Strawberry and cream lollies - recipe
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Prepare
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Serves
10 -
Skill
Easy
Ingredients
For the ice cream
- 397 ml Condensed milk
- 600 ml Double cream
- 2 tsp Vanilla extract
- 200 g Strawberries
- 1 tsp Unrefined golden caster sugar
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1
Wash, hull and halve the strawberries and place them in a medium saucepan.
For this step you'll need:
- 200g Strawberries
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2
Heat the strawberries until they begin to soften.
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3
Using a masher gently crush the strawberries until they form a soft mush. Add a teaspoon of sugar to sweeten if needed.
For this step you'll need:
- 1tsp Unrefined golden caster sugar
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4
Pass the strawberries through a sieve to create a strawberry puree and then leave this aside to cool.
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5
In a separate bowl beat together the cream, condensed milk and vanilla extract until it has thickened.
For this step you'll need:
- 600ml Double cream
- 397ml Condensed milk
- 2tsp Vanilla extract
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6
Remove one third of the mix into a seperate bowl and keep aside, this will be your ‘cream’ part of the ice cream.
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7
Mix the cooled strawberry coulis with the remaining two thirds of the mixture, to make your strawberry ice cream.
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8
In your paper cups, fill up to a third with the strawberry ice cream. Place in the freezer to set for 30-40 minutes.
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9
Remove the cups from the freezer and fill another one third with a layer of the vanilla ice cream.
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10
Freeze for a further 30-40 minutes, then repeat the process, adding the remaining strawberry ice cream and filling to the top of the cup.
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11
When you are ready to serve, gently insert a lollipop stick into the centre of the ice cream. (There may not be enough room in your freezer to freeze these lollies with the sticks already inserted.)
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12
If you are using a paper cup, use scissors to snip the top rim and then gently peel the paper off, to reveal your stripy lollies. Then serve.
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13
For an extra twist you could crush up some digestive biscuits, mix with melted butter and light muscovado sugar to create a cheesecake base to the lollies or dip in your favourite ice cream toppings.