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


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


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.


  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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