Fast and Fantastic Summer Strawberry Ice Cream

So, you know those hot days when it gets to mid afternoon and you fancy a little treat but frankly, it’s too early for wine….? Well, yesterday was one of those days and I think that perhaps this bank holiday weekend may serve up a couple of hot, sunny days. Anyway: wow, I tried the fastest, loveliest strawberry ice cream – it set me up for the rest of the day! We normally have a little double cream in the fridge (I know, you’re shocked) but also, I’ve started freezing strawberries if it looks like they’re going to go off before we finish them (I always buy too many – direct from the farm, they’re so tempting) so given these lovely set of circumstances, I can now have a fabulous strawberry ice cream within seconds and on a whim! Definitely give this one a go – there’ll be no going back to supermarket cartons, I promise.

Serves 2

What you need…

200g frozen strawberries, hulled (and halved if they are large)

1 teaspoon vanilla bean paste

150ml double cream

2 teaspoons sugar (optional and probably not necessary if your strawberries are ripe and sweet)

What to do…

Fit the cutting blade rather than the blending one into your food processor. Chuck in all the ingredients. Whizz. The frozen strawberries will break up and freeze the double cream. When you’re happy with the consistency – either still slightly lumpy with fruit or completely smooth – your choice, then serve! That’s it! Sit in the garden and marvel at the simplicity of this treat on a gorgeous English summer afternoon. Doesn’t get much better than that! Oooooh, the bad news is that it doesn’t really re-freeze, so…you need to eat the lot! Enjoy!

Inspired by…

James Martin

How easy…

There isn’t an adjective to describe quite how easy this is!

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