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Strawberry and balsamic vinegar no churn ice cream

Strawberry and balsamic vinegar no churn ice cream

Fruity, creamy and tangy - this easy no churn recipe is ideal for grown-up ice cream cones

  • Feeds 10Feeds 10
  • Ready in 20 minutes

Each serving contains

  • Energy
    1407kj 337kcal
  • Fat
    High 31%
  • Saturates
    High 70%
  • Sugar
    High 31%
  • Salt
    Low 31%

% of adult’s reference intake | Carbohydrates per serving : 29g


  • 500g Co-op British strawberries, hulled and chopped
  • 30g caster sugar
  • 30ml Co-op Irresistible balsamic vinegar of Modena, plus extra to serve
  • 325ml Co-op double cream
  • 225g Co-op Greek style natural yogurt
  • 397g can condensed milk
  • Basil or mint leaves (optional)


  1. Simmer the strawberries, sugar and vinegar in a pan for 5 mins
  2. Blend until smooth, then press through a sieve and set aside
  3. Put the double cream, yogurt and condensed milk in a large bowl and whisk for 5 mins, until it starts to hold its shape
  4. Pour a third of the mixture into a 1kg loaf tin, then pour over a third of the strawberry sauce
  5. Repeat until both mixtures are used up, then use a knife to swirl them together – don’t go too far or you’ll lose the ripple effect
  6. Freeze for at least 6 hours
  7. Serve scoops of the ice cream drizzled with some balsamic and garnished with fresh basil or mint leaves, if you like

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