Recipe of the day: frozen strawberry pudding

Spring is in full swing and it is the perfect time to start using spring products that are in season. Although strawberries are often viewed as a summer fruit, in a few weeks they will be ripe for harvest. And there’s no better way to start warmer days than making this fruity frozen strawberry pudding.

Simple dessert recipes that you can make with 5 ingredients or fewer

Depending on which region of the United States you live in, the best time to harvest strawberries will vary. In most of the country, June is usually the ideal place to pick strawberries. However, strawberries can be harvested in the deep south as early as late April and early May. Once you get your hands on these sweet, sweet berries this pudding recipe is just what you need to make them stand out.

To make the pudding, you will need sugar, lemon juice, whipped cream, eggs, milk, vanilla extract and, of course, the main ingredient – strawberries. First, you’ll want to put the sugar, lemon juice, and strawberries in a medium-sized bowl and then put them in a food processor after letting them sit for 30 minutes. To remove the seeds, pour your mixture through a mesh screen.

Then you need to heat the whipped cream and milk. After that, mix the eggs with sugar and vanilla extract before pouring in your hot cream mixture. Let the egg and cream mixture cook for about five to 10 minutes. Once that’s done, pour the mixture through a colander and let it cool. Add your mashed strawberries to the pudding, then pour it into an ice maker and let it freeze until the pudding starts to thicken. If you like your ice cream with extra pieces of fruit, you can add finely chopped strawberries while the machine is still running. When your pudding is finally set, all you have to do is grab a spoon and eat your cool creation.

Of course, this recipe can easily be swapped out for other ingredients if you’re looking for something other than strawberries. You can add blueberries, rhubarb, and raspberries to keep the fruity flavors in place. Or mix up cocoa powder for a chocolaty route. Even if you can’t have dairy products, you can substitute milk and whipped cream for coconut or almond milk. And if pudding isn’t your jam, don’t worry, there are a lot more frozen fruit desserts to make when it gets warmer.

Frozen strawberry pudding

This recipe is from Diane Rossen Worthington, an award-winning James Beard radio show host and author of 18 cookbooks. This recipe was originally published in the Chicago Tribune.


  • 2 1/2 pints of strawberries, peeled and halved lengthways

  • 1 cup of sugar, divided

  • 1 tablespoon of fresh lemon juice

  • 2 cups of whipped cream

  • 1 cup of milk

  • 4 eggs

  • 2 teaspoons of vanilla extract


Step 1: Finely chop 1 cup of the halved strawberries and set aside.

Step 2: In a medium bowl, sprinkle 1/4 cup of sugar and 1 tablespoon of fresh lemon juice over the remaining strawberries. Let stand for 30 minutes and then stir the strawberries in a food processor until smooth. If you do not prefer seeds, pour through a fine-mesh sieve. Put aside.

Step 3: In a medium saucepan, mix 2 cups of whipped cream and 1 cup of milk over medium heat and heat until scalded. Take off the stove.

Step 4: Beat 4 eggs in a bowl with an electric mixer. Slowly add 3/4 cup sugar and 2 teaspoons vanilla extract and beat until thick and a pale lemon color.

Step 5: Gradually stir 1 cup of the hot cream mixture into the egg mixture. Then gradually pour the egg and cream mixture into the saucepan, stirring constantly. Slowly cook over medium heat, stirring constantly, until the mixture thinly covers the back of a wooden spoon for 5 to 10 minutes. Do not cook too long or the mixture will curdle.

Step 6: Remove from heat, pour through a fine-meshed sieve into a medium-sized bowl and let cool.

Step 7: Add the pureed strawberries to the cooled pudding and mix well.

Step 8: Pour the pudding into an ice cream maker and freeze according to the manufacturer’s instructions until the ice cream starts to thicken. With the machine running, add the finely chopped strawberries. At this point the ice is firm but not hard. You can either put it in a container and place it in the freezer to harden, or you can serve it right away.


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