Snack DIY: Strawberry Ice Cream- (ice cream maker NOT needed)
Strawberry ice cream (1 cake mold):
- 500g strawberries
- 250g Greek yogurt
- 120g of sugar
- 40cl of whole cream
- 1 tablespoon of lemon juice
A few hours before you start, put the liquid cream in the fridge and whisk the whisk in the freezer to keep them cool.
Wash and cut strawberries, cut into pieces. Add them in a blender or blender, also add the lemon juice. Mix until you get a puree of strawberries without pieces.
Pour the strawberry puree into a bowl, add the yogurt and sugar. Mix well.
Add whipped cream using a large bowl, the whisk of the freezer and the cold cream. Stop when the whipped cream is firm, do not beat too much at the risk of curdling.
Add the whipped cream to the strawberry / yogurt puree with a spatula.
Pour the mixture into a cake mold (preferably metal).
Let it take one hour in the freezer then with an electric mixer spend a minute mixing the ice to break the water crystals.
Repeat every 45 minutes, 5 or 6 times. Once done, count another 24 hours in the freezer before you can eat it.
Leave it well in advance to eat it because home-made ice cream is harder than industrial ice cream and it's impossible to make balls out of the freezer.