Curtis Stone's no-churn strawberry and créme fraîche ice-cream with caramelised macadamia nuts

"Making ice-cream just got easier - with this no-churn version you don't need any special equipment," says Stone. "Serve scoops over sliced strawberries or simply in cones. It also adds another layer of strawberry goodness to a strawberry pandowdy." Start a day ahead to freeze the ice-cream.

Pictured with strawberry pandowdy.

You'll need

600 gm strawberries, hulled 2 tbsp lime juice 450 gm crème fraîche ¾ tsp ground ginger 265 gm caster sugar 125 gm coarsely chopped macadamia nuts 1 tsp almond extract 10 gm unsalted butter Vegetable oil, for greasing


  • 01
  • Pulse strawberries, lime juice and ¼ tsp salt in a food processor until coarsely chopped. Add crème fraîche, ginger and 200gm sugar, and pulse to blend. Transfer to a shallow baking dish and freeze for at least 6 hours, or until solid.
  • 02
  • Meanwhile, preheat oven to 180C. Spread macadamias on an oven tray and roast until golden brown (3-4 minutes). Keep warm. Stir remaining sugar and 2 tbsp water in a small saucepan over low heat until sugar dissolves. Increase heat, bring to the boil and cook without stirring, brushing down sides of pan with a wet pastry brush to dissolve any sugar crystals, until golden brown (3-4 minutes). Stir in butter, warm macadamias and a pinch of salt to coat evenly. Pour onto a lightly oiled baking tray in a single layer, cool, then store in an airtight container for up to 5 days.
  • 03
  • Break frozen strawberry ice-cream into small chunks with a fork then, working in batches, blend in a food processor, scraping sides as necessary, until very smooth. Fold caramelised macadamias into ice-cream, transfer to a chilled pan and freeze until firm enough to scoop (4-6 hours). Ice-cream can be made up to 2 days ahead.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jan 2017

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