A favourite and classic ice cream flavour.


  • 1 quantity mousse base
  • 450 g strawberries


  • Puree the strawberries in a blender then, using the back of a wooden spoon, rub through a fine strainer into a small mixing bowl, to make 225ml strawberry puree.
  • Add the puree to the Mousse Base for Ice Cream, before folding in the cream, and freezing.

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