Easy strawberry ice cream

• 1 x 400g punnet strawberries
• 1 x 250g tub mascarpone
• ½ x 397g can condensed milk
• cones and sprinkles

  to serve

Step-by-step instructions

1. 1

   Pull the green hulls out of the strawberries. If they are still quite hard, cut them in half or quarters with a table knife. Tip them into a flat-bottomed dish.

2. 2

   Use a potato masher to squash the strawberries as much as you can. Tip into a bowl. Ask your grown-up helper to give you a hand if you need to.

3. 3

   Add the mascarpone and mash this in – don’t worry if it is a bit lumpy. Add the condensed milk and mix everything together. Don’t worry if the mix is streaky.

4. 4

   Spoon the mixture into a metal or plastic box and put it in the freezer. Wait until the next day or at least 6 hours before scooping into bowls or cones. Decorate how you like.