Strawberry Chocolate Swirl No Churn Ice Cream

An easy strawberry chocolate swirled no churn ice cream for summer!


  • 1 pint Heavy Whipping Cream
  • 1 tsp Vanilla
  • 1 Tbsp Light Corn Syrup (this keeps it from forming ice crystals)
  • 1 can (14 oz) Condensed Milk
  • 1/2 cup Strawberry Jam
  • 1/2 cup Fresh Chopped Strawberries, optional
  • 1/2 cup Homemade Magic Shell, or store bought is fine
  • 1/2 cup Mini Chocolate Chips


In a stand mixer with a whisk attachment, whip heavy cream until stiff peaks form, whisking in the vanilla extract and corn syrup, the last 20 seconds.

With a rubber spatula, gently fold in the condensed milk. The mixture will deflate some and look slightly looser, but be gentle. Gently fold in the mini chocolate chips.

Into a 9×5 loaf pan, or 9×9 square baking dish, spread out 1/3 of the ice cream mixture. Dollop a few spoonfuls of the strawberry jam over the top, and run a knife through the mixture to create a strawberry swirl. Drizzle with 1/3 of the chocolate magic shell. Repeat this for the next two layers. Top the ice cream with extra chocolate chips or strawberry jam, or fresh chopped strawberries if desired. Freeze at least 4 hours, 6 or overnight is preferred.

Keywords: Ice cream, dessert, Strawberry, Chocolate, vegetarian, No Bake