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Creamy No-Churn Patriotic Strawberry Blueberry Swirl Ice Cream Cake

no-churn patriotic strawberry blueberry swirl ice cream cake - featured image
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A quick and easy no-churn ice cream cake featuring creamy texture and patriotic swirls of fresh strawberry and blueberry puree. Perfect for summer celebrations without the need for an ice cream maker.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream, chilled
  • 1 (14 oz / 396 g) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 ½ cups crushed graham crackers
  • ¼ cup unsalted butter, melted

Instructions

  1. Prepare the berry swirl: In a blender or food processor, combine strawberries, blueberries, sugar, and lemon juice. Pulse until smooth but slightly textured (about 30 seconds). Pour into a small saucepan and heat over medium-low for 5 minutes, stirring occasionally. Let cool completely.
  2. Make the crust: Combine crushed graham crackers and melted butter in a bowl until evenly moistened. Press firmly into the bottom of a 9-inch springform or loaf pan. Freeze for about 10 minutes to set.
  3. Whip the cream: Using an electric mixer, whip heavy cream to soft peaks (3-4 minutes).
  4. Fold in condensed milk and vanilla extract gently with a spatula until combined and smooth.
  5. Create the swirl effect: Pour half the cream mixture over the crust and spread evenly. Spoon half the cooled berry puree in dollops on top. Swirl gently with a knife or skewer to create a marbled effect. Repeat with remaining cream and berry puree.
  6. Freeze the cake: Cover tightly with plastic wrap or lid and freeze for at least 6 hours or overnight.
  7. Serving: Remove from freezer 10 minutes before slicing. Use a warm knife for clean slices and enjoy.

Notes

Use fresh ripe berries for best flavor; frozen berries can be used if thawed and drained well. Avoid overmixing the berry swirl to keep distinct colors. Chill crust before adding cream base to prevent sogginess. Slice with a warm knife for clean edges. The cake keeps well in the freezer up to 2 weeks.

Nutrition

Keywords: no-churn ice cream cake, strawberry blueberry swirl, patriotic dessert, summer dessert, easy ice cream cake, no ice cream maker, Fourth of July dessert

Find it online: https://lenatable.com/creamy-no-churn-patriotic-strawberry-blueberry-swirl-ice-cream-cake-recipe-to-try-today/