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
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Prep:15 mins
plus at least 3 hrs freezing - Serves 8
- Easy
Nutrition per serving
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kcal 594
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fat 44g
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saturates 27g
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carbs 44g
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sugars 44g
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fibre 0g
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protein 5g
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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 creamLeave 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
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.
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.
