Strawberry crème fraîche ice cream

Strawberry crème fraîche ice cream

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(10 ratings)

Prep: 15 mins Plus freezing


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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  • 500g ripe strawberries



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

  • 200g caster sugar
  • 500g tub crème fraîche


  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, questions and tips

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23rd Jun, 2010
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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