Ingredients
300ml thickened cream
180g sweetened condensed milk
1 tsp vanilla bean paste
180g white chocolate, melted
Optional Add Ons:
Plain biscuits, crushed
Freeze dried strawberries, crushed
Directions
In a stand mixing bowl or large bowl, whip the cream to stiff peaks.
Gently fold the condensed milk and vanilla bean paste through the cream. Add the strawberry jam and gently fold through to create a ripple (don’t mix completely, you still want to see lines of jam).
Spoon the ice cream mixture into your molds, be careful not to overfill. Tap the mold on the bench to ensure the filling is evenly distributed. Spoon a small amount of jam on the top and ripple through with a skewer.
Place ice cream in the freezer and freeze overnight.
Once frozen, remove and dip into chocolate. Coat with biscuit crumbs and freeze-dried strawberries. Store in an airtight container in the freezer.
