Strawberry ice-cream or sorbet!

The best ice-cream ever! 

Planning to visit our oldest son with family this weekend and I decided to make an ice-cream bomb, with flavors that I know they like. Since my daughter-in-law is allergic to Pome fruits, I decided to make coconut ice cream that I have blogged about before, combined with strawberry ice cream (or sorbet) and ginger ice cream.

Ice-cream bomb sounds complicated – but is really quite simple, you make different ice cream one at a time and have it in a container in the freezer, start with the next and put it on top, etc. The important thing is to first measure how much the mold holds, divide it into three to know how much of each ice cream one should make. I chose a 1.5-liter mold. Thus, I need to make half of 1 liter of ice cream of each variety. I made it easier for myself and made two ice-cream bombs :)) It will not last long!  If you use an aluminum mold, it is good if you dress the entire mold in plastic wrap to make it easier for yourself when it is to be served. If you use a plastic mold, it is not necessary to dress the mold.

Today the blog will be about strawberry ice cream, or sorbet really because it does not contain eggs but is creamy as well as a real ice cream made with eggs. Will blog about the other flavors later.

Gives about one liter


2.5 dl (about 100 – 150 grams) fresh strawberries that you cut into small dice.
0.5 dl Cointreau
0,5 dl (or 43 grams) sugar

700 grams of frozen berries (at least now when fresh strawberries are so expensive)
2 dl (org170 grams) of sugar (split)
2.5 dl of milk
2.5 dl whipped cream
1 dl light syrup
0.5 tsp salt
1-2 teaspoons of rose water
Possibly a few drops of lemon juice to balance the taste.


  1. Measure up to 700 grams of frozen strawberries, allow to thaw at room temperature for about 1-2 hours.
  2. Clean or hull the fresh strawberries and cut into small dices. Mix it with 0.5 dl of sugar and Cointreau – let it rest in the fridge preferably two hours but at least one hour.
  3. Run the thawed berries in a mixer for a few minutes, strain it through a fine-meshed strainer.
  4. Measure 3.5 dl of the strained puree – if you get an extra puree, you can use it to make a strawberry syrup that can be poured over ice cream.
  5. Now mix 3.5 dl of strawberry puree, 2.5 dl of milk, 2.5 dl of heavy cream, 1 dl of syrup and remaining sugar (2 dl). Add the sugar a little at a time and taste it so that you get the sweetness you want.
  6. Add the salt (0.5 tsp), Add rose water. Taste – if it is too sweet, you can use a little lemon juice to balance the taste.
  7. Cool everything for a while, then run it in the ice cream maker. At the end of the process in the ice cream machine, strain the strawberry and Cointreau mixture and pour the strawberry dice into the ice cream. Leave it in the freezer for at least 3-4 hours before serving it.


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