Strawberry Crush Ice 'Cream'

Put the chilled ProZero whipping ‘cream’ into a bowl and use an electric hand-held whisk to whip the ‘cream’ for about 2-3 minutes until it is thickened, light and airy.

Put the drained strawberries into a bowl and crush them with a fork.

Add the crushed strawberries, sugar and lemon juice to the whipped ‘cream’ and use the electric hand-held electric whisk to mix for a further 1 – 2 minutes.

Pour the mixture into a suitable container and put in the freezer for about an hour or until it is chilled and ice crystals are beginning to form around the edges.

Using a fork or wire whisk, quickly beat the ‘ice cream’ to break up the ice crystals.

Place the ‘ice cream’ back in the freezer to set solid for at least 3 hours.