We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Need a low-effort, tasty summer dessert? This no-churn ice cream is just what you're looking for. Infused with Earl Grey tea leaves to give a mellow flavour, the chopped strawberries and conserve offer a sweet contrast. Scoop up and serve in luxurious waffle cones for a treat made for pleasing the crowd. See method
of the reference intake Carbohydrate 17.2g Protein 2.1g Fibre 0.9g
Pour the double cream into a small pan with Earl Grey leaf tea. Gently bring to a simmer over a medium heat, then pour into a heatproof bowl or jug. Cover, leave to cool, then transfer to the fridge until completely cool (this is very important, otherwise the cream won’t whisk).
Pour through a sieve into a large mixing bowl to remove the tea leaves. Whip the infused cream with condensed milk to soft peaks.
De-stalk the strawberries and roughly chop. Crumble the shortbread fingers into the cream along with the strawberries and the strawberry conserve. Fold to combine.
Transfer to a 1ltr airtight container and freeze for at least 10 hrs, or overnight. Serve in waffle cones with extra shortbread crumbled on top. Will keep in the freezer for up to 1 month.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Ice Cream recipes
Before you comment please read our community guidelines.