Here’s a deliciously pink and creamy strawberry ice cream… scoopable straight from the freezer! No need to emulsify or mix back up in the thermie. What a win, and with no artificial colours or flavours, just nature’s beautiful berries. This mixture is also perfect for setting in our silicone ice cream moulds - it’ll be smooth and creamy right on the stick. Or make one big batch (pictured above) and scoop out like your traditional tub of ice cream.
Makes 8
+ vegetarian
+ gluten free
Ingredients
200g frozen strawberries
80g frozen raspberries
20g raw sugar
180g sweetened condensed milk
300g thickened cream
Method
- Place berries and sugar in TM bowl, mill for 10 seconds, speed 9.
- Add condensed milk, mix for 5 seconds, speed 9.
- Insert butterfly. Add cream and whip for 20 seconds, speed 4. Scrape down sides.
- Whip for a further 5 seconds, speed 4.
- Pour mixture into a shallow container or divide cream mixture between 9 x silicone ice cream moulds (3 sets) and freeze for a minimum of 6 hours.
Serve scoops or ice creams straight from the freezer!
