No Fuss Summer Berry Ice Cream in Le Creuset Bowls

January 16, 2016

In summer time heat, creamy ice cream is the perfect cool down treat. This recipe is ideal for anyone wanting to make their own ice cream, without the hassle of separating eggs, whipping egg whites & spending hours in the kitchen. Kids love making it too. With a few simple ingredients, you will have delicious ice cream. Serve them in the latest Le Creuset Ice Cream bowls - we love sunny soleil yellow as a divine colour contrast to the berry ice cream. For a really decadent dessert, smash homemade chocolate chip biscuits and sprinkle on top. We used Milo Chocolate Chip Cookies (we will post this recipe at a later date!)

Quick & Easy Berry Ice Cream

500g strawberries (or use frozen berries, thawed. Stewed plums are also good, just drain some of the liquid from them);

250g icing sugar (use a little less if you prefer it less sweet);

juice of half a lemon;

500 ml cream.


  1. Puree the fruit, icing sugar and lemon juice with a moulinex or using the food processor. 
  2. In a separate bowl, whip the cream until it is thick, light and fluffy.
  3. Add the fruit and mix together with a folding spoon action to avoid losing the air in the cream.
  4. Pour into a large bowl or container. Cover and freeze. 
  5. After one hour, remove from freezer and mix with a spoon, using a folding spoon action.  Place back in the freezer. Repeat this step several times.
  6. Remove from freezer and sit the ice cream for 10 - 20 mins if you like a softer type of serve. Place in ice cream bowls with smashed cookies on top.


See the new range of Le Creuset ice cream bowls, available now.



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