Strawberries & Cream Ice Cream with Pink Peppercorns
Strawberries and cream – was there ever a more iconic duo? We’re taking the classic flavour pairings of strawberries and cream, and adding zingy, citrusy pink peppercorns to this dreamy, creamy, no-churn ice cream.
Who doesn’t love no-churn ice cream? It’s got all of the delicious creaminess and velvetiness of homemade ice cream with none of the usual fuss. You simply throw your ingredients together, freeze, and enjoy – what could be simpler?
We’ve made a few no-churn wonders at the Culinary Cartel over the years, like this divine lemon ice cream, and we really can’t get enough! As it’s Wimbledon weekend, strawberries and cream are de rigueur. So, why not whip up a strawberries and cream ice cream treat to savour in between matches?
No ice cream machine? No problem!
This is a no-churn recipe, meaning that there is no need for any specialised equipment, ice cream machines included. All you need is 15 minutes, six ingredients, and one bowl. That’s it!
Simply whip your wet ingredients until they’re fluffy and thick, fold together into a delicious cloud, and freeze along with ripples of strawberry puree.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!
Frequently Asked Questions
How long does this stay fresh?
This homemade no-churn ice cream will last for months in the freezer – that is, if you don’t eat it all at once!
Can I make this vegan?
While we haven’t tried this recipe using vegan or dairy-free ingredients yet, you could substitute vegan cream and condensed milk for the dairy ingredients in the base recipe, then proceed with your mix-ins.
Can I use other berries in this ice cream?
Absolutely! This ice cream will be divine with any fresh or frozen berry filling. Check out our lemon ice cream recipe for more inspiration!
Why use pink peppercorns in the ice cream?
Pepper and strawberries are surprisingly complementary flavours, and have often been combined throughout history. Pink peppercorns have a delicious citrusy flavour and zinginess that pairs beautifully with the flavour of strawberries, enhancing the lovely berry flavour even more.
Strawberries & Cream Ice Cream with Pink Peppercorns
- Total Time: 15 Minutes, plus freezing time
- Yield: 6-8 Servings
- Diet: Vegetarian
Description
Strawberries and cream – was there ever a more iconic duo? We’re taking the classic flavour pairings of strawberries and cream, and adding zingy, citrusy pink peppercorns to this dreamy, creamy, no-churn ice cream.
Ingredients
- 600g strawberries
- 1 Tbsp white sugar
- 1/2 tsp pink peppercorns
- 600 ml double/whipping cream
- 1 tin condensed milk
- 1 tsp vanilla
Instructions
- Cut the tops off the strawberries. Halve the strawberries and sprinkle them liberally with sugar. Crush the pink peppercorns and add them to the strawberries. Place onto a baking tray and roast at 190 degrees C for 10 minutes, or at 190 for 15-20 minutes in a convection oven.
- Mash the roasted strawberries to a chunky puree consistency.
- Whip 300ml of double/whipping cream until soft peaks form. Fold in one tin of condensed milk.
- Fold in one-half of the mashed strawberries until the mixture is well combined, and freeze for 4 hours. Remove from the freezer, fold in the remaining strawberry puree to create a ‘ripple’, and freeze solid.
- Once frozen, serve and enjoy!
- Category: Dessert
- Method: Freeze
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 712.6kcal
- Sugar: 46.34g
- Sodium: 120.67mg
- Fat: 52.02g
- Saturated Fat: 31.93g
- Unsaturated Fat: 2.01g
- Trans Fat: 1.42g
- Carbohydrates: 49.04g
- Fiber: 1.97g
- Protein: 5.88g
- Cholesterol: 146.19mg
