Ice cream with no fuss and very little mess, this Easy Strawberry Ice Cream is a fantastic way to make the most of strawberries that have lost their youthful glow.
When English Strawberries are in season, we go mad for them in our house. But given their short shelf life, they soon lose their appeal when they start to go a bit soft and mushy. Rather than chuck them out, turning them into a smoothie or ice cream is a good alternative to leaving them to fester at the back of the fridge.
If you have an ice cream maker, this really couldn’t be easier. But even without, it’s surprisingly simple to make – it just takes a little longer and involves a bit more faff!
I like distinct pieces of strawberry in my ice cream but many children can be a bit funny about “lumps” in ice cream (or yoghurt for that matter) so for those who prefer a smoother texture, push the puree through a sieve before adding it to the other ingredients.
Time: About 4 – 5 hours, including freezing time. If using an ice cream maker, refer to manufacturer’s instructions
- 300g – 500g strawberries
- 50g icing sugar
- Juice of half a lemon
- 300ml whipping cream or double cream
- Puree the strawberries in a food processor or liquidiser until smooth
- Add the icing sugar and lemon juice and blitz again until incorporated
- Whip the cream until it is just thick enough to hold its shape but still falls off a spoon.
- Add the cream to the strawberries and mix well.
- Churn in your ice cream maker according to manufacturer’s instructions OR pour into a freezerproof container and freeze for a couple of hours . Remove from the freezer and use a fork, whisk or food processor to break up the ice crystals. Repeat that process every hour for about 3 hours until your ice cream is frozen
- Leave your ice cream at room temperature for about 15 minutes before you serve. This will ensure that the consistency is creamy. Too cold, and the ice cream will be too difficult to scoop.