No Churn Strawberry Ripple Ice Cream
Time: 5 minutes
Serves: 8-10
This homemade strawberry ripple ice cream features sweet Driscoll’s strawberries swirled into a creamy, no-churn vanilla base. Simple ingredients, big flavor—just mix, swirl, and freeze!
Prep Time:
5 minutes
Serves:
8-10
Perfect for:
Birthday Parties
Summer Treats
Treat Yourself
Ingredients
For the strawberry ripple:
- 10 oz Driscoll's strawberries
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the ice cream base:
- 2 cups heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
Directions
Make the strawberry ripple:
- In a small saucepan over medium heat, COMBINE the strawberries, granulated sugar, and lemon juice.
- COOK for about 10 minutes, stirring occasionally, until the berries break down and the mixture becomes syrupy.
- Gently mash with a fork or BLEND for a smoother sauce. Let it cool completely.
Make the ice cream base:
- In a large bowl, WHIP the heavy cream with an electric mixer until soft peaks form.
- FOLD in the sweetened condensed milk and vanilla extract until smooth.
Assemble:
- POUR half of the ice cream mixture into a loaf pan or freezer-safe container.
- SPOON in half of the strawberry sauce and swirl lightly with a knife or skewer.
- REPEAT with remaining ice cream mixture and strawberry sauce, swirling again.
Freeze:
- COVER and FREEZE for at least 6 hours, or overnight, until firm.
Serve:
- Let SOFTEN for a few minutes at room temperature before scooping.
