Easy strawberry ice cream

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

  • Prep:30 mins
    Plus freezing
  • Easy

Nutrition per serving

  • kcal 425
  • fat 26g
  • saturates 16g
  • carbs 43g
  • sugars 43g
  • fibre 1g
  • protein 7g
  • salt 0.35g

Ingredients

  • 1 x 400g punnet strawberries
  • 1 x 250g tub mascarpone
  • ½ x 397g can condensed milk
  • cones and sprinkles, to serve

Tip

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.
MPU 2

Method

  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.

  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.

  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.

  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.

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