No Churn Strawberry Mint Ice Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 quart
No churn ice cream filled with swirls of strawberries and a hint of mint. This no churn strawberry mint ice cream is the perfect summer dessert.
Mint Heavy Cream
  • 1 pint heavy cream (2½ cups)
  • 1 cup fresh mint leaves, tightly packed
Strawberry Syrup
  • 2 cups chopped strawberries
  • 3 tablespoons granulated sugar
  • ½ tablespoon water
  • ½ teaspoon cornstarch
Ice cream
  • 1 14-oz can condensed milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  1. In a small pot, heat heavy cream and fresh mint over low heat for several minutes. Remove the pot from heat, and allow the mint to steep for about 20 minutes. Refrigerate the heavy cream and mint mixture in the fridge for at least an hour. Once the heavy cream is cold, remove the mint leaves. You want the heavy cream to be cold before whipping.
  2. In a small pan, add sliced strawberries, water, cornstarch, and sugar and cook over low heat for several minutes until the strawberries start to break down into jam like consistency. Remove the strawberries from heat and allow it to cool to room temperature.
  3. Place the cold heavy cream into a large mixing bowl. Use a mixer or a whisk to whip the cream for several minutes until they become some peaks. Add condensed milk, vanilla extract, and peppermint extract. Mix until completely incorporated. Fold in about ½ of the strawberry sauce.
  4. Pour the ice cream mixture into a 9x5 inch loaf pan. Pour the rest of the strawberry sauce on top and create swirls on the surface.
  5. Freeze the ice cream for at least 6 hours and up to 2 weeks.
Recipe by Cooking with a Wallflower at