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Strawberries & Cream Lollies


  • 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)


  1. Wash, hull and halve the strawberries and place them in a medium saucepan.
  2. Heat the strawberries until they begin to soften.
  3. Using a masher gently crush the strawberries until they form a soft mush. Add a teaspoon of sugar to sweeten if needed.
  4. Pass the strawberries through a sieve to create a strawberry puree and then leave this aside to cool.
  5. In a separate bowl beat together the cream, condensed milk and vanilla extract until it has thickened.
  6. Remove one third of the mix into a seperate bowl and keep aside, this will be your ‘cream’ part of the ice cream.
  7. Mix the cooled strawberry coulis with the remaining two thirds of the mixture, to make your strawberry ice cream.
  8. In your paper cups, fill up to a third with the strawberry ice cream. Place in the freezer to set for 30-40 minutes.
  9. Remove the cups from the freezer and fill another one third with a layer of the vanilla ice cream.
  10. 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.
  11. 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.)
  12. 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.
  13. 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.

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