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strawberries and cream no churn ice cream

Strawberries & Cream Ice Cream with Pink Peppercorns

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  • Author: Jess Bunn
  • Total Time: 15 Minutes, plus freezing time
  • Yield: 6-8 Servings
  • Diet: Vegetarian


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.


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


  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


  • 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

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