Our fruit of the month is the very scrumptious strawberry which is now in full season from June until September. When purchasing strawberries at the supermarket, ensure they’re from the UK as you’ll be getting the best from the fruit if you do.
Aside being super yummy, strawberries, like all berries, are a super antioxidant which aid in tackling free radicals (see our article attack of the free radicals for more information) as well as high in Vitamin C and other essential vitamins and minerals so it’s a great excuse to consume lots of these super berries this summer.
So in light of this, what better way to start the summer off than with a traditional summer dessert, strawberry ice cream.
400g essential Waitrose British Strawberries, hulled
1 litre Waitrose Vanilla Dairy Ice Cream
200g pack Waitrose All Butter Shortbread Fingers, broken into small pieces
4 tbsp Waitrose Seriously Buttery Caramel Dipping Sauce
- Thinly slice 4 of the strawberries and roughly chop the remainder. Line a 1.5-litre loaf tin with a double layer of clingfilm, allowing for some overhang. Arrange the sliced strawberries in the base of the tin.
- Using a large knife, roughly chop the ice cream then mix with the chopped strawberries and the shortbread pieces. Spoon half of the mixture into the prepared tin, patting down firmly so there are no air bubbles.
- Dot the caramel sauce on top of the ice cream then cover with the remainder of the mixture, firmly smoothing over the surface. Fold over the overhanging clingfilm and place in the freezer for several hours or overnight until very firm.
- To serve, gently lift out the ice cream and remove the clingfilm. Leave to soften for 10–15 minutes then slice thickly with a large knife.
Nutrition 245kcals/3.6g protein/27.6g carbohydrate/18.2g sugars/13.3g fat/8.5g saturated fat/0.9g fibre/0.2g salt per serving
This recipe was found through the Waitrose recipe site.