Strawberry Ice Milk with Chunky Strawberry Sauce

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Over the years, Marie has developed a large repertoire of creamy, refreshing frozen desserts. By using skim milk and lots of ripe fruit, she gets the creaminess and flavor intensity of ice cream, with only a fraction of the fat. This ice milk, which adapts to any kind of berry, can be made with or without an ice-cream maker.


  • 3 pints small, juicy ripe strawberries, rinsed and hulled
  • ¼ cup plus 1 tablespoon sugar, or more to taste
  • 1 cup skim milk
  • 1 teaspoon fresh lemon juice


    1. Set aside 4 perfect berries for garnish. Cut 2 pints of the berries into halves or quarters. Puree in a food processor with ¼ cup sugar and the milk until very smooth.
    2. Freeze the ice milk in an ice-cream maker, following the manufacturer’s instructions. Or use the still-freeze method (see Note). Pack into a plastic freezer container and cover tightly. (This can be prepared 1 day in advance.)
    3. About 1 hour before serving, coarsely chop the remaining berries. Toss together the berries, the remaining 1 tablespoon sugar or more to taste, and the lemon juice in a small bowl. Let the sauce stand at room temperature.
    4. If necessary, place the container of ice milk in the refrigerator 20 to 30 minutes before serving to soften it slightly. Spoon some of the sauce onto each of 4 chilled dessert plates. Scoop the ice milk over the sauce, using 2 spoons dipped in cold water to form 3 egg shapes per serving, if you like. Garnish each plate with a reserved strawberry and serve immediately.