Homemade Strawberry Ripple Ice Cream, a fantastic no-churn ice cream using fresh strawberries, condensed milk and cream. Only 3 ingredients, and you get the most flavourful ice cream, better than any store-bought one that is full of nasty ingredients. Super easy to make, and so delicious!
Summer may be the season of light eating, lots of salads, cold dishes, and cool drinks, but it's also ice cream season. And it would be a shame not to take advantage of the fresh fruit that can be found in abundance at any store or market. And berries are at their best at this time of the year.
In the UK, strawberries are often associated with Wimbledon, when huge amounts of strawberries and cream are consumed. And what a treat that is! Juicy, well ripen strawberries have a wonderful aroma that no artificial flavourings can match. And they make the best strawberry ice cream too!
This easy strawberry ice cream uses condensed milk and cream as a base. It's a quick way of making ice cream, although, if you'd rather go for the traditional way of making ice cream using milk and eggs, you can totally do so; I have these 2 ice creams: Easy Homemade Vanilla Ice Cream (No Churn) and Homemade No-Churn Cherry Ice Cream Without Condensed Milk that explain in detail how to make ice cream without condensed milk.
But back to this no churn strawberry ice cream - it's super easy to make, and quick too, the only waiting time is getting the strawberry sauce ready. Let's see how!
Strawberries have a high amount of water, if we just blend them and add them to the cream and condensed milk, the ice cream will be too icy, and not at all creamy. That would be ok in a popsicle, but a nice scoop of ice cream needs a different texture.
- fresh strawberries - ripe and sweet
- double cream - it makes the ice cream creamy and rich
- condensed milk - adds sweetness and prevents the ice cream from becoming icy
Step-by-Step photos and instructions
- remove the stems, give the strawberries a good wash, and cut them in half or quarter, depending on their size
- add them to a pan with a quarter of a cup of water, and let to simmer on a medium heat until the sauce is reduced by half, and you are left it a thicker sauce
- save a few cooked strawberries to decorate if you wish, and add the remaining sauce to a blender
- pass the blended sieve to a sauce to get rid of the seeds, and leave to cool
- beat the cream until it forms stiff peaks, add the condensed milk and cooled strawberry sauce, and mix well
- transfer the ice cream to an air-tight plastic container, add the chopped cooked strawberries, and mix slightly
- freeze for at least 4-6 hours
NOTE! This ice cream does not need any refined sugar added! If the strawberries are sweet and ripen, plus the condensed milk should give enough sweetness, and a fantastic strawberry flavour.
Can you use frozen strawberries for this ice cream?
Yes, the frozen ones are a great alternative when strawberries are not in season, and the fresh ones are rather tasteless and pricey. The frozen fruit will have to be cooked in a sauce in exactly the same way.
If the frozen strawberries are not as sweet as the fresh ones, you can add a bit more condensed milk, that should restore the sweetness without having to add refined sugar.
I think you can actually tell the difference between an ice cream that uses fresh or frozen fruit though, there is that natural sweetness that the fresh strawberries have that is so hard to match. But hey, we can always improvise in the kitchen, isn't it?
Other no-churn ice creams made with condensed milk
If you’ve tried my HOMEMADE STRAWBERRY ICE CREAM (NO CHURN) or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Strawberry Ripple Ice Cream (No Churn)
- 1 kg fresh strawberries ( 2 lbs)
- 300 ml double cream ( heavy cream, 10 oz)
- 300 ml condensed milk (10 oz)
- Wash the straberries, remove the stems and cut into half or quarter depending on the size.
- Add them to a pan with a quarter of a cup of water, and leave to simmer on a medium heat until you get a thicker sauce, that might take 10-15 minutes. Save a few cooked strawberries to add to the ice cream.
- Add the sauce to a blender, and blitz until smooth.
- Pass the sauce through a sieve to remove the seeds, then leave to cool.
- Beat the cream until you get stiff peaks, add the condensed milk and strawberry sauce, and mix well.
- Transfer the ice cream to a plastic container, add the chopped cooked strawberries, and mix gently.
- Leave to freeze for 4-6 hours before serving.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- See the post for tips on how to make the best strawberry ice cream