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Easy No-Churn Red White and Blue Swirl Ice Cream Cake

no-churn red white and blue swirl ice cream cake - featured image
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A simple, no-churn ice cream cake featuring vibrant red, white, and blue berry swirls perfect for summer celebrations and Fourth of July gatherings.

Ingredients

Scale
  • 2 cups heavy whipping cream (cold)
  • 1 (14 oz / 396 g) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh strawberries, hulled and sliced (or frozen, thawed)
  • 2 tablespoons granulated sugar (for strawberries)
  • 1 tablespoon lemon juice (for strawberries)
  • 1 cup fresh blueberries (or frozen, thawed)
  • 2 tablespoons granulated sugar (for blueberries)
  • 1 tablespoon lemon juice (for blueberries)
  • 1 prepared graham cracker crust (store-bought or homemade)
  • Optional: natural food coloring (red and blue) for more vibrant swirls

Instructions

  1. Prepare the berry swirls: In separate saucepans, combine strawberries with sugar and lemon juice, and blueberries with sugar and lemon juice. Cook each on medium heat for about 8-10 minutes, stirring occasionally, until the fruit breaks down and the mixture thickens slightly. Remove from heat and let cool completely. For a smoother swirl, press each mixture through a fine mesh sieve to strain out seeds and pulp. Set aside.
  2. Whip the cream: In a chilled large mixing bowl, whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 5-7 minutes. Be careful not to overwhip.
  3. Fold in condensed milk and vanilla: Gently fold the sweetened condensed milk and vanilla extract into the whipped cream using a rubber spatula, folding slowly to keep the airy texture intact.
  4. Assemble the cake: Pour about one-third of the ice cream base into the prepared graham cracker crust, spreading evenly. Dollop spoonfuls of the cooled strawberry and blueberry swirls on top in random spots. Pour another third of the ice cream base over the fruit swirls. Repeat dolloping and layering one more time, finishing with a final layer of plain ice cream base.
  5. Create the swirls: Using a butter knife or skewer, gently swirl the berry mixtures through the layers to create a marbled red, white, and blue effect. Avoid overmixing.
  6. Freeze: Cover the cake with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
  7. Serve: Remove the cake from the freezer about 10 minutes before serving to soften slightly. Use a warm knife (dip in hot water and wipe dry) to cut neat slices.

Notes

Chill mixing bowl and beaters before whipping cream for better results. Cook berry swirls thoroughly to avoid watery layers. Fold condensed milk gently to keep cream airy. Use a light hand when swirling to maintain distinct colors. Freeze overnight for best texture and clean slicing. Frozen berries can be used if thawed and drained. For dairy-free, substitute heavy cream with coconut cream and use dairy-free condensed milk.

Nutrition

Keywords: no-churn ice cream cake, red white and blue dessert, summer dessert, Fourth of July dessert, berry swirl ice cream cake, easy ice cream cake

Find it online: https://clunkcook.com/easy-no-churn-red-white-and-blue-swirl-ice-cream-cake-recipe-for-perfect-summer-dessert/