Ekka Day - No Churn Strawberry Ice-cream Cupcakes

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Covid may have cancelled a tonne of special moments that were awaiting us in 2020 but one thing it can never take is the deliciously creamy, iconic strawberry ice cream! In this recipe I will share a delicious Petal + Peach version of this iconic dessert, including a simple no-churn, extra creamy strawberry ice cream.

Makes 6 (with extra ice cream!)

INGREDIENTS

No Churn strawberry Ice Cream

1.2 L thickened cream

2 x 395ml cans condensed milk

1 cup of pureed fresh strawberries

2 drops of strawberry essence

1 teaspoon vanilla bean paste

dash of pink food colouring (optional)

Vanilla Cupcakes

125g softened butter

1/2 cup caster sugar

1 teaspoon of vanilla paste

2 eggs

1 cup plain flour

2 teaspoons of baking powder

1/4 cup of milk

Extra Ingredients

Wafer Ice Cream Cones

Fresh Strawberries, cleaned, hulled and halved

Thickened cream, whipped

Strawberry Jam

METHOD

Ice Cream

  1. In a large bowl, combine condensed milk and vanilla bean paste and set aside

  2. in the bowl of a stand mixer, whip thickened cream on high speed until thick and able to hold it’s own shape. Don’t over whip or it will turn to butter.

  3. Gently fold the whipped cream in to the condensed milk, trying not to deflate the cream. Pour over your pureed strawberries and strawberry essence and fold gently to incorporate. You can add a few drops of pink food colouring here too.

  4. Wrap the bowl well and transfer to a freezer for at least six hours.

Cupcakes

You need to be careful when baking in ice-cream cones as their narrow bases can make them unsteady as you move the tray in and out of the oven. I sometimes use a deep mini bundt tin to improve stability but mindfulness here will avoid a cupcake catastrophe!

  1. Preheat oven to 160 degrees

  2. Place wafer cones in a cupcake pan

  3. Place butter, sugar and vanilla in the bowl of an electric beater and using the paddle attachment cream on high speed until soft and fluffy.

  4. Reduce the speed to low/medium and add eggs. Continue to mix until emulsified

  5. Turn off the mixer and sift in flour and baking powder. Add milk and with the mixer on low speed, mix until just comes together.

  6. Place cupcake batter in a piping bag and fill your wafer cones 3/4 full

  7. Bake for 22 minutes or until an inserted skewer comes out clean

  8. Allow to cool.

Assembly

  1. Once your cupcakes are cool, use a 1/2 teaspoon measure to hollow out the centre.

  2. Place some jam in a piping bag and then fill the cupcakes.

  3. Take a generous scoop of ice-cream and place this on top of the cupcake

  4. Top with whipped cream and a fresh strawberry

Rebecca Brown