Strawberry Ripple Ice Cream Recipe

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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
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. + freezing

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

Nutritional Facts

1/2 cup: 342 calories, 28g fat (17g saturated fat), 103mg cholesterol, 62mg sodium, 21g carbohydrate (18g sugars, 1g fiber), 4g protein.

  • 4 cups heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3 cups crushed strawberries
  1. In a large bowl, combine the cream, milk and vanilla. Refrigerate until chilled.
  2. 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.
Originally published as Strawberry Ripple Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p224

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