Recipe By Louise Gough
Creamy, fruity and filled with little bites of crunchy meringue, this easy no-churn ice cream is a delicious twist on a classic strawberries and cream dessert. Made with Strawberries & Cream Natural Flavoured Icing Sugar and real ripe strawberries, it’s wonderfully fresh, smooth and full of flavour.
Serve it with a swirl of strawberry sauce in a cone, a bowl or between two cookies for an extra-special summer treat.
Ingredients
600ml Double Cream
200ml Condensed Milk
150g Strawberries & Cream Natural Flavoured Icing Sugar
300g Ripe Strawberries (blitzed, in a small food processor or mashed with a potato masher).
2 x 30g Scrumptious Fat Coated Meringue pieces (retaining 15g for decoration)
1 x 30g Scrumptious pouch of Strawberry Crunch
You Will need
A large airtight container.
Method
- Place the double cream, condensed milk and icing sugar into your stand mixer.
- Whisk until combined, scrape down.
- Whisk again until the mix has thickened slightly, add the 300g of blitzed strawberries.
- Whisk on a high speed until the mix is thick (like a very thick milkshake).
- Fold 45g of fat coated meringue into the ice cream mix.
- Spoon into your airtight container.
- Sprinkle with fat coated meringue pieces and pop in the freezer.
- Freeze overnight before enjoying with a swirl of strawberry sauce in a cone, a bowl or as a delicious centre for a cookie sandwich.
Top Tip
Don’t add pieces of chopped strawberry within or on top of the ice cream before freezing – it looks amazing but they freeze like concrete and make it very hard to eat. Add the fresh when serving.
