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!
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!
- 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
How to Make No Churn Strawberry Ripple Ice Cream
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, with the tip of a knife swirl to combine.
Cover the pan in plastic or place in a freezer bag and freeze until firm.
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.
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.
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.
If you love ice cream like we do then grab a spoon and enjoy this No Churn Strawberry Chocolate Ripple Ice Cream. Enjoy!
No Churn Strawberry Ripple Ice Cream
- 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
- 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!
Updated from June 7, 2018.