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No-churn cream-tea ice cream recipe

No-churn cream-tea ice cream recipe

13 ratings

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

  • Serves 10
  • 15 mins plus cooling, chilling and freezing
  • 254 calories / serving
  • Freezable
  • Vegetarian


  • 300ml double cream
  • 2 tsp Tesco Finest Earl Grey leaf tea
  • 150g condensed milk
  • 227g Tesco Finest strawberries
  • 80g Tesco Finest all butter shortbread fingers
  • 2 tbsp Tesco Finest strawberry conserve
  • waffle cones

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    12g 62%
  • Sugars

    13g 15%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 17.2g Protein 2.1g Fibre 0.9g


  1. 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).

  2. Pour through a sieve into a large mixing bowl to remove the tea leaves. Whip the infused cream with condensed milk to soft peaks.

  3. 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.

  4. 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.

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