Strawberry Ripple Ice Cream Recipe

Strawberry Ripple Ice Cream
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Evaporated milk (chilled) 1 tin
Condenced milk (chilled) 1 tin
Olpers Cream 2 packet or 12 oz
Strawberry essence
Strawberries 1 cup choperize
For Strawberry Sauce
Sugar 1 cup
water 1/2 cup
Strawberry essence 1/2 tsp
Food red colour few drops

Cooking Directions
Put very chilled evaporated milk in a bowl beat with beater until become double in volume.

In evaporated milk add condenced milk, wipe with beater for a while until mix.

In another bowl beat cream with electric beater till frothy.

Blend strawberries and sugar in blender to make puree.

Now in condenced milk add strawberry puree and essence beat with beater just to mix.

When everything mix well add beaten cream then fold well with spoon.

Pour this mixture into ice cream mould and put in freezer.

After 1 hour when mixture will get set pour strawberry sauce and slightly mix with kinife in round to give ripple or two shade effect.

Put in freezer for 12 hours to freeze well.

For Strawberry Sauce: Boil water add sugar, cook until become thick sheera.

Now add essence and food colour.

For Serving: Scoop out ice cream in glass pour strawberry sauce drcorate with wafers.

Serve immedietly.

Chet tip: Put condenced milk tin in freezer for minimum 6 hours to avoid crunch.

Apple Crisp

Ingredients: 5 Apples, sliced and peeled 1 cup brown Sugar

Fruit Whip

Ingredients: 1/4 cup lemon juice 1/4 cup pineapple juice 2


Ingredients: Vanilla ice cream – 2 scoops 7 up –

water melon icecream

Watermelon Icecream

Place all ingredients in a blender and blend until smooth. Pour into a loaf pan and freeze for 3 hours.

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