Strawberry Clotted Cream Ice Cream

Strawberry Clotted Cream Ice Cream

Prep Time: 5 minutes

Yield: 6-8 servings

Delicious strawberry ice cream made with clotted cream. This is by far the best ice cream I have ever tasted thanks to the rich and creamy Cornish clotted cream, and the plump ripe sweet strawberries.


  • 2 large eggs
  • 125g (½ cup + 1 tbsp) caster (fine) sugar
  • 2x 227g tubs clotted cream, see notes
  • 250ml (1 cup) full-fat milk
  • 250g strawberries, hulled and halved


  1. Whisk the eggs on a large bowl until light and frothy. Gradually add the sugar and whisk for a further 3 minutes, then add the clotted cream and the milk to the egg mixture and whisk well.
  2. If using an ice cream maker, spoon the mixture into an ice cream maker and freeze according to the manufacturers instructions. (skip to step 4).
  3. If you’re not using an ice cream maker, spoon the mixture into a 2-litre freezer proof container, freeze for 3 hours and whisk until smooth, then freeze for a further 3 hours. Repeat this process 3-4 times, then freeze for 2 hours or until semi-solid.
  4. Put the strawberries into a food processor and process until nearly smooth with a few larger pieces for texture. When the ice cream has started to freeze but is still soft, gently fold through the strawberries to create a rippled effect. Transfer to a freezer proof container and freeze until solid.
  5. When ready to serve, remove from the freezer for 5 minutes, or until slightly softened.


Clotted cream is readily available here in the UK. However, I hear that it is also readily available in the larger supermarkets in the US too. (Thanks for that, Allie).

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