Strawberry Chocolate Ripple Ice Cream
It’s the Thursday before a holiday weekend, and all I can think about is what yummy treats am I going to make over the long weekend. I currently don’t have a planned menu for the weekend. We are just going to grill a few things, and I may make a pasta salad or grill some veggies. I know one thing – I am going to make it’s this Chocolate Strawberry Ripple ice cream. I have made this several times, and it truly is one of my favorite homemade ice cream recipes. The best part about this recipe is you – don’t have to use an ice cream maker! Happy 4th to you and yours – and let’s be thankful for the many freedoms we enjoy in this country.
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 cup pureed or mashed fresh strawberries
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 4 to 5 drops red food coloring, optional
- 2 cups heavy cream
- 6 tablespoons Smucker's® Magic Shell® Chocolate Fudge Flavored Topping, divided, plus more for garnish if desired
- Mix sweetened condensed milk, pureed strawberries, vanilla, lemon juice and food coloring, if desired, in large bowl until well blended.
- Beat cream in large bowl with electric mixer on medium speed until stiff peaks form. Gradually beat in sweetened condensed milk mixture
- Spread about 1/3 of strawberry mixture in a 8-inch square baking pan. Drizzle with 2 tablespoons Magic Shell. Gently top with 1/2 of remaining strawberry mixture; drizzle with 2 tablespoons Magic Shell. Repeat strawberry and Magic Shell layers. Cover and freeze until firm, about 6 hours.
- Remove from freezer; let stand 5 minutes. Scoop into individual serving dishes. Drizzle with additional Magic Shell, if desired.