Whole Strawberry Ice Cream

whole strawberry ice cream

Whole Strawberry Ice Cream

No ratings yet
Servings: 4
Calories: 133
Prep Time 15 minutes


  • 3 egg yolks
  • 1 tablespoon redcurrant jelly
  • 1 tablespoon red vermouth
  • 1/2 pint natural low-fat yogurt
  • 12 oz ripe strawberries hulled
  • 8 strawberries with stalks halved, to decorate


  • Put the egg yolks into a blender with the redcurrant jelly, vermouth, yogurt and half the strawberries; blend until smooth.
  • Transfer the mixture to a shallow container, and freeze until the ice cream starts to harden around the edges.
  • Tip the ice cream into a bowl and beat to break up the ice crystals. Chop the remaining strawberries and mix into the semi-set ice cream.
  • Return to the container and freeze until quite firm. Scoop the ice cream into stemmed glasses and decorate each one with strawberry halves.
  • Strawberries should be kept in the refrigerator or a cool place if not being eaten immediately. The fruit should be washed before it is hulled.
Calories: 133 kcal
Carbohydrates: 17 g
Protein: 6 g
Fat: 5g
Saturated Fat: 2 g
Cholesterol: 150 mg
Sodium: 51 mg
Potassium: 324 mg
Fiber: 2 g
Sugar: 12 g
Vitamin A: 238 IU
Vitamin C: 65 mg
Calcium: 144 mg
Iron: 1 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating