Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream
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  • 300mL Double cream
  • 300mL Greek yogurt
  • 275g Bonne Maman Strawberry Conserve
  • 2 tbsp liqueur, such as Crème de Cassis
  • 4–6 waffle cones, to finish
  • 3–4 sugared rose petals, crushed (optional)
  1. Whip the cream in a large bowl until it just begins to hold its shape. Fold in the yogurt and 200g of Bonne Maman Strawberry Conserve.
  2. Spoon half the mixture into a freezer-proof container that is about 5 cm deep.
  3. Stir the liqueur into the remaining Bonne Maman Strawberry Conserve in a separate bowl and drizzle over the top of the cream mixture in the container.
  4. Add the remaining cream mixture and freeze for at least 3 hours (depending on depth of container). Serve in cones or scoops with crushed, sugared rose petals sprinkled on top (optional).