Strawberry Crush Ice 'Cream'
- RECIPE MAKES: approximately 1 litre
- PREP TIME: 10-15 mins
- COOK TIME: Freeze Time: 3 hours
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.
Top Tip:
Use tinned strawberries in light syrup, rather than fresh, as they are sweeter.
ProZero is a food for special medical purposes and must only be used under medical supervision.
- 500ml ProZero whipping ‘cream’, chilled (See recipe)
- 2 x 411g Tinned strawberries in light syrup (drained)
- 90g Caster sugar
- 25ml Lemon juice
