Desserts

Strawberry ripple ice cream

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

Save to favs/meal planning

See favs

Serves: 8

Time to make: 10 mins , plus 6 hrs freezing

Ingredients

More weights & measures

300g strawberries
1 tablespoon sugar
1 litre low-fat vanilla ice cream (we used Tip Top)
1 tablespoon preserved ginger, finely chopped

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Trim strawberries. Place in a bowl and add sugar. Purée fruit.

Ste[ 2 In a large bowl place vanilla ice cream and mash to just soften.

3 Add strawberries and ginger. Mix in roughly to give a ripple effect.

4 Transfer to a freezer-proof container. Cover. Freeze overnight.

Variations

For different flavours, use other fruit in step 1. When in season try 200g rhubarb slices. Cook until tender, add 1/2 cup sugar then cool.

Nutrition Info (per serve)

Calories 131 cal

Kilojoules 550 kJ

Protein 3 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 18 g

Dietary fibre 1 g

Sodium 40 mg

Calcium 110 mg

Iron N/S

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT