Strawberry crème fraîche ice cream

Strawberry crème fraîche ice cream

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(8 ratings)

Prep: 15 mins Plus freezing

Easy

Serves 8
Only three ingredients and a doddle to make, try serving in crisp pistachio cones so they look extra special

Nutrition and extra info

Nutrition: per serving

  • kcal351
  • fat25g
  • saturates16g
  • carbs36g
  • sugars31g
  • fibre1g
  • protein2g
  • salt0.05g
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Ingredients

  • 500g ripe strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 200g caster sugar
  • 500g tub crème fraîche

Method

  1. Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée – a few chunky bits add texture to the ice cream.

  2. Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge – about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again. Transfer the ice cream to a freezerproof container with a lid and freeze until firm.

  3. To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.

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Comments (11)

helliecopter's picture

Simple and delicious. I used strawberries that were a bit over-ripe (thanks to over enthusiastic kids at the pick-your-own fruit farm), left the seeds in, used reduced fat creme fraiche and the kitchen aid ice cream bowl attachment. No issues with texture, ice crystals or not freezing, thankfully. Tasted lovely and even my 3 year old, who refuses to eat any flavour except chocolate, enjoyed it. Will definitely try this again with other fruit.

sh1mansky's picture

Made this with rhubarb, cooked with sugar to a purée with a dash of fresh grated ginger and low fat creme fraiche - delicious!

frenchofficedoris's picture

This is a really easy ice cream - I live in France were you cannot buy double cream so creme fraiche is available everywhere - made it for friends and they didn't believe me it was home made. Used ice cream maker so am waiting for my blackberries in the garden to make lots more.

wardle22's picture
5

I tried ths recipe using the Strawberries as suggested and was extremely pleased with the results. I used the full fat and found it to be just perfect.
The compliments I received from everyone made me realise that they enjoyed it just as much as I did.
It certainly tastes much better than shop bought ice cream....truly scrummy!

Vegirl's picture
5

Incredibly simple to make and tastes so creamy. I did sieve the strawberries as I didn't fancy the seeds in the ice cream, but otherwise followed the recipe exactly. A great way to use up a glut of strawberries from the garden.

cjhall's picture
5

Really easy to make, and much nicer than the strawberry ice creams I've bought. Had no trouble with iceiness in either of the two batches I've made. And am sure it counts as one of my 5 a day...!

lockheart's picture
5

absolutely excellent recipe, incredibly tasty, super quick and embarrassingly easy to make. have no issues with icy-ness. i have made it many times now, often using strawberries that my kids and i have picked. they love it... especially as they use their hands to squash and squeeze the strawberries and sugar into a rough puree instead of using a food processor... mucky but fun. i also freeze in several small containers. highly recommended, especially with some homemade chocolate sauce. YUM.

rebecca1july's picture
5

This was a delicious recipe that all the family loved. I would recommend this to all to try ,so easy and far superior to shop bought.
I followed Chris advice on how to make the ice cream using a processor as I forgot to put the ice cream maker in the freezer. Thanks for the tip

recanati's picture
1

I think using strawberries gives too icy a texture in home made ice cream as strawberries don't freeze well

drchris1's picture
5

Fantastic! I took it to my God son's birthday - unfortunately all the children wanted vanilla ice cream but all the adults loved it and they all asked me how to make it.
I added a handful of raspberries and used full fat creme fraiche and did the whole thing in a food processor. I put the food processor container in the freezer (with the ice cream) and then when it was time to whisk it up I just put it back on the machine and whizzed away, back in the freezer, then back out to whiz again. I then finally put in another container and froze it. The ice cream takes quite a while to go soft when you remove it from the freezer, so I would recommend putting it in 2 or more containers so that you can just take out what you need.
Highly recommended.

ailiejan's picture

i used low fat creme fraiche - which i think was a mistake - my ice cream didn't churn well and was quite icy. be interested to hear how everyone else gets on?

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