Strawberry crème fraîche ice cream

Strawberry crème fraîche ice cream

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

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 15 mins

Plus freezing

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.
Try

Pistachio cones

To make extra special cones, finely chop 50g pistachios and melt 200g white chocolate. Dip 8-10 cones in the chocolate, let the excess run off, then dip into the pistachios and leave to set on baking parchment in the fridge.

Per serving

351 kcalories, protein 2.0g, carbohydrate 36.0g, fat 25.0 g, saturated fat 16.0g, fibre 1.0g, sugar 31.0g, salt 0.05 g

Recipe from Good Food magazine, July 2010.

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Latest comments and suggestions

  • Binder photo ailiejan

    23 June 2010

    ailiejan commented on this recipe

    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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  • Binder photo Chris Bocsardy

    25 June 2010

    Chris Bocsardy rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Kay

    25 June 2010

    Kay commented on this recipe

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

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  • Binder photo Kay

    25 June 2010

    Kay rated this recipe

    1 stars

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  • Binder photo rebecca

    01 August 2010

    rebecca rated and commented on this recipe

    5 stars

    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

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  • Binder photo lockheart

    23 August 2010

    lockheart rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Carolyn

    31 August 2010

    Carolyn rated and commented on this recipe

    5 stars

    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...!

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  • Binder photo sally

    22 June 2011

    sally rated and commented on this recipe

    5 stars

    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.

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  • Binder photo quality

    06 June 2012

    quality rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Frenchofficedoris

    03 August 2012

    Frenchofficedoris commented on this recipe

    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.

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  • Binder photo LadyPenelope

    08 August 2012

    LadyPenelope commented on this recipe

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

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 15 mins

Plus freezing

Ingredients

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Per serving

351 kcalories, protein 2.0g, carbohydrate 36.0g, fat 25.0 g, saturated fat 16.0g, fibre 1.0g, sugar 31.0g, salt 0.05 g

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