Strawberry Ripple Ice Cream




PREP TIME 15mins

COOK TIME 10mins


  • 250g fresh strawberries
  • 50g Huletts Caster Sugar
  • 30ml Huletts Golden Syrup
  • 500ml cream
  • 1 can 397g condensed milk
  • 10ml vanilla essence
  • 2 – 3 drops pink food colour (optional)


  1. Place the strawberries, sugar and syrup into a saucepan over medium heat, and bring to a boil. Simmer for about 5 - 10 minutes, stirring occasionally, until the strawberries have broken down and the mixture has thickened.
  2. Push the mixture through a sieve into a bowl, and discard the pulp. Allow to cool completely.
  3. Using an electric beater, whip the cream to stiff peaks.
  4. In a separate bowl, whisk together the condensed milk, and vanilla. Gently fold into the whipped cream. Add a few drops of pink food colour and mix until combined.
  5. Pour half of the mixture into a loaf pan or suitable dish, and dollop spoonful’s of the strawberry sauce on top. Swirl the sauce through with a toothpick or knife.
  6. Pour over the rest of the ice cream mixture, and swirl in more sauce. Cover tightly, and place in the freezer for at least 6 hours, or overnight before serving.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g