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No-churn strawberry & rose ice cream

No-churn strawberry & rose ice cream

On a hot summer's day, nothing beats a bowl of refreshing strawberries. Even better if they're in the form of ice cream, too. This easy, no-churn recipe is made with a dash of rose water for a delicate flavour.  

3 out of 5 stars(1) Rate this recipe
  • Makes1
  • CourseDessert
  • Prepare20 mins
  • Cook-
  • Total time20 mins
  • Plusfreezing

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  • 600g strawberries
  • ½ lemon, juice
  • tsp ¼-½ tsp rose water
  • 1 tbsp honey
  • Pinch of salt
  • 397g condensed milk
  • 300ml double cream
  • Small handful Cooks’ Ingredients Rose Petals


  1. Set aside 100g strawberries to decorate. Hull the rest, roughly chop and put in a blender with the lemon juice, rose water (start with ¼ tsp and add more to taste), honey and a pinch of salt. Blend until completely smooth. Set aside.

  2. Place the condensed milk and double cream in a mixing bowl and whisk with electric beaters for 3-4 minutes, until thick and holding its shape. Stir in the strawberry purée until combined and tip into a freezerproof container (about 1 litre in volume, or use two smaller containers).

  3. Cover the surface of the ice cream with a sheet of clingfilm and freeze for at least 6 hours, ideally overnight. Take out of the fridge 15 minutes before serving, slice the reserved strawberries, then scoop into bowls and decorate with the fruit and a scattering of rose petals.

Cook’s tip

To create a ripple in this ice cream, gently warm 3-4 tbsp strawberry jam (to loosen it), then swirl through the mixture just before pouring into the freezerproof container.


Typical values per item when made using specific products in recipe


1,613kJ/ 387kcals



Saturated Fat












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3 out of 5 stars1 rating