Strawberry Ripple Ice Cream (No Churn)
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!
Servings: 8 scoops
Calories: 230kcal
Ingredients
- 1 kg fresh strawberries ( 2 lbs)
- 300 ml double cream ( heavy cream, 10 oz)
- 300 ml condensed milk (10 oz)
Instructions
- 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.
Notes
- 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
Nutrition
Calories: 230kcal | Carbohydrates: 21g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 39mg | Potassium: 289mg | Fiber: 3g | Sugar: 16g | Vitamin A: 615IU | Vitamin C: 74.3mg | Calcium: 98mg | Iron: 0.5mg