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Strawberry Crush Ice 'Cream'
- RECIPE MAKES: Recipe makes approximately 1 litre
- COOK TIME: Prep time 10-15 minutes / Freeze Time: 3 hours
Method
- 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.
Ingredients
Table
