Freeze… that’s still a thing, right? I mean, I suppose I could have called this a strawberry sorbet recipe, however, The Papa said “this is a freeze and it’s delicious, and I want more.” I mean, I can’t really argue with that, now can I? Kid Two said this was the most delicious ice cream I had ever made. Kid Four was also quick to eat a hefty serving. Kid Three, who isn’t a fan of ice cream, also had some and enjoyed it.
The BIGGEST key to your success with today’s recipe: starting with quality ingredients. I strongly suggest making this with fresh, full-flavoured strawberries that are ripe and in season. Whilst you can use other options, the results just won’t be the same.
Related Resource: How To: Make Fruit Purée
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Apple, Avocado, Banana, Beans & Lentils, Buckwheat, Carrot, Celery, Cinnamon, Citrus, Cooking Oil/Added Fats, Corn, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, FPIES, Vegan
**For 30 minutes or less, use an instant popsicle maker shown in this recipe.
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