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


  • calories 425
  • carbs 43
  • saturated fat 16
  • sugar 43
  • protein 7
  • fat 26
  • fibre 1
  • salt 0.35


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


  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.