No-Churn Strawberry Ripple White Chocolate Ice Cream

It’s full strawberry season!! What better way to beat the heat than this no-churn strawberry ice cream?! Sweetened whipped cream is whipped to soft peaks and ribbons of strawberry jam folded in throughout, and studded with chunks of white chocolate.

Ingredients

• 2 cups strawberries, trimmed and quartered
• 1/2 cup granulated sugar
• 2 cups heavy cream
• 1 can sweetened condensed milk
• 1 cup white chocolate, chopped

Directions

In a saute pan add the strawberries and sugar over medium heat, until the juices start to release. Use a fork to break up the strawberries. Cook for about 5-7 minutes until the sauce starts to thicken. Once cooked pour into a blender and blend until smooth. Set aside.

In a large bowl add the heavy cream and whip with an electric mixer until soft peaks form. Gently fold in the condensed milk and mix until it’s all combined. Pour half the mixture into a 9×13 inch pan. Spoon half of the strawberry jam over the cream, swirl it in with a knife. Then sprinkle on half the white chocolate. Pour the remaining cream mixture over the top. Finish with the strawberry jam swirls and more white chocolate on top. Swirl it together. Cover directly with plastic wrap and place in the freezer for at least 4 hours. When you’re ready to serve, place in the fridge to thaw for at least 15 minutes.