- 397ml Condensed Milk
- 600ml Double Cream
- 2 tsp Vanilla Extract (We Like Nielsen Massey)
- 200g Strawberries
- 1 tsp Unrefined Golden Caster Sugar (We love Billington’s)
- Wash, hull and halve the strawberries and place them in a medium saucepan.
- Heat the strawberries until they begin to soften.
- Using a masher gently crush the strawberries until they form a soft mush. Add a teaspoon of sugar to sweeten if needed.
- Pass the strawberries through a sieve to create a strawberry puree and then leave this aside to cool.
- In a separate bowl beat together the cream, condensed milk and vanilla extract until it has thickened.
- Remove one third of the mix into a seperate bowl and keep aside, this will be your ‘cream’ part of the ice cream.
- Mix the cooled strawberry coulis with the remaining two thirds of the mixture, to make your strawberry ice cream.
- In your paper cups, fill up to a third with the strawberry ice cream. Place in the freezer to set for 30-40 minutes.
- Remove the cups from the freezer and fill another one third with a layer of the vanilla ice cream.
- Freeze for a further 30-40 minutes, then repeat the process, adding the remaining strawberry ice cream and filling to the top of the cup.
- When you are ready to serve, gently insert a lollipop stick into the centre of the ice cream. (There may not be enough room in your freezer to freeze these lollies with the sticks already inserted.)
- If you are using a paper cup, use scissors to snip the top rim and then gently peel the paper off, to reveal your stripy lollies. Then serve.
- For an extra twist you could crush up some digestive biscuits, mix with melted butter and light muscovado sugar to create a cheesecake base to the lollies or dip in your favourite ice cream toppings.