'Fab' ice lolly with strawberries and gin

  • medium
  • 6
  • 60 minutes plus freezing time
Not yet rated

Recreate the popular 'Fab' ice lolly using Tom Westerland's recipe. This sophisticated take on the dessert includes a garnish of strawberries three ways; fresh, freeze-dried and a coulis, which can be bought or homemade using this recipe.

First published in 2022




Strawberry lollies

Milk and vanilla coating

  • 150ml of condensed milk
  • 150ml of whole milk
  • 6g of Vege-Gel, (powdered)
  • 1 tsp vanilla essence

Chocolate coating

To serve


  • Ice cream maker
  • Lolly moulds
  • Lolly sticks
  • Thermometer



Begin by making the strawberry lolly. Place all the ingredients in a pan and bring to the boil. Leave to cool, then churn in an ice cream machine. Once frozen and churned, transfer to a piping bag, cut the top of the bag off and fill 6 lolly moulds. Smooth the mix across the top to ensure a nice even finish then push in the lolly sticks and place in the freezer overnight or until frozen solid


To make the milk and vanilla ice, place all the ingredients in a pan and bring to the boil. Once boiling, transfer to a small mug and leave to cool to around 60ºC. Remove the lollies from the freezer (ensuring they are fully frozen), remove them from their moulds and dip them halfway into the vanilla coating mixture. They should require 2 dips for a thick coating. Once dipped, return them to the freezer to set for a few hours

  • 150ml of condensed milk
  • 150ml of whole milk
  • 6g of Vege-Gel, (powder)
  • 1 tsp vanilla essence

To make the chocolate topping, melt the chocolate and cocoa butter either over a pan of simmering water or in the microwave. Whisk to emulsify the ingredients and leave to cool to 50ºC. Transfer the mix into a small mug so the chocolate sits at a 3cm depth 


Remove the lollies from the freezer and dip them halfway up the white milk layer of the lolly. Immediately dip the tip of the lolly into the hundreds and thousands (or sprinkle them over the chocolate) and place back in the freezer

  • hundreds and thousands

To serve, begin by brushing the plate with melted chocolate. The restaurant uses a record player to spin the plate and then brush the chocolate on with a paint brush to give the unique pattern, but you can be as creative as you like!


Arrange the strawberries, freeze-dried strawberries, coulis and sorrel on one side of the brushed chocolate. On the other side of the plate place your fab straight out of the freezer. Finish by spraying the lolly with a little gin at the table

First published in 2022

Tom Westerland is the head chef at Crockers Henley.

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