Chunky strawberry ice-cream

Chunky strawberry ice-cream

  • 10 mins preparation
  • Makes 6
  • Print


Chunky strawberry ice-cream
  • 2 250g punnets strawberries, hulled, plus extra to serve
  • 2/3 cup caster sugar
  • 2 tablespoon lemon juice
  • 1 cup greek yoghurt
  • 1 1/2 cup thickened cream


Chunky strawberry ice-cream
  • 1
    Using a food processor or blender, process half the strawberries with the sugar, lemon juice and yoghurt until smooth. Strain through a fine sieve into a large bowl. Finely chop remaining strawberries and set aside.
  • 2
    Using electric beaters, beat cream in a medium bowl until soft peaks form. Gently fold cream into strawberry mixture. Add chopped strawberries and gently stir to combine.
  • 3
    Pour the mixture into a 6-cup freezer container. Smooth surface and cover with plastic wrap. Freeze 4 hours, until firm. Serve with extra strawberries.


For a delicious variation, replace the Greek yoghurt with mascarpone, light cream cheese or ricotta.

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