Strawberry ripple ice cream recipe
This must be one of the simplest homemade ice cream recipes, ever! It has the dreamiest creamy texture, is bursting with flavour, needs no churning, and by using yoghurt it is lower in fat than many other more traditional recipes.
The ice cream should be made one day and eaten the next. As it is a no-churn recipe, the longer it remains in the freezer the more ice crystals grow and it loses its creamy texture. Soften the ice cream in the fridge or about 30 minutes before using.
Ingredients
- 1 x 300 ml carton double cream
- 300 ml full fat Greek yoghurt
- 275 g good quality strawberry conserve
- 2 tbsp liqueur, such as Crème de Cassis
- 4 sugared rose petals, crushed
- 4 waffle cones, to finish
- 1 x 300 ml carton double cream
- 10.6 fl oz full fat Greek yoghurt
- 9.7 oz good quality strawberry conserve
- 2 tbsp liqueur, such as Crème de Cassis
- 4 sugared rose petals, crushed
- 4 waffle cones, to finish
- 1 x 300 ml carton double cream
- 1.3 cups full fat Greek yoghurt
- 9.7 oz good quality strawberry conserve
- 2 tbsp liqueur, such as Crème de Cassis
- 4 sugared rose petals, crushed
- 4 waffle cones, to finish
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Whip the cream in a large bowl until it just begins to hold its shape. Fold in the yoghurt and 200 g (7 oz) of the conserve.
- Spoon half the mixture into a freezer-proof container that is about 5 cm (2 inches) deep.
- Stir the liqueur into the remaining conserve in a separate bowl and drizzle over the top of the cream mixture in the container.
- Spoon over the remaining cream mixture and freeze for at least 3 hours (depending on depth of container). Serve in cones or scoops with crushed sugared rose petals sprinkled on top.
Recipe taken from the Bonne Maman cookbook.
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