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Strawberry Ripple Ice Cream




  • 300ml (1/2 pint) double cream
  • 300ml (1/2 pint) full-fat Greek yogurt
  • 275g (10oz) Bonne Maman Strawberry Conserve
  • 2 tbsp liqueur, such as Crème de Cassis
  • 3-4 sugared rose petals
  • 4-6 crushed waffle cones, to finish



  1. Whip the cream in a large bowl until it just begins to hold its shape. Fold in the yogurt and 200g (7oz) of the conserve.

  2. Spoon half the mixture into a freezer-proof container that is about 5cm (2in) deep.

  3. Stir the liqueur into the remaining conserve in a separate bowl and drizzle over the top of the cream mixture in the container.

  4. Spoon over the remaining cream mixture and freeze for at least 3 hrs (depending on depth of container). Serve in cones or scoops with crushed, sugared rose petals sprinkled on top.

Cooks tips

Cooks tips

  1. The ice-cream should be made one day and eaten the next. As it is a no-churn recipe, the longer it remains in the freezer the more ice crystals grow and it loses its creamy texture.

  2. Soften the ice-cream in the fridge for about 30 mins before using.

  3. For extra crunch, sprinkle 25g (1oz) crushed Bonne Maman Galettes over the strawberry conserve before freezing.

Good to know

  • Serves 4-6
  • Suitable for vegetarians
  • One of the simplest homemade ice cream recipes ever!

Recipe by

Bonne Maman

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