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strawberries and cream no churn ice cream

Strawberries & Cream Ice Cream with Pink Peppercorns


  • Author: Jess Bunn
  • 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

Units
  • 600g strawberries
  • 1 Tbsp white sugar
  • 1/2 tsp pink peppercorns
  • 600 ml double/whipping cream
  • 1 tin condensed milk
  • 1 tsp vanilla

Instructions

  1. 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.
  2. Mash the roasted strawberries to a chunky puree consistency.
  3. Whip 300ml of double/whipping cream until soft peaks form. Fold in one tin of condensed milk.
  4. 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.
  5. 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

Keywords: Strawberries and Cream Ice Cream with Pink Peppercorns

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