Stawberry Fields Forever: My Ode to The Ekka Strawberry Sundae Icecream


I’ve always loved that song! And no better way to listen to it whilst eating fresh homemade strawberry ice cream on Ekka Showday! This is a public holiday in Brisbane celebrating agricultural produce in Queensland. Today is People’s Day at the Show, and the traditional favourite at the Exhibition is The Strawberry Sundae Ice-cream. Approximately 13 tonnes of strawberries are used to make these mouth-watering deserts each year and on average over 145, 000 are sold with profits helping fund research and save lives for The Prince Charles Hospital Foundation. So if you are going to attend this year, be sure to buy one!

As its strawberry season in Australia I have overdosed on my favourite fruit and bought punnets by the dozen. So what better thing to make then home-made strawberry ice-cream my Ode to the Ekka ‘s Strawberry Sundae!! Xx


Peace n love Ms Fat Booty Bakes

Ingredients – you will need a icecream maker!
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract


In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn ice cream machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Serve it up Ekka Show Day Style with Wafers and loads of cream!!

Love Ms Fat Booty Bakes xx





This is Anya my lovely strawberry seller from Europe 🙂


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