Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Strawberry ice cream
- Preparation and cooking time
- Total time
- + freezing
- Easy
- Serves 8-10
Ingredients
- 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
- 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
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.
- 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.
- STEP 3
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.
- STEP 4
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.
