No Churn Cherry Ripple Ice Cream
No Churn Cherry Ripple Ice Cream

No Churn Cherry Ripple Ice Cream

PREP: 15 mins
FREEZE: 2 hours +
Super Easy
Serves: 12

You can make this ice cream with either our standard Condensed Milk or Fat Free Condensed Milk

It’s pretty cherrific if we do say so ourselves. Frozen fruits are great for whipping up a quick berry coulis, not only do they taste delicious but deliver a huge pop of gorgeous colour too. This makes for an excellent pudding, best enjoyed in the sunshine on a lazy summer’s day.


No Churn Cherry Ripple Ice Cream
 I will never buy ice cream again. A heaven sent recipe from Carnation. Well done folks and thank you.

For the coulis:

Frozen cherries


Caster sugar


Juice of 1 lemon

For the ice cream:

Whipping cream


Vanilla bean paste or vanilla extract

1 tbsp

You will also need:

900g loaf tin

Step 1 of 3

For the coulis: Cook the cherries with the sugar and lemon juice for 15 minutes. Stir frequently to avoid the sugar catching but be careful not to completely squash the cherries. Set aside to cool.

Step 2 of 3

For the ice cream: add the cream to a large bowl and using an electric hand whisk, beat the cream to soft peaks. Add the Fat Free Condensed Milk and vanilla and beat again to soft peaks.

Step 3 of 3

Gently swirl the cherry coulis through the ice cream mix and decant into a freezer safe container. Freeze until solid (about 3-4 hours or overnight).

Have you tried making this delicious recipe yet?

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