strawberry ripple ice cream homemade.jpg


A foolproof no churn ice cream recipe, perfect for the British summer.

750g British strawberries 
300ml double cream
300g natural yoghurt
1 tbsp caster sugar
1 tbsp water 
400g can of condensed milk (refrigerated) 

Pull the little green tops off the strawberries and put them into a saucepan with 1 tbsp of caster sugar and 1 tbsp of water. Simmer on a medium heat for 5-7 minutes until the strawberries start to cook down a little. You want some of them to still be whole at this point. 

Remove the strawberries from the juice at the bottom (this can be saved for later) and split them into two halves. Leave both halves to cool. Blitz one half of the strawberries in a blender until smooth. Stir the cold condensed milk into the blitzed strawberries, along with the natural yoghurt and leave in the fridge.

Meanwhile, take the leftover strawberry juice from the bottom of the pan, and reduce it on a high heat for 10 minutes until it looks nice and syrupy. Leave to cool.

Using an electric hand whisk, whip the double cream until it’s light and holds stiff peaks. Be careful not to over whip it so it becomes fluffy and butter like. Fold the cream carefully into the strawberry and condensed milk mixture until all the lumps have gone. Pour the mixture into a freezer proof dish, then put the other half of cooked strawberries (the whole ones) on top, as well as the strawberry syrup. Marble the mixtures together until a nice ripple is created.

Freeze for at least 8 hours before serving.