixture.

Assembly and Freezing

7

Prepare a mold (a loaf pan about 22-25 cm long or a baking dish). Line it with plastic wrap so that it hangs over the sides — this will make it easier to remove the ice cream after freezing. Spread a thin layer of the mixture on the bottom (about 1/3 of the height of the mold). Then add 2-3 tablespoons of cooled strawberry puree and spread it unevenly. Sprinkle a thin layer of cookie crumble. Repeat the layers: mixture → puree → crumble, finishing with a layer of cream.

Ingredients: Sweetened condensed milk, Mascarpone cheese, Fresh strawberries, Butter cookies / biscuits
Use a tablespoon and a small spatula to spread evenly. If you want nice streaks, after adding the puree, drag a toothpick through the mixture a few times to create patterns.
8

On top, create the final swirls: use a spoon to place several spoonfuls of puree in different spots and drag a toothpick or knife through to create a marbled effect. If you are using optional toppings (pistachios, chocolate pieces), sprinkle them evenly on top now. Fold over the excess foil and place the mold in the freezer.

Ingredients: Fresh strawberries, Pistachios (optional), Dark chocolate (optional chunks)
For a nice blog effect, don't mix too vigorously — visible streaks are desirable. Use a metal or wooden toothpick.
9

Freezing: place the mold in the freezer for at least 6 hours, preferably overnight (8 hours) — the ice cream needs time to fully set. Avoid frequently opening the freezer during this time.

Place the mold on a flat shelf in the freezer to prevent the mixture from spilling. If you want to shorten the time, set the freezer to a stronger mode — the minimum time is still 6 hours.

Serving

10

Remove the mold from the freezer and let it sit at room temperature for 5-8 minutes to allow the ice cream to soften slightly, making it easier to cut. Grab the protruding foil and lift the block of ice cream out of the mold. Cut into slices with a sharp knife or scoop out balls with an ice cream scoop dipped for a moment in hot water (dry before scooping). Serve on plates or in bowls, garnishing with additional pistachios or pieces of chocolate.

Ingredients: Pistachios (optional), Dark chocolate (optional chunks)
You can dip the cutting knife in hot water and wipe it with a paper towel before each cut — this will make it easier to achieve clean slices.

Final tips

11

If the ice cream hardens too much after a few days, store it covered with an additional layer of plastic wrap and in an airtight container — this will limit the formation of crystals. When serving, always let it sit for a few minutes to achieve the best consistency.

Use an airtight container or tightly fitting plastic wrap — contact with cold air causes drying out and the formation of ice crystals.

Fun Fact

💡

Ice cream without a machine gained popularity in the 19th century when access to mechanical ice cream makers was limited — home methods using salt and ice, along with later "no-churn" recipes, became synonymous with creative home crafting.

Best for

letnie przyjęcie piknik urodziny dziecięce deser po niedzielnym obiedzie

Tips

🍽️ Serving

Serve the ice cream in slightly chilled bowls or plates. For elegant servings, slice thin pieces from a frozen block and layer them with fresh fruits and mint. For a blog-worthy effect, create a few thin streaks of puree and sprinkle with pistachios just before serving.

🥡 Storage

Store in an airtight container in the freezer for up to 7 days. Before serving again, take it out 5-10 minutes in advance. If ice crystals appear, let it sit for 10-15 minutes at room temperature, then gently stir before serving to restore creaminess.

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