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No-churn strawberry ripple ice cream
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Total Time:
30 minutes
Ingredients:
  • 600 g strawberries plus extra for serving
  • 100 g caster sugar
  • 600 ml double cream
  • 1 teaspoon vanilla paste or 1 vanilla pod
  • 1 x 397g tin of condensed milk
  • 50 g meringue nests
Instructions:
  • Prepare the strawberries by removing the hull, halving them, and placing them in a saucepan over medium-low heat with caster sugar and 2 tablespoons of water. Cook for 10 to 15 minutes until strawberries turn into a syrup. Strain the mixture through a sieve, then cool completely. Keep the strawberry pulp for serving over porridge or yogurt. In a large bowl, combine cream with vanilla extract or scraped vanilla pod seeds, whip until soft peaks form, then mix in condensed milk. Crush most of the meringue and fold into the cream. Transfer the mixture into a freezer-safe container, ensuring it spreads into the corners. Drizzle most of the strawberry syrup over the cream and gently swirl it in, leaving some visible. Freeze for at least 4 hours or up to 3 months. 30 minutes before serving, transfer from the freezer to the fridge for a soft, scoopable texture. Scoop into bowls or cones and top with remaining strawberries, crushed meringue, and a drizzle of strawberry syrup. Enjoy!

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