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 and more ice cream recipes.


  • 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


  • 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.



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