Fresh Strawberry Ice Cream with Strawberry Compote


Okay, I have posted enough diet recipes (read bland salads) over the last few days. Now wouldn’t it be unfair if I didn’t post something sinful and really rich and creamy? Well, in this hot weather, nothing can beat fresh, homemade ice cream when we are talking of “rich and creamy”. And if it is made keeping your health in mind, can there be anything better? Ever since I put Hubby on a strict diet, he has been cribbing that he can’t please his sweet tooth. So one day, while he was away, I decided to whip up a low-fat, no-sugar ice cream that would satiate his sweet craving without any extra calories going into his system. The grin he gave when I served it to him made me fall in love with him. All over again! Here’s how you can make this irresistible ice cream:


1 bowl fresh strawberries (cleaned and roughly chopped)
500 ml skimmed milk
300 ml reduced fat cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
Sugar substitute (as per requirement)


1/2 bowl fresh strawberries (cleaned and roughly chopped)
2 teaspoons lemon juice
2 tablespoons honey


Boil the milk in a pan and set aside. Mix 1 tablespoon cornstarch in 2 tablespoons water and dissolve. Add to the milk and stir well. Heat while stirring for 5-7 minutes or till the milk is thick. Add the sugar substitute (or honey if you like that better) and mix well. Remember the sweetness will come from the strawberries, so add just enough sugar substitute to balance the tang of the strawberries. Strain the milk and set aside.

Divide the strawberries into two parts. Blend one part to make strawberry puree while chop the other part into fine pieces and set aside.

Whip the cream with a hand blender till soft peaks form. Gently fold in the vanilla extract and the strawberry puree. Gradually add the thickened milk to this mixture and mix well.

Transfer to a bowl and set in the freezer for about an hour or till the mixture gets slushy. Remove from freezer and blend well in a blender. Now add the chopped strawberries and mix well. Transfer to a bowl again and chill in the freezer for about 2 hours. Do not disturb the mixture till the ice cream is well set.

To make Strawberry Compote, heat together the chopped strawberries, lemon juice and honey (please feel free to add sugar if you are not on a diet 🙂 ). The mixture will get thick and start bubbling in a few minutes. At this point, remove from the heat and blend into a puree.

Chill a serving dish for 10 minutes before serving the ice cream. Pour some Strawberry Compote over the dish and place a scoop of the chilled ice cream. Garnish with fresh strawberries and serve immediately.

Eat, drink and be merry! 🙂


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