- 10 fl oz double cream
- 1 cup Greek yogurt
- 10 oz Bonne Maman Strawberry Preserves
- 2 tbsp liqueur, such as Crème de Cassis
- 4–6 waffle cones, to finish
- 3–4 sugared rose petals, crushed, optional
Whip the cream in a large bowl until it just begins to hold its shape. Fold in the yogurt and 7 oz of Bonne Maman Strawberry Preserves.
Spoon half the mixture into a freezer-proof container that is about 2 inches deep.
Stir the liqueur into the remaining Bonne Maman Strawberry Preserves in a separate bowl and drizzle over the top of the cream mixture in the container.
Add the remaining cream mixture and freeze for at least 3 hours (depending on depth of container). Serve in cones or scoops with crushed, sugared rose petals sprinkled on top, optional.
TIPS: 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.
Soften the ice cream in the fridge for about 30 minutes before eating.