No-churn Strawberry Shortbread Ice Cream
This irresistible no-churn ice cream with ripe, juicy strawberries and crushed shortbread chunks is a perfect easy summer dessert. It will keep for up to two weeks in the freezer, so it’s ideal for making ahead of time. To ring the changes, try it with blueberries or raspberries instead.
400g ripe strawberries (the riper and sweeter, the better)
1 tbsp caster sugar
¼ teaspoon balsamic vinegar
300ml double cream
200g condensed milk
1 tsp vanilla extract
Two large strawberries, sliced thinly (optional)
One 150g packet of Dean’s all butter shortbread fingers, broken into small pieces and crumbs
Follow The Steps
Mash the strawberries up with a fork, then stir in the sugar and balsamic vinegar. Don’t worry about them being too smooth - some texture is good.
Using an electric mixer, beat the cream and condensed milk together until you have soft peaks. Fold in the vanilla extract, mashed strawberries and most of the shortbread chunks, keeping about 50g back for the top. Pour into a container, top with the sliced strawberries, if using, and the remaining shortbread chunks. Place the lid on top and freeze for a minimum of six hours or overnight.
Remove from the freezer about 30 minutes before serving to soften. If the ice cream is still difficult to scoop, place the ice cream scoop in a bowl of hot water for a couple of minutes before scooping.
Recipe created by Nickki Thompson, Something Sweet Something Savoury