Home / Recipes / Desserts / Ice Cream & Frozen Desserts / No Churn Strawberry Ripple Ice Cream

No Churn Strawberry Ripple Ice Cream

This Strawberry Ripple Ice Cream, is a creamy No Churn Ice Cream Recipe, made with chopped strawberries and a drizzle of melted chocolate. The perfect summertime treat, any time of the day!

Ice cream in a loaf pan with a scoop and a dish of strawberries.


 

If it’s as hot where you are as it is here in Italy then this No Churn Ice Cream is the perfect cool down dessert! I decided to make a combination of Chocolate and Strawberries because isn’t that one of the perfect combinations!

We love ice cream, especially the Italian! And of course being in Italy you can’t find better ice cream/gelato than here. But sometimes and this also includes the Italian, I love to make a no churn ice cream, it’s easy and so creamy. From one of our favorite No-Churn Pistachio Ice Cream to one of his favorite a simple Vanilla Ice Cream to one of mine, Chocolate Chip Ice cream. The selection is endless!

Recipe Ingredients

  • Cream – whole, heavy or whipping cream, with at least 30% fat content
  • Sweetened condensed milk –
  • Vanilla – vanilla extract
  • Strawberries – fresh is best but frozen can be used, thaw then chop
  • Chocolate – semi sweet chocolate melted
Ingredients for strawberry ice cream.

How to Make No Churn Strawberry Ripple Ice Cream

In a large bowl whisk until smooth the sweetened condensed milk and vanilla.

Mixing the sweetened condensed milk and vanilla.

In a medium bowl whip the cream until stiff, add a little whipped cream to the sweetened condensed milk (just to soften it up a bit), then fold in the remaining whipped cream, gently fold until combined.

Mixing the whipped cream and sweetened condensed milk mixture.

Fold in the chopped strawberries and pour into a regular loaf pan.

Stirring in the strawberries.

Drizzle with cooled melted chocolate, with the tip of a knife swirl to combine.

Adding the melted chocolate to the ice cream in the loaf pan.

Cover the pan in plastic or place in a freezer bag and freeze until firm. 

Ready to be frozen.

Tips for making the best Strawberry Ripple Ice Cream

  • Be sure to chop the strawberries into small cubes or they will be too hard to bite when frozen, if you prefer you could even puree the strawberries before folding in.
  • Be sure to swirl the melted chocolate immediately after drizzling over the ice cream mixture. If you don’t do this quickly enough, the chocolate will harden on top and you won’t be able to mix it into the ice cream.
Strawberry ripple ice cream in a white bowl.

What does no churn mean?

For most no churn ice cream, it means no ice cream maker is needed. All you really need is about 10 minutes and an electric mixer. The basic recipe uses only 3 ingredients, sweetened condensed milk, whole cream which is at least 30% fat and vanilla.

No churn vanilla ice cream is a versatile dessert that can be served on its own or used as a base for other flavors.

You can add your favorite mix-ins, such as chocolate chips, caramel, or fruit, to create a personalized treat. Additionally, this recipe can be easily adapted to create other flavors of ice cream by swapping out the vanilla extract for other extracts or flavors.

I love a scoop just as it is, but adding a drizzle of chocolate syrup, hot fudge sauce, caramel sauce, or a delicious Blueberry sauce is great, too. 

Strawberry ripple ice cream in a white bowl.

Do I need an ice cream maker to make this recipe?

No, you do not need an ice cream maker to make this recipe. It is a no-churn recipe that only requires a mixer, a loaf pan, and a freezer.

Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries in this recipe. Just make sure to thaw them before using.

Can I use other types of fruit instead of strawberries?

Yes, you can use other types of fruit in this recipe. Just make sure to adjust the recipe accordingly.

Can I use dark chocolate instead of semi-sweet?

Yes, you can use dark chocolate instead of semi-sweet chocolate.

Do I need to chop the strawberries before adding them to the mixture?

Yes, you need to chop the strawberries before adding them to the mixture. It’s best to chop them small, or even puree.

How do I make the chocolate ripple?

Melt the chocolate in the microwave or using a double boiler. Once melted, let it cool down for a few minutes. Then, drizzle the chocolate over the ice cream mixture and use the tip of a knife to swirl it around.

How long does no churn ice cream last?

The ice cream should be kept in the freezer well wrapped in plastic or in an airtight freezer safe container. It will keep for up to 2 weeks.

Strawberry ripple ice cream in a white bowl.

If you love ice cream like we do then grab a spoon and enjoy this No Churn Strawberry Chocolate Ripple Ice Cream. Enjoy!

Strawberry ripple ice cream in a white bowl.

No Churn Strawberry Ripple Ice Cream

Rosemary Molloy
Chocolate Ripple Ice Cream, a creamy homemade Ice Cream Recipe add a few Strawberries and make it even better!  The perfect summertime treat, any time of the day!
Prep Time 10 minutes
Freezing Time 4 hours
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 544 kcal

Ingredients
 
 

  • 2 cups whole, heavy or whipping cream (at least 30% fat content)
  • 14 ounces sweetened condensed milk (1 can)
  • 1 teaspoon vanilla extract
  • 2-3 ounces semi sweet chocolate (melted and cooled)
  • ¾ cup chopped (small) strawberries

Instructions
 

  • In a large bowl whisk until smooth the sweetened condensed milk and vanilla.
  • In a medium bowl whip the cream until stiff.
  • Add a little whipped cream to the sweetened condensed milk (just to soften it up a bit), then fold in the remaining whipped cream, gently fold until combined.  Fold in the chopped strawberries and pour into a regular loaf pan. Drizzle with cooled melted chocolate, and immediately with the tip of a knife swirl to combine.
  • Cover with plastic wrap or place in a freezer bag and freeze for 3-4 hours, over night or until firm.  Enjoy!

Notes

Be sure to chop the strawberries into small cubes or they will be too hard to bite when frozen, if you prefer you could even puree the strawberries before folding in.
Be sure to swirl the melted chocolate immediately after drizzling over the ice cream mixture. If you don’t do this quickly enough, the chocolate will harden on top and you won’t be able to mix it into the ice cream.
The ice cream should be kept in the freezer well wrapped in plastic or in an airtight freezer safe container. It will keep for up to 2 weeks.

Nutrition

Calories: 544kcal | Carbohydrates: 45g | Protein: 8g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 107mg | Potassium: 403mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1350IU | Vitamin C: 13mg | Calcium: 249mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from June 7, 2018.

6 Comments

  1. 5 stars
    I made this recipe with amazing results using homemade strawberry puree as I did not have fresh strawberries. Thank you for a great recipe!

  2. 5 stars
    Thanks Rosemary for the recipe! So delicious and easy to make. I had family for dinner and served the ice cream for dessert. It was a big hit!!! Took a little longer to soften than I thought, but the wait was worth it!! Thanks for sharing the recipe!

5 from 4 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.