No Churn Strawberry Ripple Ice Cream
This No Churn Strawberry Ripple Ice Cream is rich, creamy, and filled with homemade strawberry jam swirled throughout every bite. Made without an ice cream maker, this easy homemade strawberry ice cream is the perfect make-ahead summer dessert.
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Servings: 1.5 quarts
Ingredients
Strawberry Jam
- 16 ounces frozen strawberries
- ½ cup granulated sugar
- Juice of 1 lemon
- Pinch of salt
Ice Cream Base
- 2 cups cold heavy cream
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla bean paste, or vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- Add the strawberries, sugar, lemon juice, and salt to a saucepan. Cook over medium-low heat for 12–18 minutes, stirring often and mashing the berries until thick and jammy. Cool completely.
- Reserve ½ cup jam for the base and ½ cup for swirling.
- Line a loaf pan with parchment paper and chill.
- Whisk together the sweetened condensed milk, vanilla, salt, and ½ cup cooled strawberry jam.
- Whip the cold heavy cream to stiff peaks.
- Fold one-third of the whipped cream into the strawberry mixture, then gently fold in the remaining whipped cream.
- Layer the ice cream mixture into the loaf pan, adding spoonfuls of the reserved strawberry jam between layers. Finish with more jam and gently swirl with a butter knife.
- Cover and freeze for 6–8 hours or overnight.
- Let sit at room temperature for 5–10 minutes before scooping.
Notes
- Make sure the strawberry jam is completely cool before adding it to the ice cream base.
- Fold the whipped cream gently to keep the mixture light and airy.
- Swirl the jam lightly with a butter knife to create distinct strawberry ribbons.
- For the creamiest scoops, let the ice cream sit at room temperature for 5–10 minutes before serving.