Strawberry ice cream is a family favourite but home-made just tastes so much better. This recipe for no-churn double strawberry ice cream is super easy and makes delicious, creamy ice cream that everyone will love.

Ingredients

strawberries 200g, hulled

strawberry jam 4 tbsp

double cream 600ml carton

condensed milk 397g tin

freeze-dried strawberries 25g (look in the baking section at supermarkets)

Method

STEP 1

Put the strawberries and jam in a blender or food processor and whizz until smooth. Tip the purée into a sieve, set over a large bowl and leave to strain out the seedy bits.

STEP 2

Meanwhile, put the double cream and condensed milk into a large mixing bowl. Using an electric whisk, beat them together until the mixture is thick and can hold peaks. Use a spatula to push any remaining purée through the sieve, then gently fold it through the creamy mixture. Sprinkle over the freeze-dried strawberries and fold these in too, then scrape into a freezer-proof container and freeze until solid. Serve in cones or bowls with your favourite toppings.