Strawberry Ripple Scone Ice Cream
Prep time
Cook time
Total time
Quick and easy recipe as no eggs or custard-making involved. Serves around 8 good portions. It churns very quickly. Note: If you don’t have an ice cream machine, just remove the ice cream from the freezer around every hour and a half and give a light stir (you might lose the ripples though!). Replace in freezer and repeat around 3-4 times to ensure the ice cream freezes smoothly and not with crystals. As it’s made with a lot of dairy, it is easier than most to freeze creamily.
Recipe type: Ices & Chilled Desserts
Cuisine: Mediterreanean
  • 500ml thick cream
  • 200ml whole milk
  • 1 capful / tsp vanilla essence
  • 100g caster sugar
  • 300g strawberries
  • 2 tbsps whole milk (for strawberry puree’)
  1. Wash strawberries, drain and dab dry with kitchen paper. Hull then cut any large ones roughly and whiz up in a blender or food processor with a couple of tbsps milk to make a thick puree’. Set aside.
  2. Whisk up the cream, 200ml milk, vanilla essence and sugar with a hand mixer until well combined. Pour into your ice cream machine (see your make’s instructions) and churn until thick, but not solidifying.
  3. Remove the ice cream and tip into a freezer-proof container. Crumble up one scone until fine breadcrumb consistency and stir into the ice cream.
  4. Take around half the strawberry puree’ and lightly stir it into the ice cream one spoonful at a time. Don’t mix in well otherwise you’ll have uniform pink ice cream. You need to just ripple it through leaving it in streaks.
  5. Finally, drizzle another spoonful of puree’ in lines over the top of the ice cream. Take a regular knife and just drag across the lines to create a wavy, ripple effect on the surface.
  6. Freeze the ice cream for a good 4-5 hours before serving. To serve, remove around 5-10 mins before required to ensure it’s soft enough to scoop. Crumble over more scones as nibs and spoon over some remaining puree’ to decorate.
Recipe by The Red Bistro at