Description
This Homemade Strawberry Swirl Cone is a no-churn summer dream—fluffy strawberry and vanilla soft serve swirled together and served in sprinkle-crusted waffle cones. Made with real fruit and no ice cream maker needed, it’s as easy as it is beautiful. Perfect for sunny days, parties, or just a little kitchen fun!
Ingredients
Strawberry Soft Serve Base:
1 cup fresh strawberries, hulled and chopped
1 tablespoon lemon juice
2 tablespoons sugar
1 cup heavy whipping cream
½ cup sweetened condensed milk
½ teaspoon vanilla extract
(Optional) 1–2 drops pink food coloring
Vanilla Base:
1 cup heavy whipping cream
½ cup sweetened condensed milk
½ teaspoon vanilla extract
For the Cones:
6 waffle cones
2 tablespoons white chocolate or candy melts, melted
Rainbow sprinkles (for rimming)
Instructions
Cook the Strawberries: In a saucepan over medium heat, simmer strawberries, lemon juice, and sugar for 5–7 minutes until soft and syrupy. Let cool slightly, then purée until smooth.
Make Strawberry Base: Whip 1 cup heavy cream to soft peaks. Gently fold in the condensed milk, vanilla, and cooled strawberry purée. Add food coloring if using. Chill for 30–60 minutes.
Make Vanilla Base: In a separate bowl, whip another 1 cup of cream to soft peaks. Fold in condensed milk and vanilla extract. Chill separately.
Create the Swirl: Spoon each base into separate piping bags. Place both inside a larger piping bag or zip-top bag. Pipe into a freezer-safe container in a swirling motion. Freeze for 4–6 hours until soft-serve consistency.
Decorate Cones: Dip the tops of each waffle cone into melted white chocolate, then immediately into sprinkles. Let set for 5 minutes.
Serve: Scoop or pipe swirled soft serve into decorated cones. Add more sprinkles, whipped cream, or strawberry drizzle if desired!
Notes
For the best swirl, chill both ice cream bases before piping.
Frozen strawberries work great—just thaw and drain them first.
Don’t over-whip the cream; soft peaks give that perfect airy texture.
Want more fruit flavor? Add a little strawberry extract to the purée.
Store leftover ice cream in an airtight container with plastic wrap pressed on the surface. Enjoy within 3–5 days.
Decorated cones can be made in advance and stored at room temperature in an airtight container for up to a week.