Strawberry jam ripple ice cream
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Strawberry jam ripple ice cream

By Diana Henry

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

Ingredients

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

Tip

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.

Method

  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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