VegetarianGluten-free Ice Cream
Strawberry Ice Cream
A classic fresh strawberry ice cream with five ingredients and no cooking. Macerating the fruit first gives a properly fruity, creamy pint.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 225 g | 8 oz | fresh strawberries, hulled and quartered | |
| 100 g | ½ cup | granulated sugar | |
| 5 ml | 1 tsp | light corn syrup | |
| 5 ml | 1 tsp | lemon juice | |
| 240 ml | 1 cup | double cream | |
| Mix-ins | |||
| mini white chocolate chips (optional) | |||
Swaps
light corn syrup → Liquid glucose or golden syrup
double cream → Full-fat coconut cream for a dairy-free version
Ingredients
Mix-ins
Method
- Mash the strawberries with the sugar, corn syrup and lemon juice, then leave them to sit for about 10 minutes so the juices run.
- Stir in the cream until well combined.
- Pour into a Creami pint, put the lid on and freeze on a level surface for 24 hours.
- Press: ICE CREAM Spin the frozen pint.
- Press: MIX-IN Add mix-ins if you like, and serve straight away.
Nutrition per serving estimated
- Calories
- 379 kcal
- Fat
- 28 g
- of which saturates
- 17 g
- Carbohydrate
- 32 g
- of which sugars
- 30 g
- Fibre
- 1.1 g
- Protein
- 1.4 g
- Sodium
- 20 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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Questions
Can I make strawberry Creami ice cream dairy-free?
Yes. Swap the double cream for full-fat coconut cream and use the same method.