Ingredients
- strawberries 200g, hulled
- strawberry jam 4 tbsp
- double cream 600ml carton
- condensed milk 397g tin
- freeze-dried strawberries 25g (look in the baking section at supermarkets)
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.
Nutritional Information
- Kcals 460
- Fat 36.3g
- Saturates 22.5g
- Carbs 28.4g
- Fibre 0.6g
- Protein 4.6g
- Salt 0.2g
