This guide delivers three easy, reliable no-churn ice creams inspired by the photo: a bright strawberry swirl, a silky vanilla base, and a tropical mango cream. Each starts from the same stable, rich base—whipped cream folded into a sweetened condensed milk mixture—so you can make single flavors or several at once with minimal equipment. The method prioritizes texture, flavor layering, and practical tips for freezing and scooping so the finished ice cream is creamy rather than icy.
No-churn recipes are ideal when you don’t have an ice cream maker or want quick, small-batch results. The base produces a dense, scoopable texture; the swirl and fruit components are balanced to avoid large icy pockets. The instructions include stovetop reductions for concentrated fruit purées, quick stabilizing techniques, and options for dairy-free and lower-sugar adaptations. There are also advance-planning notes for make-ahead, storage, and presentation.
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Strawberry Oreo Ice Cream
INGREDIENTS
Universal Base for 3 containers (about 3 quarts combined)
4 cups heavy whipping cream, chilled
2 x 14 oz cans sweetened condensed milk, chilled
2 tsp pure vanilla extract
1/4 tsp fine sea salt
Strawberry Swirl
2 cups hulled strawberries, ripe
2–3 tbsp granulated sugar or honey depending on berry sweetness
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1 tsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water for thickening (optional)
Vanilla Cloud
1 tbsp pure vanilla bean paste or 2 tsp pure vanilla extract
1–2 tbsp mascarpone or sour cream for extra silkiness (optional)
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Mango Cream
1 1/2 cups ripe mango flesh, chopped
1–2 tbsp sugar or maple syrup depending on mango sweetness
1 tsp lime juice
1 tsp vodka or light rum optional to prevent hard freezing in very cold freezers
Optional Mix-Ins and Garnishes
1 cup mini chocolate chips or chopped chocolate
1 cup crushed cookies or toasted nuts
Citrus zest, toasted coconut, caramel swirl, or honeycomb pieces
Equipment
Electric mixer or stand mixer with whisk attachment
Blender or food processor for fruit purée
3 loaf pans or shallow freezer-safe containers (about 8×4 inches each) or one larger container
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Spatula, whisk, fine sieve, and airtight lids or plastic wrap
INSTRUCTION
Make concentrated fruit purées first
Strawberry purée
Combine hulled strawberries, 2 tbsp sugar, and 1 tsp lemon juice in a small saucepan. Heat gently, stirring, until berries release juices and soften, about 6–8 minutes. Mash lightly with a fork or potato masher. If you prefer a smooth swirl, blitz in a blender and strain through a fine sieve to remove seeds. For a thicker, less runny swirl, return strained purée to the pan, stir in the cornstarch slurry, and simmer 1–2 minutes until slightly thickened. Cool completely.
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Mango purée
Blend chopped mango with sugar and lime juice until smooth. Taste and adjust sweetness. Strain if you want an ultra-smooth finish. Chill.
Preparing these first concentrates concentrates flavor, reduces excess water, and prevents icy patches.
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Prepare the universal base
Whip the cream
Place chilled heavy cream in a chilled mixing bowl. Whisk on medium-high speed until soft peaks form. Soft peaks will hold shape briefly but fold easily. Be careful not to over-whip into butter.
Sweetened condensed milk mix
In a separate bowl, whisk the chilled sweetened condensed milk with vanilla extract and salt until smooth. If making the vanilla cloud, whisk in mascarpone or sour cream for extra silk. For mango or strawberry bases, do not add purée to this bowl yet.
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Fold for structure
Gently fold the whipped cream into the condensed milk mixture in three additions. Use a rubber spatula and lift from the bottom, turning the bowl as you fold to keep as much air as possible. The folded mixture should be thick and aerated; this trapped air plus the sweetness of condensed milk creates a soft, scoopable texture without churning.
Build individual flavors and containers
Divide the base
Divide the base into three even portions in separate bowls if making all three flavors. Reserve about 1/3 cup of each fruit purée for ribboning if you like visible swirls.
Vanilla Cloud assembly
Stir 1–2 tsp vanilla bean paste or 1 tsp extract into one portion for a pronounced vanilla profile. Spoon into one prepared loaf pan and smooth the top. Optionally press on cookie crumbs or chocolate streaks. Cover and freeze.
Strawberry Swirl assembly
Fold half of the cooled strawberry purée into another portion, leaving visible streaks. Pour half of the folded mixture into the pan, spoon a ribbon of the reserved purée, add the remainder of the ice cream, and use a skewer to lightly swirl for marbling. Avoid over-stirring to preserve the swirl. Freeze.
Mango Cream assembly
Fold the mango purée into the third portion, mixing gently to keep lightness. If using alcohol to soften freezing, stir it in now. Pour into the final pan, smooth, and freeze.
Freeze and finish
Initial set
Cover each container tightly with lids or plastic wrap, pressing plastic directly onto the surface to minimize ice crystals if desired. Place in the coldest part of the freezer and freeze at least 6–8 hours, preferably overnight for best texture.
Textural tips
For the creamiest finish, check after 4 hours and use a fork to aerate if freezer crystallization seems excessive, but this is optional. Avoid refreezing partially thawed ice cream repeatedly as it causes ice crystal growth.
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SERVINGS
Yield: About 2.5 to 3 quarts total across three containers depending on packing.
Serving size: Standard scoop ~1/2 cup. This yield serves approximately 12–18 portions depending on portion size and accompaniments.
NOTE
Preventing iciness
Reduce water content in fruit by cooking briefly and straining. Fold fruit purées into the base rather than blending raw watery fruit straight into the cream. Consider adding 1–2 tsp alcohol per container (vodka or rum) for very cold freezers; alcohol lowers freezing point and improves scoopability.
Stabilizers options
For longer-term stability, dissolve 1–2 tsp corn syrup, glucose syrup, or invert sugar into the condensed milk before folding to inhibit large ice crystals. Alternatively, stir in 1–2 tbsp powdered milk to increase solids and body. These are common, unobtrusive tricks used in commercial no-churn recipes.
Dairy-free alternative
Use full-fat coconut cream chilled overnight instead of heavy cream. Use sweetened condensed coconut milk or reduce sugar and add maple syrup to taste. Whip chilled coconut cream to soft peaks and fold into thickened coconut milk base. Expect a slight coconut flavor.
Flavor variation suggestions
Chocolate Ripple Add 1 cup bittersweet chocolate ganache folded in ribbons or blend in cocoa powder into part of the base.
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Coffee Caramel Swirl Fold in a concentrated espresso reduction and caramel ribbon.
Nut and Cookie Mix Fold in toasted pecans, crushed cookies, brownie chunks, or a swirl of nut butter.
Make-ahead and gifting
Freeze until firm, then wrap containers in freezer film and gift with a small scoop and label. Homemade ice cream is a welcome edible gift; include instructions to thaw 2–5 minutes before scooping.
OTHER RECIPES
Baked Frozen Yogurt Bars with Fruit Layer
No-Churn Chocolate Fudge Ripple with Sea Salt
Coconut Lime No-Churn Sorbet for a lighter, dairy-free option
Ice Cream Sandwiches Using Soft Cookies and a Vanilla Cloud Center
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This no-churn trio method yields richly flavored, scoopable ice cream with minimal equipment. It’s intentionally modular so you can scale, swap fruits, and experiment with add-ins while keeping a reliable creamy base. Enjoy
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