Recipes

Strawberry Ice Cream

Get summer ready with our delicious easy to make ice cream!

Baking

Follow the steps

300ml double cream

150g condensed milk

One large punnet of strawberries

150g Deans shortbread fingers

5 tbsp strawberry conserve

Follow The Steps

Pour the double cream into a small pan. Gently bring to a simmer over a medium heat, then pour into a heatproof bowl or jug. Cover, leave to cool, then transfer to the fridge until completely cool (this is very important, otherwise the cream won’t whisk).

Once cooled, whip the cream with condensed milk to soft peaks.

De-stalk the strawberries and roughly chop. Crumble the shortbread fingers into the cream along with the strawberries and the strawberry conserve. Fold to combine.

Transfer to an airtight container and freeze overnight. Serve with extra shortbread crumbled on top. Will keep in the freezer for up to 1 month.