HEALTHY STRAWBERRY RIPPLE ICE CREAM

One of the nicest ways to turn the biggest uk crop of strawberries into a healthy frozen treat...

Low-fat/sugar Strawberry Ripple Ice Cream with Chocolate Madeira fingers
'As good as any shop ice cream; doesn't taste low-fat' ; 'Amazing & creamy; great substitute for cream & custard' 'the strawberry blobs & ripples are absolutely glorious.'

Strawberry crops are timed to be at their best around now, to coincide with Wimbledon and other outdoor events.  Lockdown means there are plenty of beautiful berries available. 

Take advantage.  Freeze lots for the winter; if you're still stuck at home, make jam.  Make a salad a winning event by adding strawberries: Instant Balsamic Strawberries with Ham Salad (Triple Duty with other protein options) is delicious and  quick.

Or try this very healthy Strawberry Ice Cream beguilingly rippled with fresh strawberry compote.  Refreshing and lightly creamy, it's zero-fat.  The exciting swirls of fruity sweetness have reduced levels of added sugar and don't load on the calories.  

67's Strawberry Ripple Yoghurt Ice is adapted from the beautiful and talented Lorraine Pascal. The recipe is so easy and quick your kids can make it, though they will need help for the strawberry compote.   

Yoghurt ices aren't creamy in the way that custard and cream based ices are  but testers found this treat unexpectedly like normal ice cream.   

Cost: £4'ish
Feeds: 4-5

Ingred:

Yoghurt Ice Cream 
    450gm/15.8oz plain 0-fat Greek-style yoghurt (67 uses Fahy)
    1/4-1/2 cup icing sugar (67 used 4 tablespoons)
    1 tsp vanilla

Rich, intense strawberry compote

Strawberry Compote
    350gm/12.3oz hulled strawberries, quartered if large
    1/4 cup water
    1-3 tbsp sugar, depending on berries
    1 tsp finely grated lemon zest

Method:

Compote (see photos in Instant Jam/Fruit Compote)

1. In a wide frying pan, add strawberries, water and 1 tbsp sugar
2. Cook over med-high heat until the mix is boiling and the strawberries are collapsing; add finely grated lemon zest
3. Turn heat down to low; taste; add a little more sugar if necessary (67's berries were not sweet and added a total 4 tablespoons sugar) 
4. Cook until almost all juice has evaporated and the mix is thick and syrupy
5. Take off heat, cool completely

Ice Cream

1. Whisk icing sugar gradually into the yoghurt until it is sweet enough for your taste
2. Stir in vanilla

Strawberry Ripple Yoghurt ice cream

1. Pour half the yoghurt  base into a container lined with a double layer of cling film; drop teaspoons of compote over the surface, including on the edges 
2. Using a chopstick/skewer, drag it through the ice cream, creating ripples and pockets of strawberries
3. Cover with the rest of the yoghurt base; add smaller, fewer teaspoons of compote on top 
4. Lightly swirl 
5. Cover; freeze 4 hours or ideally overnight

Comments:

'Amazing. Wow. It's so good, really creamy; lovely and cold on a hot day.' Campaign Manager

'It doesn't taste low-fat; it's as good as any shop-bought.' Political Agent

'I wasn't sure about the concept but really liked this; it was unexpectedly creamy but not in a cloying way and the bits of strawberry were utterly delightful.' Retired writer

Tips: 

• Serve in slices or using an ice cream scoop
• Defrost at least 20 mins before serving

More fruit desserts in Recipes II on NavBar

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This recipes has been developed by B M Lee/ Bright Sun Enterprises and  may not be reproduced without the author's written permission.