chocolate strawberry ripple ice cream in a loaf pan
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Strawberry Chocolate Ripple Ice Cream

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 Time10 mins
Freezing Time4 hrs
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: Easy Summer Dessert Recipe, No churn summertime Ice cream
Servings: 5 servings
Calories: 428kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 1 1/4 cups cream (whole or whipping cream)
  • 3/4 cup sweetened condensed milk
  • 1/2 teaspoon vanilla
  • 2 ounces dark chocolate (melted)
  • 3/4 cup chopped strawberries


  • In a medium bowl whip the cream until stiff.
  • In a large bowl whisk until smooth the sweetened condensed milk and vanilla.
  • 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.
  • Freeze for 3-4 hours, over night or until firm.  Enjoy!


Calories: 428kcal | Carbohydrates: 33g | Protein: 5g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 97mg | Sodium: 83mg | Potassium: 329mg | Fiber: 1g | Sugar: 28g | Vitamin A: 995IU | Vitamin C: 14.3mg | Calcium: 181mg | Iron: 1.5mg