Strawberry Ripple Ice Cream

Name: No Churn Strawberry Ripple Ice Cream
Prep time: 25 min
Cook time: 2 h
Yield: 12
Ingredients: For the strawberry coulis:; 400g Strawberries; 1/2 tbsp Lemon juice; 60g Caster sugar; For the ice cream:; 600ml Whipping cream; 397g Carnation Sweetened Condensed Milk; 2 tsp Vanilla extract

PREP: 25 mins

FREZZE: 2 hours +

Super Easy

Serves: 12

Our Strawberry ripple ice cream recipe was developed in collaboration with Movers & Bakers.

Make the most of delicious British strawberries with this creamy strawberry ripple ice cream

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Blown away by the simplicity yet deliciousness of this recipe! I made it with strawberries and another time with cherries.

Ingredients

Method

For the strawberry coulis:

Strawberries

400g

Lemon juice

1/2 tbsp

Caster sugar

60g

For the ice cream:

Whipping cream

600ml

Carnation Sweetened Condensed Milk

397g

Vanilla extract

2 tsp

Print Recipe

Step 1 of 3

Make the strawberry coulis by cooking down all the ingredients until well dissolved, broken down and thickened to a jam like consistency. This takes a total of about 25 minutes. Mash whilst cooking to ensure no large pieces of fruit remain. Cool and chill before using in ice cream.

Step 2 of 3

For the ice cream, add the cream, condensed milk and vanilla to a large mixing bowl and beat until thickened.

Step 3 of 3

Spread about a third of the ice cream in the base of a lidded ice cream container. Dot spoonfuls of the strawberry compote over and swirl together, Repeat the layers two more times, finishing with the swirled strawberry compote. Freeze overnight to set. Leave out at room temperature for a few minutes before scooping and enjoying

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