Following my recent obsession with no-churn ice cream, this sweet little number will have you craving it all summer long! Coconut adds a retro- twist to one of the nations favourite flavours. Keeping the strawberry a little chunky makes for a more adult treat.
For the ice cream you will need :
400ml double cream
1 tin of condensed milk
200g of coconut milk
200g of strawberries
100g white chocolate chips
100 desiccated coconut
Hull the strawberries and place in a pan on a medium-low heat and cook until mushy.
Take the strawberries off the heat and leave to cool completely.
When the strawberries have cooled, whip the cream, coconut milk and condensed milk until stiff peaks.
Stir in the strawberry mixture, white chocolate chips and the desiccated coconut.
Pour into a freezer proof tubs and freeze for at least 4 hours.
Take out 20 minutes before you are ready to serve, as it sets quite hard.