Old-Fashioned Strawberry Ripple Ice Cream Recipe | Creamy Homemade Summer Dessert
By Rebecca St.Clair
Fresh strawberries are the star in this creamy homemade strawberry ripple ice cream. Every scoop is filled with luscious strawberry swirls that add vibrant colour and sweet berry flavour to this old-fashioned, dreamy vanilla ice cream. This old-fashioned ice cream recipe is a delicious way to celebrate strawberry season.
If you love classic homemade desserts, this old-Fashioned Strawberry Ripple Ice Cream Recipe is one you’ll want to make all summer long. Rich, creamy, and loaded with beautiful ribbons of fresh, from-scratch strawberry sauce. This homemade strawberry ice cream is full of incredible flavour in every bite. Perfect for family cookouts, picnics, and special occasions.
Nothing says summer quite like a scoop of old-fashioned strawberry ripple ice cream! Made with a rich, creamy vanilla ice cream base and swirls of sweet homemade strawberry sauce, this homemade strawberry ripple ice cream recipe is easy to make without an ice cream maker. If you’re looking for a nostalgic summer dessert, or a delicious way to use fresh strawberries, this classic frozen treat is the recipe you’ve been searching for.
Perfect to scoop and serve in a cone, as a sundae, or alongside your favourite pie, this old-fashioned strawberry ice cream recipe is a timeless treat that’s perfect for entertaining or a sweet treat on a warm afternoon.
Why You’ll Love This Recipe
Old-fashioned – This vintage recipe is made with a custard base for a luxurious texture.
Summer – The perfect way to showcase summer-fresh berries.
No refined sugar – Made with only real simple ingredients and sweetened with honey, so you can feel good serving this to your family.
How to make ice cream without an ice cream maker
No ice cream maker? No problem! You can make ice cream without any special equipment.
- Make the ice cream mixture.
- Freeze it in a shallow pan.
- Every 30–45 minutes, stir vigorously with a fork or whisk.
- Repeat 4–6 times until partially frozen.
- Place a cover or plastic wrap on top to reduce ice crystals.
- Let the ice cream sit at room temperature for 5 minutes before scooping.
How to store homemade strawberry ripple ice cream
Store in a freezer-safe container. Shallow containers work especially well because they freeze evenly. Press a piece of plastic wrap directly onto the surface of the ice cream. This helps prevent air from reaching the ice cream and reduces ice crystals.
Store in the freezer for up to 1 month. Homemade ice cream often freezes harder than commercial brands. Let it sit at room temperature for 5–10 minutes before scooping. This will make it easier to scoop.
Ingredients
Cream – Use a mixture of 18 % and 35 % cream for this recipe.
Eggs – To make the rich custard base.
Honey – Natural sweetness.
Salt – To balance the sweetness.
Vanilla – Flavour.
Strawberries – I used fresh picked strawberries.
Honey – This natural sweetener is used in place of white sugar.
Lemon juice – Compliments the flavour of the berries and helps the jam thicken and set.
How to Make Strawberry Ripple Ice Cream
For the strawberry sauce
- Wash, hull, and cut in half 2 cups of strawberries.
- Add the strawberries to a large sauce pot along with 1/3 cup of honey, and 1 teaspoons of lemon juice.
- Cook over medium-low heat, stirring occasionally.
- You can use a masher to break up the strawberries if you want a smoother sauce.
- Add a pinch of salt, to balance out the sweetness.
- Continue to cook, stirring occasionally until the strawberry sauce has thickened enough to coat the back of a wooden spoon. This took me about 30 minutes but will depend on the amount of moisture in your fruit.
- Set aside to cool. The sauce will thicken as it cools.
For the ice cream
- In a sauce pot over medium-low heat, stir together 1 1/2 cups of 18 % cream with 1/3 cup of honey and 1/2 teaspoon of salt.
- Heat, stirring occasionally, until everything is dissolved together and the mixture is steaming but not simmering.
- Meanwhile in a large heatproof bowl, whisk 4 egg yolks until smooth and creamy.
- While whisking the eggs constantly, slowly pour in about half of the hot cream mixture. (This will temper the eggs.)
- While whisking, pour the tempered egg mixture back into the pot with the rest of the hot cream.
- Stir this mixture over medium heat until the mixture has thickened. The mixture should not simmer. This step will take several minutes. It should be thick enough to coat the back of a wooden spoon. If using a thermometer, the mixture should reach 170 °F.
- Stir in 1 teaspoon of vanilla extract.
- Set this mixture aside to cool and then chill in the fridge.
- Once cold, whip 2 cups of 35% cream until thick and holds a stiff peak.
- Fold the chilled vanilla custard base into the whipped cream.
- Place in a freezer safe container and chill in the freezer. (If you have an ice cream maker, you can skip these steps and churn it in your machine.)
- Remove the ice cream from the freezer every 45 minutes and stir vigorously. Do this step 3 times.
- After the final stir, swirl in strawberry sauce. Don’t fully mix it in, that way you will see the strawberry ripples throughout the vanilla ice cream as you scoop it.
- Place the ice cream back into the freezer to chill for at least 3 hours. Then it is ready to scoop and enjoy!
Strawberry Ripple Ice Cream
Every scoop is filled with luscious strawberry swirls that add vibrant colour and sweet berry flavour to this old-fashioned, dreamy vanilla ice cream.
Ingredients
- 2 cups fresh strawberries
- 1/3 cup honey 80 ml
- 1 teaspoon lemon juice 5 ml
- 1/8 teaspoon salt (optional)
- 1 1/2 cups 18% cream 375 ml
- 1/3 cup honey 80 ml
- 1/2 teaspoon salt 2 g
- 4 egg yolks
- 1 teaspoon vanilla extract 5 ml
- 2 cups 35% cream 500 ml
Instructions
- Wash, hull, and cut in half 2 cups of strawberries.
- Add the strawberries to a large sauce pot along with 1/3 cup of honey, and 1 teaspoons of lemon juice.
- Cook over medium-low heat, stirring occasionally.
- You can use a masher to break up the strawberries if you want a smoother sauce.
- Add a pinch of salt, to balance out the sweetness.
- Continue to cook, stirring occasionally until the strawberry sauce has thickened enough to coat the back of a wooden spoon. This took me about 30 minutes but will depend on the amount of moisture in your fruit.
- Set aside to cool. The sauce will thicken as it cools.
- In a sauce pot over medium-low heat, stir together 1 1/2 cups of 18 % cream with 1/3 cup of honey and 1/2 teaspoon of salt.
- Heat, stirring occasionally, until everything is dissolved together and the mixture is steaming but not simmering.
- Meanwhile in a large heatproof bowl, whisk 4 egg yolks until smooth and creamy.
- While whisking the eggs constantly, slowly pour in about half of the hot cream mixture. (This will temper the eggs.)
- While whisking, pour the tempered egg mixture back into the pot with the rest of the hot cream.
- Stir this mixture over medium heat until the mixture has thickened. The mixture should not simmer. This step will take several minutes. It should be thick enough to coat the back of a wooden spoon. If using a thermometer, the mixture should reach 170 °F.
- Stir in 1 teaspoon of vanilla extract.
- Set this mixture aside to cool and then chill in the fridge.
- Once cold, whip 2 cups of 35% cream until thick and holds a stiff peak.
- Fold the chilled vanilla custard base into the whipped cream.
- Place in a freezer safe container and chill in the freezer. (If you have an ice cream maker, you can skip these steps and churn it in your machine.)
- Remove the ice cream from the freezer every 45 minutes and stir vigorously. Do this step 3 times.
- After the final stir, swirl in strawberry sauce. Don't fully mix it in, that way you will see the strawberry ripples throughout the vanilla ice cream as you scoop it.
- Place the ice cream back into the freezer to chill for at least 3 hours. Then it is ready to scoop and enjoy!
For the strawberry sauce
For the ice cream
Notes
You can replace the honey in this recipe with the same amount of white sugar.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 493Total Fat 41gSaturated Fat 26gUnsaturated Fat 16gCholesterol 215mgSodium 206mgCarbohydrates 26gFiber 1gSugar 24gProtein 5g
Nutrition information isn't always accurate.
