IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Cured strawberries with strawberry ice cream
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For the ice cream

500ml/18fl oz strawberry purée

225g/8oz caster sugar

500ml/18fl oz lactose free cream

2 tsp basil cress

For the strawberries

200g/7oz  strawberries, hulled

10g demerara sugar

2g basil leaves, ripped or shredded

20g/¾oz aged balsamic vinegar, preferably 8 year aged


For the ice cream, mix the purée with the sugar and then stir in the lactose free cream.

Place the mixture in an ice cream machine and churn according to manufacturer’s instructions until frozen.

For the strawberries, cut the strawberries in half and sprinkle with the sugar, basil and balsamic vinegar.

Gently mix to coat the strawberries in the mixture and leave for 20 minutes, or until you see the strawberries start to soften and cure in the sugar and vinegar.

To serve, divide the strawberries and the liquid into two bowls.

Scoop over the strawberry ice cream and garnish with the basil cress.

Recipe adapted from: Good Food