Strawberry ice cream lollies

You were responsible for most of this (apart from whipping the cream) - and had great fun tasting the mixture at different stages...

It made enough to fill 6 small ice lolly moulds, and 4 silicon cupcake moulds (for the grownups).

You'll need:

30g white caster sugar
250ml whipping cream
130g strawberry jam (whisked, so there's no large lumps)
50g fresh strawberries, hulled
a few pistachio nuts, crushed

Chop your strawberries into small chunks, and then roll in the caster sugar. Whip the cream until it's fairly stiff, and then fold in the strawberry jam. Chuck in the strawberries, and carefully fold into the mix.

Stuff the creamy mixture into the ice lolly moulds (we did this with a couple of teaspoons, but you'd probably get even better results if you used a piping bag). If you want to make some ice cream cupcakes, line some small silicon cupcake moulds with cling film, fill with the creamy mixture, and then wrap the cling film over the top.

Stick everything in the freezer - it'll probably take 3-4 hours to freeze properly. Slide the lollies out by running a little hot water over them, or warming the mould in your hands. The cupcakes are dead easy - just unwrap the cling film, and place on a plate.

You could also use raspberries/raspberry jam, or glace cherries/berry jam for a real sugar hit. The lollies are gorgeous dipped in crushed pistachio nuts, or chocolate vermicelli...