Tres Leches Ice Cream with Strawberries
This refreshing Mexican dessert features a rich, creamy ice cream made by whipping double cream with vanilla, then folding it into a mixture of evaporated and condensed milk. The ice cream is frozen until set and served with strawberries that have been tossed with lime zest, juice and icing sugar. It's a simple, no-churn dessert ideal for a summer day, ready in just 20 minutes of prep time.
Ingredients
- 150ml double cream
- 1 tsp vanilla extract
- 350ml evaporated milk
- 350ml condensed milk
- 230g strawberries hulled and sliced
- 1 lime zested and juiced
- 3 tbsp icing sugar
Method
- In a large bowl, combine the double cream and vanilla extract. Use an electric whisk to whip the mixture until it forms soft peaks, which should take about 2-3 mins. Set this aside. In a separate bowl, whisk the evaporated milk until it thickens slightly. Add the condensed milk to the evaporated milk and fold it in gently. Carefully fold the whipped cream mixture into the milk combination. Transfer the mixture to a 3-litre container with a lid or a loaf tin. Place it in the freezer for at least 6 hrs or leave it overnight. It can be stored frozen for up to two months.
- Once the ice cream has frozen solid, prepare the strawberries. Place the sliced strawberries in a large bowl. Add the lime zest, lime juice and icing sugar, then mix everything together thoroughly. Allow the strawberries to sit for a few minutes before serving them alongside the ice cream.
Nutrition (per serving)
Calories675 kcal
Fat36 g
Saturates22 g
Carbs72 g
Sugars72 g
Fibre2 g
Protein14 g
Sodium240 mg
Recipe details
Skill levelEasy
CategoryDessert
Cuisinemexican
DietGluten-free
