This Summer...Make Your Own Strawberry Ice Cream

Monday 20 July 2015

For the last six months I've been slowly getting obsessed with making ice cream. It started as an idea for Christmas day dessert, I made a simple vanilla no-churn recipe and it was delicious.

 By total chance I was given the MELT ice cream recipe book for Christmas too, so from that day on I've been late night experimenting  with chocolate-y, fruity and booze-y combos when the kitchen is family free.

It's been a great journey and I have been completely amazed how creative you can be. So as I sit here dreaming up some new non-churn recipes, here is one of our current favourite...strawberry ice cream with pick your own strawberries to involve your family and friends in the process too!

You Will Need -

200ml double cream
200ml of strawberries, hulled and chopped up. The riper the better
2 drops of vanilla essence
65grams of caster sugar
Seasonal fruit to decorate (we used raspberries)


1. Take the strawberries and put them in a non-slip bowl with the sugar and vanilla essence and mash away until the bowl is a red fruit thick liquid in it.
2. Whip the cream until if forms soft peaks on the beaters and looks thick and glossy but be careful not to over whip it (yes you can do this too!).
3. Fold the cream and strawberry mixture together until it looks a pink creamy colour.
4. Place the ice cream in a freezable tub and pop in the freezer for at least four hours.

To serve take out the freezer and leave for ten minutes on the side to scoop it or use a scoop that's been standing in boiling water but be careful to use an over mit as it may be hot, hot, hot.

Decorate with sprinkles and fruit. To make a booze-y version add a tablespoon of your favourite tipple when mixing the cream and fruity mixture together. The ice cream will come out softer as the alcohol won't freeze. We like a homemade blackcurrant vodka in ours!

Bye for now,


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