Strawberry jam ripple ice cream in an ice-cream tub

Strawberry jam ripple ice cream

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(2 ratings)

Prep: 15 mins plus at least 3 hrs freezing


Serves 8

Make this strawberry ripple ice cream for a divine summer dessert. It's so simple and easily adaptable, just be sure to use a soft-set jam, as solid versions won't work

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal594
  • fat44g
  • saturates27g
  • carbs44g
  • sugars44g
  • fibre0g
  • protein5g
  • salt0.2g


  • 600ml double cream
  • 395g can condensed milk
  • ½ tsp vanilla extract
  • ½ lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 200g soft-set strawberry jam


  1. Beat the double cream using an electric whisk until it holds its shape. Keep beating on a lower speed and gradually pour in the condensed milk and vanilla extract, then slowly add the lemon zest and juice. Put the mixture in a shallow baking tin or container that will fit in your freezer.

  2. Drop the jam all over the surface in little blobs using a teaspoon, then drag a skewer through the blobs to spread it out a little. Some jam will disappear from the surface but that’s okay. Cover the container and put it in the freezer for at least 3 hrs. This is a soft-set ice cream, so you don’t need to take it out of the freezer too far ahead of serving. Will keep in the freezer for up to three months.

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