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Strawberry Ripple Ice Cream


  • 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.

Nutrition Facts

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


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