Lisa Faulkner’s No-Machine Strawberry Ice Cream
If you’ve spent the past few months brushing up on your baking skills, you’re probably bored of churning out banana bread and pizza. To celebrate lockdown slowly lifting – and National Ice Cream month – why not whip up a batch of Lisa’s seasonal strawberry ice cream instead?
You don’t need a fancy machine to get started: simply mix the ingredients together and leave to set (trust us, it’s worth the wait). You can even add a few extra ingredients if you’re feeling experimental: try chocolate and hazelnuts, or vanilla and honey.
Add ingredients here.
• 300ml double cream
• 200ml condensed milk
• 1 tsp vanilla extract
• 400g fresh strawberries, hulled and quartered
- Mash the strawberries either in a blender or by hand (this is easiest when the strawberries are a little overripe), stir in the vanilla extract and set aside.
- Pour the cream and condensed milk into a large bowl and whip to soft peaks.
- Fold through the strawberries and pour into a container. Freeze for a minimum of five hours.
- Serve in scoops with fresh strawberries and wafer straws on the side.
Lisa’s Food Waste Tip
‘This recipe is a great way to use up strawberries that are going a bit jammy or have seen better days: I love Ocado’s British Strawberries.’