Recipe of the Month

No-churn double strawberry ice cream

Ingredients:

Strawberries 200g

Strawberry jam

4 tbsp Double cream 600ml carton

Condensed milk 397g tin

Freeze dried strawberries 25g

How We Make It:

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.

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.

3. Use a spatula to push any remaining purée through the sieve, then gently fold it through the creamy mixture. 4. Sprinkle over the freeze-dried strawberries and fold these in too, then scrape into a freezer-proof container and freeze until solid. 5. Serve in cones or bowls with your favourite toppings.

4. Sprinkle over the freeze-dried strawberries and fold these in too, and then scrape into a freezer-proof container and freezer until solid.

5. Serve in cones or bowls with your favourite toppings.

Enjoy!