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Strawberry ice cream
- Sarah Cook
Published: July 23, 2015 at 2:00 PM
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Serves 8-10
Easy
Total time: 15 mins
+ freezing
A star rating of 5 out of 5.0 ratingsRate
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Strawberry ice cream is a family favourite but home-made just tastes so much better, packed with fresh and freeze-dried strawberries as well as jam for plenty of summery flavour
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Make a batch of this easy no-churn strawberry ice cream, then check out our vanilla ice cream, quick banana ice cream, ice cream cake, strawberry mochi and more ice cream recipes.
Ingredients
Nutrition
-
200g strawberries
hulled
-
4 tbsp strawberry jam
-
600ml carton double cream
-
397g tin condensed milk
-
25g (look in the baking section at supermarkets) freeze-dried strawberries
Nutrition: per serving
- kcal460
- fat36.3g
- saturates22.5g
- carbs28.4g
- fibre0.6g
- protein4.6g
- salt0.2g
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Method
-
step 1
Put the strawberries and jam in a blender or food processor and whizz until smooth. Tip the purée into a sieve, set over a large bowl and leave to strain out the seedy bits.
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step 2
Meanwhile, put the double cream and condensed milk into a large mixing bowl. Using an electric whisk, beat them together until the mixture is thick and can hold peaks. Use a spatula to push any remaining purée through the sieve, then gently fold it through the creamy mixture. Sprinkle over the freeze-dried strawberries and fold these in too, then scrape into a freezer-proof container and freeze until solid. Serve in cones or bowls with your favourite toppings.
Authors
Sarah Cook
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