Strawberry jam ripple ice cream

Make this strawberry ripple ice cream for a divine summer dessert. It’s so simple and easily adaptable, just be sure to use a soft-set jam, as solid versions won’t work

  • Prep:15 mins
    plus at least 3 hrs freezing
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 594
  • fat 44g
  • saturates 27g
  • carbs 44g
  • sugars 44g
  • fibre 0g
  • protein 5g
  • salt 0.2g


  • 600ml double cream
  • 395g can condensed milk
  • ½ tsp vanilla extract
  • ½ lemon, zested and juiced
  • 200g soft-set strawberry jam


Quick strawberry cheesecake ice cream

Leave some strawberry ripple ice cream to soften at room temperate, then quickly stir in some beaten soft cheese, crushed digestives and a little more strawberry jam. Re-freeze before serving.


  1. Beat the double cream using an electric whisk until it holds its shape. Keep beating on a lower speed and gradually pour in the condensed milk and vanilla extract, then slowly add the lemon zest and juice. Put the mixture in a shallow baking tin or container that will fit in your freezer.

  2. Drop the jam all over the surface in little blobs using a teaspoon, then drag a skewer through the blobs to spread it out a little. Some jam will disappear from the surface but that’s okay. Cover the container and put it in the freezer for at least 3 hrs. This is a soft-set ice cream, so you don’t need to take it out of the freezer too far ahead of serving. Will keep in the freezer for up to three months.

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