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–+ servings
Strawberry ripple ice cream. Rich and creamy vanilla ice cream swirled with a delicious strawberry compote, perfect for summertime cooling down! Recipe by movers and bakers
5 from 2 votes

Strawberry Ripple Ice Cream

If you're looking to cool down this summer, then look no further that my no-churn strawberry ripple ice cream! This incredibly easy 3-ingredient base requires no ice cream machine and results in a perfectly smooth, scoopable texture. Swirled with a homemade, intense strawberry reduction, this simple strawberry swirl ice cream is the only recipe you'll need for the sunny months!
Servings 14 servings
Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes

Ingredients

For the strawberry coulis

  • 400 g (2 cups) strawberries
  • 0.5 tbsp lemon juice
  • 60 g (¼ cup + 1 tbsp) caster sugar

For the ice cream

  • 600 ml (2 ½ cups) double (heavy) cream
  • 397 g (14 oz) condensed milk
  • 2 tsp vanilla

Instructions

Making the strawberry coulis and sauce

  • First, make the strawberry reduction. Place the strawberries, lemon juice and sugar into a saucepan and heat on medium-low. Use a potato masher or fork to press the fruit to help break it down quicker.
  • Once the sugar has dissolved and the fruit has broken down, keep cooking it until it becomes jammy, thick and smooth. This takes me about twenty minutes of cooking time. When ready, the mixture will fall thickly from the spatula.
  • Transfer the strawberry mixture to a container and leave to cool completely. I pop mine in the fridge for quicker cooling time.

Making the ice cream

  • Pour the double cream, condensed milk and vanilla into a large mixing bowl. Beat the mixture using an electric hand whisk until it turns thick and stands in firm peaks when the beater is lifted. This takes me about 4-5 minutes with my hand held electric mixer.
  • Tip about a third of the ice cream mixture into the freezer safe container and spread out over the base. Spoon dollops of the strawberry mixture on top and swirl in using a knife or a skewer.
  • Repeat the ice cream and strawberry layers two more times, finishing with strawberry dollops on top swirled into the ice cream layer.
  • Pop the lid on the container and place in the freezer for at least six hours or overnight. When you are ready to indulge, make sure to remove the container from the freezer a few minutes before scooping for it to soften slightly. Enjoy!

Notes

  • When making the strawberry coulis/reduction, you can blend the mixture using an immersion blender if you wish. This will simply break down the fruit into a liquid quicker to get it reduced down. However it should break down well enough without this step too.
  • Using vanilla in making no churn ice cream helps make it a little softer, and so easier to scoop.
  • Ensure the cream used will whip to stiff peaks when making this ice cream. If you use something that will not whip up, you will end up with a tasty but rather runny mess!
  • Always keep the cream in the fridge to keep it cold right until you are ready to use it. This helps the cream whip up a lot quicker, and gives wonderfully soft whipped peaks to the cream.
  • Remove the ice cream from the freezer a few minutes before you want to enjoy it. Dip the ice cream scoop or spoon in a mug of boiling water before scooping. Dry it off then scoop the ice cream. This warming of the utensil helps it glide through the ice cream, making it a whole lot easier to create perfectly beautiful scoops of ice cream! Dip and wipe down the tool between scoops to give clean scoops of strawberry ripple ice cream every time.
    • Author: Andrea
    Calories: 268kcal
    Course: Dessert
    Cuisine: American, British
    Keyword: Best Summer Fruit Ice Cream Recipe, Condensed Milk Strawberry Ice Cream, Easy No-Churn Strawberry Ripple Ice Cream, Homemade Strawberry Swirl Ice Cream, Reducing Strawberries for an Intense Ripple, Vibrant and Jammy Strawberry Swirl, Whisking Double Cream to Stiff Peaks

    Nutrition

    Calories: 268kcal