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