Mary Berry Strawberry Ice Cream Recipe

Fresh summer berries and velvety double cream elevate this Mary Berry strawberry ice cream to a seasonal favorite you’ll always want at the heart of your garden party. It’s delicious with shortbread biscuits, extra sliced strawberries, a sprig of fresh mint, a glass of chilled sparkling wine; in fact most things.

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Mary Berry Strawberry Ice Cream Recipe Ingredients

• 500g (1.1 lbs) fresh, ripe strawberries, hulled
• 1 x 397g (14 oz) can full-fat sweetened condensed milk
• 600ml (1 pint) double cream, chilled
• Juice of 1/2 a lemon

How To Make Mary Berry Strawberry Ice Cream Recipe

1. Purée the fruit: Place the hulled strawberries into a food processor or blender along with the fresh lemon juice. Pulse until the berries are completely broken down into a smooth, vibrant liquid. For a truly professional “Mary Berry” finish, you can pass this purée through a fine-mesh sieve into a bowl to remove the tiny seeds, though many enjoy the rustic texture of keeping them in.
2. Combine with condensed milk: Pour the strawberry purée into a large mixing bowl and add the entire can of sweetened condensed milk. Stir the two together with a whisk or a large spoon until you have a uniform, bright pink base. The condensed milk acts as the sweetener and prevents the formation of large ice crystals.
3. Whip the cream: In a separate large bowl, pour in the chilled double cream. Using an electric hand whisk, beat the cream until it reaches “soft peaks.” You want the cream to be thick enough to hold its shape when the whisk is lifted, but the tips should still curl over gently. Be careful not to over-whip it into butter.
4. Fold to aerate: Take a large metal spoon and gently fold the whipped cream into the strawberry and condensed milk mixture. Use a slow, circular motion to incorporate the cream without knocking out the air you’ve just whisked in. Continue until no white streaks remain and the mixture is a consistent, pale rose color.
5. Freeze until firm: Transfer the mixture into a 1.5-litre (approx 1.5-quart) freezer-proof container, smoothing the surface with a spatula. Cover the container tightly with a lid or a double layer of cling film. Place it in the coldest part of your freezer for at least 6 hours, or ideally overnight, until it is completely set.
6. Serve and enjoy: Remove the ice cream from the freezer about 10 to 15 minutes before serving to let it soften slightly. This makes it easier to scoop and allows the full flavor of the fresh strawberries to shine through.

Recipe Tips

• Why use condensed milk: In a traditional ice cream, a custard is cooked to create a thick base. Sweetened condensed milk skips this step entirely, providing the sugar and the “body” needed for a smooth, scoopable texture without any cooking.
• The lemon juice secret: Adding a squeeze of lemon juice doesn’t make the ice cream sour; instead, it acts as a flavor enhancer that makes the natural sweetness of the strawberries “pop” and prevents the color from dulling.
• Choosing your berries: Use the ripest strawberries you can find—the ones that are deep red all the way through. If your berries aren’t very sweet, you can add a tablespoon of sifted icing sugar to the purée stage.
• Avoiding ice crystals: Ensure your double cream is very cold before whipping. The colder the cream, the smaller the air bubbles, which leads to a much smoother, more velvety mouthfeel.

What To Serve With Mary Berry Strawberry Ice Cream Recipe?

This Mary Berry Strawberry Ice Cream Recipe is a bright, indulgent treat that needs a crunchy or fruity pairing! A Buttery Shortbread Biscuit is the classic choice for a savory-sweet crunch. For a more dramatic presentation, a Meringue Nest filled with the ice cream and extra fresh berries creates a simple “Deconstructed Eton Mess”! A drizzle of Balsamic Glaze or a glass of Chilled Moscato d’Asti pairs wonderfully with the sweet, creamy strawberry notes.

How To Store Mary Berry Strawberry Ice Cream Recipe

• Freeze: Store the ice cream in an airtight container for up to 1 month. Because it contains no preservatives, the fresh strawberry flavor is best enjoyed within the first two weeks.
• Maintain Quality: To prevent “freezer burn” (the white icy patches on top), press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid.
• No Re-freezing: Once the ice cream has melted significantly, do not re-freeze it, as this will destroy the light, whipped texture and create a hard, icy block.

Mary Berry Strawberry Ice Cream Recipe Nutrition Facts

• Calories: 380 kcal (per serving)
• Total Fat: 28 g
• Saturated Fat: 18 g
• Cholesterol: 95 mg
• Sodium: 65 mg
• Total Carbohydrates: 29 g
• Protein: 4 g

Nutrition information is estimated and may vary based on ingredients used.

FAQs

Try More Recipes:

• Mary Berry Strawberry Gateau Recipe
• Mary Berry Strawberry Muffins Recipe
• Mary Berry Strawberry Pavlova Recipe​ (4 Eggs)