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Photograph of Strawberry Ripple Ice Cream - No Churn

Strawberry Ripple Ice Cream - No Churn

Bursting with the sweet flavour of fresh strawberries and cream, this ice cream is the Wimbledon tennis tournament in a cone or a bowl. Serves 8 - 10

Course Dessert, Snack, treat
Keyword Ice cream, no churn, strawberries
Prep Time 15 minutes
Cook Time 1 hour
Author Susan

Ingredients

For the strawberries:

  • 1.6kg strawberries, hulled and halved
  • 2 tablespoons caster sugars

For the ice cream:

  • 1 tin/396g sweetened condensed milk
  • ⅛ teaspoon fine salt
  • 500g double/heavy cream

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 140°C/160°C/325°F/Gas 3

  3. Prepare and cook the strawberries: hull and halve the strawberries and tip onto a baking tray with the sugar and mix well.

  4. Cook for 45 minutes – if your oven cooks slightly unevenly, turn the tray half way through cooking.

  5. After 45 minutes, remove from the oven, stir well and then return to the oven for a further 15 minutes. Take out of the oven and set on one side to cool.

  6. When cool, puree in a food processor.

  7. Make the ice cream: pour the condensed milk into a mixing bowl and add ⅔ of the strawberries and the salt.

  8. Whisk until well mixed.

  9. Add the double cream and whip until thickened.

  10. Add remaining strawberry puree and fold in, ever so slightly, into the ice cream.

  11. Pour into a freezer proof container. Cover with baking parchment, seal with a lid and freeze for a minimum of 6 hours. Voila!

Recipe Notes

Equipment:

  • Kitchen scales and measuring spoons
  • food processor 
  • baking tray
  • electric whisk and  mixing bowl
  • freezer proof container with a lid
  • baking parchment