A firm and creamy ice cream with an intense strawberry flavour. White chocolate adds to the richness and taste. It's no churn, so no need for an ice cream maker.
Prep Time15 minutesmins
Cook Time35 minutesmins
Freezing Time4 hourshrs
Total Time4 hourshrs50 minutesmins
Course: Dessert
Cuisine: British
Keyword: condensed milk, ice cream, no-churn, strawberries, white chocolate
Wash, hull and halve the strawberries. Place in a roasting dish with the cider vinegar and roast at 150℃ (130℃ fan, 300℉, Gas 2) in the middle of the oven for about 35 minutes or until the strawberries are almost starting to brown around the edges.
400 g strawberries, 1 tbsp apple cider vinegar
Allow to cool then blitz into a purée with a stick blender.
Melt the white chocolate in a bowl suspended over a pan of hot, but not boiling water.
100 g white chocolate
Stir in the condensed milk.
100 g condensed milk
Whip the double cream until soft peaks form. Be careful not to over whip it or it will turn into butter. Add the chocolate and condensed milk and lightly whip again.
600 ml double cream (heavy cream)
Stir in the strawberry puree.
Pour into a 1 litre freezer proof container and freeze for at least four hours. Remove from the freezer 15 minutes before serving.
Notes
Makes a one litre tub.Instead of turning on the oven, you can roast in an air-fryer at 140℃ (275℉) for 25 to 30 minutes.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.