If there is such a thing as no-fat ice cream, this has to be it. An extra bonus is that it’s so quick to make. The only down side is that it doesn’t refreeze once made. Freeze the whole strawberries on a baking tray so that you have separate frozen fruits, rather than a solid block of them.
INGREDIENTS
400g whole strawberries, with the green removed and frozen, (see recipe introduction above)
dash vanilla extract
30g caster sugar
150ml buttermilk
200g mixed berries, to serve (optional)
METHOD
Tip the frozen strawberry pieces into a food processor. Add the vanilla extract, sugar and half the buttermilk.
Turn on the processor and let it run for a few moments. Then, while it is still running, pour in the remaining buttermilk in a thin, steady stream. Let the machine run until the mixture is beautifully smooth and creamy. Don’t overmix as this will cause the ice cream to defrost.
Serve straight away with mixed fresh berries.