Strawberry Ice Cream

Exchange Value: 0* Servings: 4


  • 500g frozen strawberries
  • 200ml Sno-Pro
  • 125g honey


  1. Line a loaf tin with grease-proof paper.
  2. Add raspberries, Sno-Pro and honey into a high powered blender^. Blend until smooth and creamy.
  3. Place the sorbet in the prepared cake tin and place in the freezer for about 3 hours.
  4. Before serving remove from freezer and let thaw for 5-10 minutes before scooping.
  5. If the sorbet is frozen for longer than 3 hours it will become solid. In this instance, allow to thaw for 20 minutes before scooping. The sorbet will last two weeks in the freezer, after which time it may start to form ice crystals - these are harmless but may affect the texture.


Chef's Tip
Experiment using different fruit combos such as melon and lime or orange and passionfruit.


Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range and Sno-Pro are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin and Sno-Pro by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.
^ Please follow the manufacturer's instructions.

Add Comment

Text Only 2000 character limit