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Lighter Strawberry Ice Cream with Cuisinart Ice Cream Deluxe

Ingredients

  • 250 ml double cream
  • 450-500 g carton of natural yoghurt I used 0% fat Greek Yoghurt
  • 450 g Strawberries
  • 250 g caster sugar
  • 1 tbsp of Vanilla Essence Optional
  • 1 tbsp lemon juice

Instructions

  • Place the caster sugar, chopped strawberries and lemon juice together in a bowl and leave for about 15 minutes until the sugar dissolves.
  • You can then mash them up or use a hand held blender to puree the strawberries before the next step. This depends if you like larger pieces of strawberries in your ice cream.
  • You can take out about 2 tablespoons of strawberries before you blend it to add back a bit of texture.
  • You can beat the double cream and fold it into the bowl of blended mixture along with the yoghurt and strawberries which you saved earlier.
  • Pour the mixture into an ice cream maker and churn for about 20 - 25 minutes, checking on consistency as you go.
  • If it is not frozen enough, you can transfer into a freezer proof container and freeze it for a couple of hours before serving.
  • Serve with fresh strawberries or other toppings of your choice.