Ingredients
Method
1.Place 1 cup strawberries and ¼ cup icing sugar in a jug. Blitz with a stick mixer until puréed. Stir in the Cointreau.
2.Spoon 1-2 Tbsp of strawberry purée into the bottom of each mould to a depth of 2cm, then place in freezer until set (at least 2 hours).
3.When set, press a stick into each frozen tip.
4.Mix the remaining sugar into the cream, stirring until dissolved. With a fork or potato masher, squash the remaining strawberries then stir into cream. Spoon cream mixture into moulds and fill to the top. Freeze overnight or until set.
5.When you are ready to serve, stand moulds in warm water to loosen. Remove ice blocks and serve immediately.
Omit the Cointreau if you’re making these for kids, and check that your twigs come from a non-toxic plant.
Note