Easy strawberry ice cream
- Good Food team
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Makes 1 litre
Easy
Prep: 30 mins
Plus freezing
A star rating of 4.2 out of 5.11 ratingsRate
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Children aged 3-6 can enjoy getting stuck in to making and eating this summery treat. Add your own toppings for extra fun
Freezable
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Gingerbread man
A star rating of 3.7 out of 5.102 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 x 400g punnet strawberries
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1 x 250g tub mascarpone
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½ x 397g can condensed milk
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cones and sprinkles
to serve
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Nutrition: per serving
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kcal425
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fat26g
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saturates16g
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carbs43g
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sugars43g
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fibre1g
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protein7g
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salt0.35g
low
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Method
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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.
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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.
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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.
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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.
Recipe from Good Food magazine, June 2010
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A star rating of 4.2 out of 5.11 ratings
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