Strawberry & lemon ice cream

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(around 2 lb)

  • 1 lb 2 oz strawberries
  • 5.8 oz granulated sugar
  • ½ cup lemon juice
  • 6 fl oz cream
  • 2.4 fl oz whole milk

For decoration:

  • Mint leaves
  • Fresh strawberries
  • Lemon slices


Put the strawberries and sugar in a blender and blend. Once the mixture is like a puree, add lemon juice, cream and milk, stirring well until mixed.

Put the mixture in a large dish so it expands and freeze for 1 and a half to 2 hours. Take out of the freezer, beat, and freeze again. Repeat the process 2 or 3 more times, until it is frozen but creamy.

Serve decorated with strawberries, lemon slices and mint leaves.

* It is always good to eat homemade ice cream shortly, since it can lose the texture more easily and end up too icy. However, it can perfectly last 2 to 3 months frozen.