Easy Strawberry Ice Cream
This delightful strawberry mascarpone ice cream is a creamy and luscious treat perfect for sunny days. The fresh strawberries add a burst of fruity flavor that pairs beautifully with the rich mascarpone and sweet condensed milk. Serve it up in cones or bowls, topped with your favorite sprinkles for an extra touch of fun and enjoy the cool, refreshing goodness of this homemade dessert.
— Constant Cookbook
Ingredients
- 1 x 400g punnet strawberries
- 1 x 250g tub mascarpone
- ½ x 397g can condensed milk
- cones and sprinkles , to serve
Instructions
- 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.
- 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.
- 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.
- 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.
Prep Time
PT30M
Yield
Makes 1 litre
Nutrition
- Calories: 425 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Sugar Content: 43 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.35 milligram of sodium
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