This three-ingredient strawberry ice cream is the ultimate summertime treat - refreshing, fruity, and unbelievably easy to make! No need for an ice cream machine, no churning and absolutely no waiting around.
All you need is a powerful food processor and a few minutes to whip up a deliciously creamy sweet dessert. Using just frozen berries, icing sugar and a splash of double cream, this recipe delivers maximum flavour with minimal effort. It’s perfect for last-minute cravings, unexpected guests, or a quick cool-down on a hot day.
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Yields:
6 serving(s)
Prep Time:
5 mins
Total Time:
5 mins
Cal/Serv:
175
Ingredients
500g
hulled and frozen strawberries
75g
icing sugar
125ml
double cream
Directions
Step 1
Put ingredients into a food processor. Pulse until berries are fairly broken down, then whizz until the mixture is smooth.
Step 2
Serve immediately or transfer to a freezer-proof container and freeze for up to 1 month. Allow to soften a little at room temperature before serving.
Give it a twist!
You could try substituting the strawberry with frozen mango or pineapple for a more tropical treat.
Treat your fruit right
You can buy bags of frozen berries in most supermarkets, but it's also a great way to preserve some of the season's bounty when there's an abundance. Wash, dry and hull (remove the core + stem) from ripe strawberries, discarding any that are bruised or past their best (remember the freezer can't improve what goes into it, it can only preserve). Arrange in a single layer on a baking tray lined with baking parchment and freeze for a couple of hours until frozen solid. Tip into a sealable freezer bag or container and return to the freezer until needed. Store for up to 3 months.
Kate Whitaker
Per Serving:
Calories: 175
Total carbs: 18 g
Sugars: 18 g
Total fat: 11 g
Saturated fat: 7 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
