Strawberry Meringue Ice Cream

Create an ice cream dessert for pudding. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 125ml double cream
• 2 heaped dessert spoons natural yoghurt
• 2 level dessert spoons icing sugar
• 4 large strawberries
• 1 meringue nest

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for four servings using the quantities shown.

Step 2

Using the whisk, whisk the cream in the bowl, until it’s light and fluffy. If you don’t have a whisk, you can use two forks held together.

Step 3

Add the yoghurt and icing sugar to the cream and whisk it more.

Step 4

Place the strawberries on a small plate and then mash them with the back of a fork until they are squishy. Pull out any green stalks. Now tip the mashed strawberries into the cream mix.

Step 5

Hold a meringue nest over the bowl and crush it in your hand and then drop it into the mixture and give it a gentle stir.

Step 6

Pour the mixture into the lidded container and put it in the freezer for at least two hours or preferably overnight.

Step 7

Once the Strawberry Meringue Ice Cream has frozen take it out of the freezer to soften slightly and eat it! Note: homemade ice cream should be taken out of the freezer and put in the fridge about 30 minutes before serving.

Step 8

Serving suggestion: serve the four portions with some fresh berries such as raspberries, blackberries or blueberries. This dish can be frozen for up to one month....