Olive Magazine
Homemade Strawberry Ice Cream Recipe

Strawberry ice cream

Published: July 23, 2015 at 2:00 pm
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  • Preparation and cooking time
    • Total time
    • + freezing
  • Easy
  • Serves 8-10

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

Nutrition:
NutrientUnit
kcal460
fat36.3g
saturates22.5g
carbs28.4g
fibre0.6g
protein4.6g
salt0.2g
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Try this strawberry ice cream then check out more strawberry recipes here.

Try this strawberry ice cream then check out more strawberry recipes here.

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.

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