Bursting with the sweet flavour of fresh strawberries and cream, this ice cream is the All England Wimbledon Tennis Championships in a cone or a bowl. Strawberries and cream are synonymous with Wimbledon and this is a great way to enjoy them, prepared in advance and ready to eat at the drop of a hat. Enjoy if for dessert or a treat in the sunshine, either on its own or as part of a dessert, I guarantee you will love it!
Sadly Wimbledon 2020 had to be cancelled due to COVID 19 but thankfully, the 2021 championships are underway. Crowds are limited and there are lots of restrictions, but we have a full timetable of tennis and Andy Murray won his first match last night. Life really feels like it is returning to some new form of normality! Hallelujah!
To concentrate and deepen the flavour of the strawberries, they are first roasted, with a little bit of sugar, before being pureed. ⅔ are then whisked together with the condensed milk and double cream. Then the remaining strawberry puree is swirled through to create delicious hits of strawberry as you eat. This recipe is adapted from my No Churn Ice Cream – Core Recipe; take a look for other easy ice cream ideas. However the original Strawberry Ice Cream recipe is very slightly adapted from Nagi at Recipe Tin Eats.
How to make Strawberry Ripple Ice Cream – No Churn
Collect all your ingredients together:
sweetened condensed milk
First, prepare, cook, cool and blend the strawberries:
Hull and halve the strawberries and tip onto a baking tray with the sugar and mix well.
Cook for 45 minutes – if your oven cooks slightly unevenly, turn the tray half way through cooking.
After 45 minutes, remove from the oven, stir well and then return to the oven for a further 15 minutes. Take out of the oven and set on one side to cool.
When cool, puree in a food processor.
Now make the strawberry ice cream:
Pour the condensed milk into a mixing bowl and add ⅔ of the strawberries and the salt.
Whisk until well mixed.
Add the double cream and whip until thickened.
Add remaining strawberry puree and fold in, ever so slightly, into the ice cream.
Pour into a freezer proof container. Cover with baking parchment, seal with a lid and freeze for a minimum of 6 hours. Voila!
NB I always add a tiny bit of salt – it really helps to enhance all the flavours.
1 Pour condensed milk, ⅔ strawberries and salt into mixing bowl.
2 Whisk until well mixed.
3 Add the double cream …
… whip until thickened.
4 Add remaining strawberry puree. Fold in slightly
5 Pour into container. Freeze for 6 hours.
Made this recipe?
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