No-Churn Strawberry Shortbread Ice Cream

It’s the start of Wimbledon today so there’s no better time to share a strawberries ‘n’ cream recipe with you all. I love making my own homemade ice cream and ever since I found a great, staple no-churn, no-machine recipe I’ve been hooked on creating new flavours ready to enjoy in the warmer weather. This ice cream recipe only requires a handful ingredients and will take less than 10 minutes of your time to make. In no time whatsoever you will have the most delicious handmade ice cream ready to scoop, eat and enjoy in the sunshine.

IMG_4559

Ingredients:

300ml double cream, chilled

397g (14 oz) can of sweetened condensed milk

1 teaspoon vanilla extract

150g (approx. 1 cup) fresh strawberries, chopped in small pieces

4-5 all-butter shortbread fingers, crumbled

Method:

1. Whisk the double cream to soft peaks. Fold in the condensed milk and vanilla extract. Place 2/3 of the strawberries into a food processor and blend until pureed, leave some bigger pieces of strawberry for texture. Fold in the pureed strawberries and half the crumbled shortbread.

2. Pour into a loaf tin or medium-sized airtight container. Scatter over the remaining chopped strawberries and crumbled shortbread. Cover with cling film and place in the freezer for at least 6 hours or overnight.

3. To serve, allow to thaw at room temp for 5-10 minutes. Then scoop into ice cream cones or into bowls with extra strawberries and shortbread.

Enjoy!

jess

 

 

 

 

116 thoughts on “No-Churn Strawberry Shortbread Ice Cream

  1. I am so so so impressed with this ice cream. I’ve been looking at it longingly on your instagram, lol. But the big surprise was when I’ve looked at your recipe to find that there aren’t that much ingredients in it. I though it would be way more complicated to make, so I must try to make it! xx

  2. What a beautiful recipe! And the pictures… amazing. I’m crazy for strawberry shortbread ice cream, it’s my weakness. 🙂

  3. Pingback: Pesto Linguine with Halloumi & Roasted Tomatoes | What Jessica Baked Next...

    • Hi Emma – I’ve changed camera since photo-shooting this particular recipe. I currently use the Sony a58. Setting intelligent auto which I auto shoot on. I also like to use aperture priority which adjusts the focus and amount of background blur. However, I’m still learning how photograph well too!
      I also recommend you always take pictures of your food and recipes in natural light too!
      Hope that helps Emma – if you have any other questions don’t hesitate to ask me. 😀 x

  4. Pingback: No-Churn Oreo Cookies ‘n Cream Ice Cream | What Jessica Baked Next...

  5. Pingback: Strawberries ‘n Cream Shortbread Sandwiches | What Jessica Baked Next...

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