A strawberries & cream ice cream delight topped with luscious macerated strawberries and whipped cream. We have heard it is what dessert sundae dreams are made of.

Strawberries & Cream Gippsland Dairy Ice Cream Base


  • 2 egg yolks
  • 200ml thick cream
  • 20g liquid glucose
  • 1 x Gippsland Dairy Strawberries & Cream Twist Yogurt 720g


Crack 2 egg yolks into a stainless-steel bowl and set aside.

In a double bottom saucepan bring the cream to boiling point, then add the glucose, stirring until the glucose has dissolved.

Pour the hot cream over the eggs, and whisk until the mixture is smooth.

Add the Gippsland Dairy yogurt to the mixture and whisk until silky smooth in texture. Rest in the fridge until the mixture is cold (12 hours recommended for better texture of the final product).

When the mixture has cooled down, add into the Cuisinart ice cream maker and press “ON”. One batch will take 15 to 20 minutes.

Strawberries & Cream Topping


  • 300g fresh or frozen strawberries
  • Zest from ½ an orange
  • 50g caster sugar
  • Pinch of cinnamon powder
  • 1 can of whipped cream (or make fresh Chantilly cream)


Cut the strawberries into quarters. Mix with the orange zest, caster sugar and cinnamon powder.

Let the strawberries macerate for at least 3 hours.

To make your own Chantilly cream, beat 250ml of thickened cream with 80g of caster sugar and a teaspoon of vanilla essence.

Serve with Strawberries & Cream Gippsland Dairy ice cream.