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Strawberry Crush Ice 'Cream'

  • RECIPE MAKES: approximately 1 litre
  • PREP TIME: 10-15 mins
  • COOK TIME: Freeze Time: 3 hours
  • THIS RECIPE IS EXCHANGE FREE

A fruity version of our delicious low protein ice cream. A great recipe for those on the PKU diet. This is exchange free.

Step 1

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.

Step 2

Put the drained strawberries into a bowl and crush them with a fork.

Step 3

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.

Step 4

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.

Step 5

Using a fork or wire whisk, quickly beat the ‘ice cream’ to break up the ice crystals.

Step 6

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