Strawberry Ripple Ice Cream Recipe

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Nothing beats the heat—or showcases ripe strawberries—better than this creamy homemade frozen treat. Once you try it, you'll be amazed how easily it comes together. —Agnes Ward, Stratford, Ontario

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Strawberry Ripple Ice Cream Recipe

Prep: 10 min. + freezing

Yield: 14 Servings

10 10

Ingredients

4 cups heavy whipping cream
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
3 cups crushed strawberries

Directions

In a large bowl, combine the cream, milk and vanilla. Refrigerate until chilled.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, pour into a freezer container; drop strawberries by tablespoons over ice cream. Cut through ice cream with a knife to swirl. Freeze for 8 hours or overnight before serving. Yield: 1-3/4 quarts.

Nutritional Facts 1/2 cup equals 342 calories, 28 g fat (17 g saturated fat), 103 mg cholesterol, 62 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Strawberry Ripple Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p224

Fun Ice Cream Idea

For a fun dessert sure to impress guests, I roll individually frozen balls of ice cream in fun toppings like chopped nuts, toasted coconut or chopped candy bars. Then I freeze the balls until firm and arrange in a pretty serving bowl. Guests can choose whichever combination appeals to them. —Eileen Greiss, Youngtown, Arizona