No Churn Cherry ripple ice cream (using strawberries instead of cherries of course!)

hello readers, over the week ago made homemade cherry ice cream, you do not have to have an ice cream maker to make ice cream, the secret: sweetened condensed milk and whipped cream, so it still holds its creamy texture, there are so many variations, instead of cherries heres a photo with strawberries and it was super good! my parents loved it, so heres photos and recipes, so i hope you make it at home soon!

No-Churn Black Forest Ripple Ice Cream

• 12 ounce(s) (fresh or frozen and thawed) pitted cherries, halved
• 1/4 cup(s) sugar
  
• 2 cup(s) very cold heavy cream
• 1 can(s) (14-ounce) sweetened condensed milk
• 1 teaspoon(s) pure vanilla extract
• 4 ounce(s) (about 1 cup) bittersweet chocolate chunks
• Ice cream cones, for serving

1. Place the cherries, sugar, and 2 tablespoons water in a large saucepan. Bring the mixture to a boil, then reduce heat and simmer, stirring often, until the cherries break down and the liquid turns to a thick syrup, 10 to 12 minutes. Transfer to a bowl and refrigerate until cool, about 15 minutes.
2. Using an electric mixer, beat the cream, condensed milk, and vanilla in a large bowl on medium-high until stiff peaks form, 3 to 4 minutes. Gently fold in the chocolate chunks.
3. Spoon half the cream mixture into a 4 1/2- by 8 1/2-inch loaf pan or 1 1/2-quart freezer-safe container. Spoon half the cherry mixture on top. Using a knife, swirl the cherry mixture through the cream. Repeat with the remaining cream and cherry mixture. Freeze until set, at least 4 hours. Once set, cover with plastic wrap and freeze for up to 2 weeks.

Zesty Coconut: Fold in 1 tablespoon lime zest (from about 2 limes) and 1/2 cup toasted coconut. Spoon into the loaf pan and top with 1/2 cup toasted coconut. Freeze as directed.

Nuts About Bananas: Fold in 1 large banana (diced) and 1/2 cup unsalted roasted peanuts (roughly chopped). Spoon into the loaf pan and drizzle with 3 tablespoons caramel sauce. Freeze as directed.

Peach Pie: Fold in 4 graham crackers (roughly chopped; 1 heaping cup) and 1/2 cup peach preserves. Spoon into the loaf pan and freeze as directed.

Chocolate Peppermint: Fold in 12 small chocolate peppermint candies, chopped (such as Peppermint Patties) and 1/4 cup chocolate sauce. Spoon into the loaf pan and freeze as directed.

Strawberry ripple (my twist): do as directed using strawberry mixture instead of cherry mixture. spread onto loaf pan and freeze as directed