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No-churn strawberry ripple ice cream in a tray, surrounded by fresh strawberries, ice cream cones and coulis
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No-churn strawberry ripple ice cream

(1 Review)

With crushed meringues and vanilla

No-churn strawberry ripple ice cream in a tray, surrounded by fresh strawberries, ice cream cones and coulis
Save recipe

30 mins plus freezing
Not Too Tricky

serves 12

nutrition per serving

4
0
0

Calories

2
8
.
2
g

Fat

1
7
.
4
g

Saturates

3
4
.
8
g

Sugars

1
.
9
g

Salt

3
.
7
g

Protein

3
4
.
8
g

Carbs

0
.
1
g

Fibre

of an adult’s reference intake

Ingredients

600g strawberries, plus extra for serving

100g caster sugar

600ml double cream

1 teaspoon vanilla paste or 1 vanilla pod

1 x 397g tin of condensed milk

50g meringue nests

Top Tip

Feel free to mix up the fruit here – raspberries, cherries, mulberries, apricots, peaches, blueberries or blackberries would all be delicious.

Method

  1. Hull the strawberries, then halve and place in a saucepan on a medium-low heat with the caster sugar and 2 tablespoons of water. Cook for 10 to 15 minutes, or until the strawberries have reduced to a syrup. Strain and mush through a sieve, then leave to cool completely (don’t throw away the strawberry pulp – it’s delicious spooned over porridge or yoghurt).
  2. Place the cream in a large bowl with the vanilla extract (if using a vanilla pod, scrape out the seeds) and whisk until soft peaks form, then stir in the condensed milk. Crush over most of the meringue and fold through.
  3. Pour the cream mixture into a freezer-proof container, making sure it goes into the corners. Drizzle over most of the strawberry syrup and gently ripple through, leaving pools of strawberry syrup. Freeze for at least 4 hours, or until set (it’ll keep in the freezer for up to 3 months).
  4. Move the ice cream from freezer to fridge 30 minutes before you want to eat so you have a semi-frozen, scoopable dessert.
  5. Scoop into bowls or onto cones and top with the remaining strawberries, crushed meringue and a drizzle of strawberry syrup, to serve.

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Based on 1 review
Elaine
Absolutely gorgeous and so easy to make, love it 🥰
4 people found this review helpful.
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5 months ago

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