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Sarah Stokes Nutrition

July Recipe

Berry ice cream


600g strawberries or raspberries (or other berries of your choice)
170ml double cream
½ cup xylitol


Puree the berries in a blender and push through a sieve. Add the double cream and xylitol and whisk well. Transfer to an ice-cream maker (if you have one) and churn until it’s the texture of ice cream. Or if you don’t have one, pour the mix into a container, cover and freeze for an hour or so until half frozen, then take out and churn with a fork before putting back, and repeat every 45 minutes or so (two or three times) until you have a softer consistency. Pop it into individual ramekin dishes and put them in the freezer. Bring out about 30 minutes before serving.

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