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Easy strawberry ice cream

Easy strawberry ice cream

A star rating of 4.1 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Plus freezing
  • Easy
  • Makes 1 litre

Children aged 3-6 can enjoy getting stuck in to making and eating this summery treat. Add your own toppings for extra fun

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal425
fat26g
saturates16g
carbs43g
sugars43g
fibre1g
protein7g
low insalt0.35g
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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.

RECIPE TIPS
TOP TIP FOR PARENTS

The riper the strawberries are the more easily they will mash and this makes a really good way to use up older strawberries. If your child is not able to cut with a knife, then roughly chop the strawberries for them. You can also use raspberries, ripe bananas, peeled peaches or nectarines for this recipe.

Goes well with

Recipe from Good Food magazine, June 2010

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Overall rating

A star rating of 4.1 out of 5.10 ratings
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