No-churn cream-tea ice cream recipe
Need a low-effort, tasty summer dessert? This no-churn ice cream is just what you're looking for. Infused with Earl Grey tea leaves to give a mellow flavour, the chopped strawberries and conserve offer a sweet contrast. Scoop up and serve in luxurious waffle cones for a treat made for pleasing the crowd.
See method- Serves 10
- 15 mins plus cooling, chilling and freezing
- 254 calories / serving
- Freezable
- Vegetarian
Ingredients
- 300ml double cream
- 2 tsp Tesco Finest Earl Grey leaf tea
- 150g condensed milk
- 227g Tesco Finest strawberries
- 80g Tesco Finest all butter shortbread fingers
- 2 tbsp Tesco Finest strawberry conserve
- waffle cones
Each serving contains
- Energy
- 1055kJ 254.0kcal
- Fat
- 20g
- Saturates
- 12g
- Salt
- 0.1g
- Sugars
- 13g
of the Reference intake
Carbohydrate 17.2gProtein 2.1gFibre 0.9g
Method
- Pour the double cream into a small pan with Earl Grey leaf tea. Gently bring to a simmer over a medium heat, then pour into a heatproof bowl or jug. Cover, leave to cool, then transfer to the fridge until completely cool (this is very important, otherwise the cream won’t whisk).
- Pour through a sieve into a large mixing bowl to remove the tea leaves. Whip the infused cream with condensed milk to soft peaks.
- De-stalk the strawberries and roughly chop. Crumble the shortbread fingers into the cream along with the strawberries and the strawberry conserve. Fold to combine.
- Transfer to a 1ltr airtight container and freeze for at least 10 hrs, or overnight. Serve in waffle cones with extra shortbread crumbled on top. Will keep in the freezer for up to 1 month.
- See more Ice Cream recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
