Ingredients
- 500ml fresh cream, well chilled
- 1 can (397g) sweetened condensed milk
- 1/2 cup Minnies Strawberry Milkshake Syrup, plus extra to serve
- 1 tsp vanilla extract
- Pinch of salt
- 200g fresh strawberries, diced (optional, for texture)
Method
- Chill a deep, freezer-safe tub while you prep.
- Whip the cream to firm peaks — stop as soon as it holds its shape on the whisk. Overwhipping makes it grainy.
- In a separate bowl, whisk the condensed milk, vanilla and salt until smooth.
- Fold the condensed milk mixture into the whipped cream in three additions, keeping it light.
- Fold in the diced strawberries, if using.
- Pour half the mixture into the chilled tub. Drizzle over half the Strawberry Milkshake Syrup in thick ribbons — don't stir it in.
- Add the remaining mixture, then the rest of the syrup. Run a knife through in a figure-eight motion 4-5 times to create ripples, not a uniform pink.
- Cover and freeze for at least 6 hours, ideally overnight.
- Scoop and serve with an extra drizzle of syrup.
Made with
-
Minnies
Strawberry Milkshake Syrup