Children aged 3-6 can enjoy getting stuck in to making and eating this summery treat. Add your own toppings for extra fun
Prep:30 mins
Makes 1 litre
1 x 400g punnet strawberries1 x 250g tub mascarpone½ x 397g can condensed milkcones and sprinkles, to serve
STEP 1Pull 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.STEP 2Use 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.STEP 3Add 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.STEP 4Spoon 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.
