British food gets a bad rap, and honestly, it’s a crying shame. People talk about overcooked veg and grey meat, but they conveniently forget that we have the finest dairy in the world. On a warm summer afternoon in London, or better yet, down in Devon, there is nothing—and I mean nothing—that beats the combination of sun-ripened strawberries and a massive, unashamed dollop of clotted cream. This is exactly why this clotted cream ice cream is such a revelation.

Every Sunday of my childhood, my nan would set out a “proper” tea. There’d be scones, of course, but when the strawberries were in season, they were the star. This recipe is my way of capturing that nostalgic memory of “yellow-gold” cream and jammy berries and turning it into a scoop of frozen perfection. This is one of those traditional British dessert recipes that proves simplicity is king—it’s dead simple, absolutely delicious, and requires zero time standing over a hot stove tempering eggs.

The Magic of the “Yellow Gold” in Clotted Cream Ice Cream

If you’ve never had clotted cream, you’re in for a treat. It isn’t just “thick cream.” It’s cream that has been slow-baked until a golden crust forms on top, giving it a minimum of 55% butterfat. In the West Country, there’s a fierce debate: in Devon, you put the cream on the scone first, then the jam. In Cornwall, it’s jam first, then cream.

In this ice cream, the cream is the undisputed boss. Because we aren’t cooking a custard base with egg yolks, the pure, floral, and slightly cooked-milk flavor of the clotted cream really shines through. It makes the ice cream incredibly velvety, almost like frozen butter, but in the best way possible.

No More “Icy Rocks” in British Strawberry Ice Cream

One of the biggest mistakes people make with strawberry ice cream is throwing whole or large chunks of fresh fruit into the machine. Water freezes harder than cream, so you end up with “icy rocks” that hurt your teeth.

The secret here is maceration. By tossing the berries in sugar and a bit of lemon juice beforehand, we draw out the water and replace it with sugar. This creates a natural syrup and ensures the strawberry bits stay soft and “jammy” even when frozen. It’s a small step that makes a world of difference.

Samuel’s Tips for a Proper Churn

• The Nan Rule: My nan always said, “Don’t fuss with it until it breaks.” In this case, don’t over-churn. Clotted cream is so rich it can turn into sweet strawberry butter if you let the machine go too long. As soon as it looks like it can hold its shape on a spoon, get it out of there and into the freezer.
• The Crust is Best: If your clotted cream has a bit of a yellow crust on top when you open the jar, don’t you dare throw it away! Whisk it right into the mix. Those little flecks of concentrated fat are where the flavor lives.
• Serving: This is a rich one, so you don’t need a massive bowl. Serve it with a crisp shortbread biscuit (cookie) on the side to cut through the creaminess.

This isn’t just a dessert; it’s a British summer in a bowl. Tuck in, you’ve earned it!