No-Churn Strawberry Jam Ripple Ice Cream

Name: No-Churn Strawberry Jam Ripple Ice Cream
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 8
Ingredients: 600 ml double cream; 395 g sweetened condensed milk; 200 g soft-set strawberry jam; 1/2 lemon, zested and juiced; 1/2 tsp vanilla extract

This creamy no-churn strawberry jam ripple ice cream is bright, fruity, and effortless to make at home. Sweet condensed milk, rich cream, and a touch of lemon create a smooth frozen dessert with ribbons of strawberry jam in every scoop.

Servings8 Portions

Prep Time15 Mins

Cook Time180 Mins

Difficulty

Easy

Ingredients

double cream
600 ml
sweetened condensed milk
395 g
soft-set strawberry jam
200 g
lemon, zested and juiced
0.5
vanilla extract
0.5 tsp

Step-by-Step Instructions

Add the double cream to a large mixing bowl and whip with an electric whisk until it forms soft peaks and holds its shape. Reduce the mixer speed, then slowly blend in the condensed milk, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and evenly combined.

Spoon the ice cream base into a shallow freezer-safe container and smooth the surface. Dot the strawberry jam over the top in small spoonfuls, then gently swirl it through with a skewer or knife to create ripples without fully mixing it in. Cover and freeze for at least 3 hours, or until softly set, then scoop and serve.

Chef's Tips

Use cold cream for the best volume when whipping, and stop once it holds soft peaks so the base stays smooth. Swirl the jam lightly to keep visible ribbons instead of blending it completely into the ice cream. Store covered in the freezer for up to 3 months; if it becomes very firm, let it sit at room temperature for 5 minutes before scooping.