Every year Mr H and I say we are going to go strawberry picking, because let’s face it, nothing beats British strawberries and the concept of being able to secretly stuff our faces with them while no one is watching sort of appealed to us too.
This year we finally made it, and I think it was just at the right time too. Baby H is old enough to understand how to pick them, and it made me very happy teaching her that they actually grow on bushes rather than in boxes in the supermarket. She was in absolute heaven, as was evident from the giggles of excitement and the pink stains all over her top.
And we had a pretty awesome time too. We ended up buying so many strawberries as every time we spotted a ‘good’ one we felt really proud of ourselves so popped it into our basket. Fruit picking is very addictive, it seems! ‘Just one more aisle and then we’re done’ we said at the end of every aisle. We pottered home with a glut of strawberries, then proceeded to eat them for the rest of the day.
The next day we still hadn’t made too much of a dent in them so I decided to try my hand at strawberry ice cream, as the weather was pretty hot at the time too.
Be warned guys, this stuff is heavenly. Dangerously so. If you’re near a pick your own, I urge you to make a visit there, but if not, just grab yourselves some strawbs and make this dreamy ice creamy delight!
- 1 1/2 cups strawberries
- 1 cup coconut cream
- 1/2 cup cashews, soaked in water for 2 hours and drained
- 3 tbsp pure maple syrup
Simply combine the ingredients in a food processor or high speed blender and whizz for about 3-4 minutes until completely smooth. Pour into an airtight container and freeze for 6 hours (or overnight). Remove from the freezer 1/2 an hour before serving and enjoy!
Love, Mrs H xx