Gut-friendly strawberry ice cream recipe
Summer just wouldn’t be complete without a generous helping of ice cream, but it’s safe to say that making your own at home can be a long process. Many ice cream recipes often call for a special ice cream maker. The good news is that our delicious strawberry ice cream recipe couldn’t be easier to make – it’s no churn too.
The addition of kefir brings a wellbeing twist to our ice cream recipe. This gut-friendly drink is packed with beneficial probiotics that can help soothe our gut. Make your own, or use shop-bought kefir. Both are fantastic additions to use in this recipe and yes, the good gut bugs do survive the freezing process!
Strawberries come into their own in the summer and are one of our favourite superfoods. Full of vitamin C, with plenty of beta-carotene, potassium, calcium and iron too, strawberries are a healthful-addition to the pudding platter.
Discover more of our recipes
- Prosecco and strawberry scone recipe
- Italian summer pudding recipe
- No-bake lemon and ginger cheesecake
- 1kg strawberries, washed, hulled and halved
- Generous drizzle of honey
- 300ml double cream
- 200ml kefir
- 1 x 397g tin condensed milk
- Sea salt
- Basil leaves to serve
- Preheat the oven to 120°C/250°F/gas mark 1. Arrange the strawberries on baking parchment on a large roasting tray. Drizzle with honey and a pinch of salt. Pop in the oven and roast for around an hour until caramelised. Reserve a small bowl of the roasted strawberries in syrup for the garnish.
- Blitz half of the remaining strawberries in a food processor and set to one side.
- In a bowl, whip up the double cream with the kefir until it starts to form stiff peaks and thicken. Beat in the condensed milk (needed to make the ice cream creamy). Fold through the intact roasted strawberries. Scoop into a freezable container and stir through the strawberry pulp for a marbled effect. Freeze for at least eight hours.
- Serve a few scoops each with the reserved roasted strawberries on top (they should be sticky and cold by now), the syrup and a few small basil leaves per bowl.