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Creamy No-Churn Strawberry Lemonade Ice Cream Bars

no-churn strawberry lemonade ice cream bars - featured image
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A quick and easy no-churn ice cream bar recipe combining fresh strawberries and zesty lemon in a creamy base, perfect for summer treats without the need for an ice cream maker.

Ingredients

Scale
  • 2 cups heavy whipping cream (480 ml)
  • 1 can sweetened condensed milk (14 oz / 396 g)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups fresh strawberries, hulled and chopped (225 g)
  • ¼ cup granulated sugar (50 g)
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Popsicle sticks or wooden skewers
  • Non-stick spray or parchment paper

Instructions

  1. Prepare the Strawberry Lemonade Swirl: In a medium bowl, combine chopped strawberries and granulated sugar. Stir gently and let sit at room temperature for 10 minutes until strawberries release their juices. Add fresh lemon juice and lemon zest; mix well. Chill in the fridge until cool.
  2. Whip the Cream: Chill mixing bowl and beaters in the freezer for 10 minutes. Pour heavy whipping cream into the cold bowl and whip on medium-high speed until stiff peaks form, about 5-7 minutes.
  3. Mix the Base: In a large bowl, gently fold sweetened condensed milk and vanilla extract into the whipped cream using a spatula, being careful not to deflate the cream.
  4. Assemble the Bars: Lightly spray or line a 9×5-inch loaf pan with parchment paper. Pour half of the ice cream base into the pan and spread evenly. Spoon half of the strawberry lemonade mixture over the base in dollops and swirl gently with a butter knife or skewer. Repeat with remaining ice cream base and strawberry mixture, swirling again.
  5. Freeze: Cover the pan tightly with plastic wrap or foil and freeze for at least 6 hours or overnight for best results.
  6. Cut and Serve: Remove the ice cream block from the pan using parchment paper edges. Cut into 8 to 10 bars with a sharp knife. Insert popsicle sticks into each bar and return to freezer for 15 minutes to set sticks firmly.

Notes

Chill your mixing bowl and beaters before whipping cream for best results. Use gentle folding motions to avoid deflating whipped cream. Macerate strawberries with sugar to draw out juices for a syrupy swirl. Swirl strawberry lemonade mixture gently to keep distinct ribbons of flavor. Freeze overnight for easier slicing. Let bars sit at room temperature for 5 minutes if too hard to cut. Dairy-free version possible with coconut cream and sweetened condensed coconut milk.

Nutrition

Keywords: no-churn ice cream, strawberry lemonade, ice cream bars, summer dessert, easy homemade treats, no ice cream maker

Find it online: https://twirltaste.com/creamy-no-churn-strawberry-lemonade-ice-cream-bars-recipe-easy-homemade-treats/