Rich Strawberry Shortcake Ice Cream.


  • 400g frozen strawberries slightly thawed
  • 1 can condensed milk
  • Small carton double cream
  • 6 tbsp icing sugar
  • Shortbread fingers


  1. Put the strawberries and the condensed milk in a blender and pulse for 30 seconds and then blend for 30 seconds.
  2. Add the double cream and icing sugar and blend for another 30 seconds.
  3. Pour into a tub with a lid and freeze for 2 hours.
  4. Take from the freezer and, with a fork, mash the sides into the softer mix in the middle.
  5. Crumble the shortbread fingers into the ice cream mixture. These can be as small or large as you wish. Return to the freezer for another 3 hours, until set.
  6. Remove from the freezer 15 mins before serving. When serving heat the spoon/scoop under the hot water tap first.


This can be varied to whatever your imagination stretches to.

A couple of simple variations are…

a)   Try meringue instead of shortbread. 

b)   Try different frozen fruits

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