Frozen Dessert | Strawberry Quark Ice Cream … have a refreshing Easter! #icecream #froyo #healthy #frozen #summer

“Ice cream is happiness condensed.” Jessi Lane Adams

Strawberry Quark Ice CreamStrawberry Quark Ice Cream … what a wonderful way to celebrate summer. I made this a week ago to use up the bags of strawberries I had frozen just before we left for Srinagar. I had frozen some left over quark as well and it worked wonderfully in this ice cream. So delicious that I had made several batches since, with plans to make more! Srinagar, Kashmir KahwaSrinagar was STUNNING! From near zero temperatures and sweet fragrant Kashmiri tea ‘kahwa’, from natural beauty that would blow your mind away, a city as beautiful as no city I have seen before, a people so hospitable. From ‘paradise on earth’ as it is so rightly called, we landed in Delhi in sweltering heat. IT WAS HOT!! Strawberry Quark Ice Cream It’s truly summer in the plains of North India, though we had some mild respite by way of thundershowers  yesterday. Still at 40C and counting, it’s promises to be a sizzling season ahead. For times like this, what can be better than a refreshing and beautifully coloured ice cream. Strawberry Quark Ice Cream We don’t grow blueberries or raspberries locally here, but I bet this will make a wonderful ice cream paired with any juicy seasonal berry. This was the first time I used brown mineral sugar in an ice cream paired with fruit. One spoon and another later, I wondered why I had never done it before? I went on to lick the bowl clean…and knew I had a winner here! Strawberry Quark Ice Cream



Recipe: Strawberry Quark Ice Cream your picture

Summary: Celebrate summer with the ‘bursting with flavour’ and the goodness of strawberries low fat Strawberry Quark Ice Cream. It will leave you asking for more!

Prep Time: 5 minutes Total Time: 15 minutes Ingredients:

  • 550gm strawberries , chilled{or frozen for Thermomix}
  • 300gm homemade quark {hung for 2-3 days in the fridge}, chilled
  • 100g low fat cream, chilled
  • 150-80gm brown sugar {adjust as required}
  • 2 tbsp kirsch


  1. Add all ingredients to bowl of food processor, and blend to a smooth puree. Begin with 150g brown sugar and add more as required.
  2. Place in bowl of ice cream maker and set according to manufacturer instructions.
  3. Thermomix:
  4. Place all ingredients {including frozen strawberries} in the bowl of your Thermomix and process on Speed 10 for 1 minute at a time, stirring with the TM spatula as required. Repeat 3-4 times until well blended. Adjust sugar if required and blend for another 30 seconds.
  5. Transfer to a freezer safe container. Serve immediately or freeze until required


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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


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