Find the freshest of local strawberries and go make this No Churn Strawberry Ice-cream!!
I have a serious soft spot for ice-cream. I love it any time of the year alongside some fresh fruit. This recipe can be used with whatever seasonal fruit you like or even leftover brown bread for the magical ice-cream flavour that is brown bread…if you know, you know!!
For my original ice-cream recipe, check it out here.
Makes 1 litre.
- 300g fresh strawberries
- 70g caster sugar
- 250ml fresh cream
- 250g mascarpone
- Blend the whole strawberries (including the green stalks and petals) with the sugar until a smooth strawberry sauce is formed.
- In a large mixing bowl, whip the cream into thick peaks with a handheld or stand electric whisk. Add the mascarpone and whisk again. Slowly add the strawberry sauce as you continue to whisk until a smooth pink colour is gained.
- Pour the strawberry mix into a freezer friendly resealable container. Swirl any bits of the strawberry sauce that may be lurking in the blender over the top, seal and place in the freezer for at least 3 hours.
- Before serving, allow to soften for 15-20 minutes. Best prepared, the day before serving.
