Strawberry Ripple Ice Cream with Chocolate Brownie
Everyone in our house loves ice cream and even better if it’s home made! Below is a recipe for Strawberry Ripple Ice Cream, it’s very easy and you don’t need an ice cream maker. Just remember to take it out of the deep freeze about 20/30 minutes before you want to eat it so it’s easier to scoop.
Ingredients:
- 600ml double cream
- 1 x tin of condensed milk
- 1 teaspoon vanilla extract
- 400g strawberries
- 1 x desert spoon of icing sugar
- Squeeze of lemon
Whizz the strawberries, sugar and lemon juice in a food processor or with a stick blender and then put through a sieve to make a coulis.
Whip the cream, condensed milk and vanilla extract until you have soft peaks. Swirl the coulis into the cream mixture with a spatula or knife to make a ripple effect. Freeze overnight. Remove from the fridge 20/30 minutes before serving and scoop into waffle cones topped with a slice of Simply Delicious Chocolate Brownie. Try adding small pieces of brownie to the ice cream mixture before freezing. You can also make this recipe with raspberries or any soft fruit like blackberries or blackcurrants. If using a sharper fruit put an extra spoon of icing sugar into the coulis.
