Easy strawberry ice cream
- Preparation and cooking time
- Prep:
- Plus freezing
- Easy
- Makes 1 litre
Ingredients
- 1 x 400g punnet strawberries
- 1 x 250g tub mascarpone
- ½ x 397g can condensed milk
- cones and sprinkles, to serve
Method
- STEP 1
Pull the green hulls out of the strawberries. If they are still quite hard, cut them in half or quarters with a table knife. Tip them into a flat-bottomed dish.
- STEP 2
Use a potato masher to squash the strawberries as much as you can. Tip into a bowl. Ask your grown-up helper to give you a hand if you need to.
- STEP 3
Add the mascarpone and mash this in – don’t worry if it is a bit lumpy. Add the condensed milk and mix everything together. Don’t worry if the mix is streaky.
- STEP 4
Spoon the mixture into a metal or plastic box and put it in the freezer. Wait until the next day or at least 6 hours before scooping into bowls or cones. Decorate how you like.
