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Strawberry Ripple Ice Cream

Strawberry Ripple Ice Cream

Ingredients

10 fl oz double cream

1 cup Greek yogurt

10 oz Bonne Maman Strawberry Preserves

2 tbsp liqueur, such as Crème de Cassis

4–6 waffle cones, to finish

3–4 sugared rose petals, crushed, optional

Directions

Whip the cream in a large bowl until it just begins to hold its shape. Fold in the yogurt and 7 oz of Bonne Maman Strawberry Preserves.

Spoon half the mixture into a freezer-proof container that is about 2 inches deep.

Stir the liqueur into the remaining Bonne Maman Strawberry Preserves in a separate bowl and drizzle over the top of the cream mixture in the container.

Add the remaining cream mixture and freeze for at least 3 hours (depending on depth of container). Serve in cones or scoops with crushed, sugared rose petals sprinkled on top, optional.

TIPS: The ice cream should be made one day and eaten the next. As it is a no-churn recipe, the longer it remains in the freezer the more ice crystals grow and it loses its creamy texture.

Soften the ice cream in the fridge for about 30 minutes before eating.

This simple homemade ice cream treat is delightfully light and smooth. Featuring our luscious Strawberry Preserves, the ice cream comes out a beautiful light red color that looks divine and tastes even better. Made with Greek yogurt, cream and a bit of liquor, the ice cream has a distinctive texture and taste that perfectly compliments our strawberry preserves. The fresh fruit flavor offers sweet refreshment that’s perfect for a warm summer day.
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