MANILA, Philippines?Strawberry is an all-time favorite ice cream flavor. You can even make it at home. It?s best to use fresh strawberries but what if these are not available (or are too expensive)?

Here?s a recipe for strawberry ice cream pie that uses canned strawberry topping and pie filling. You can buy canned topping and pie filling in the baking sections of large supermarkets.

Strawberry ice cream pie

1 ready-made chocolate or Graham cracker pie crust (store-bought)

1 can (595 g) strawberry topping and pie filling

1 c (250 ml) all-purpose cream, well-chilled

? c condensed milk

1 tbsp lemon juice

Whipped cream for decorating (optional)

Fresh strawberries for decorating (optional)

About 2-3 hours before starting or the day before, freeze the pie crust so it becomes firm.

Drain strawberry topping to remove excess syrup and discard the syrup. Press strawberries lightly with a spoon to break them up into smaller pieces.

Whip all-purpose cream in an electric mixer until medium peaks form. Add condensed milk and continue beating until mixture is very fluffy and has increased in volume. Fold in drained strawberries and lemon juice.

Pour into frozen pie crust, spreading evenly. Freeze for 6 to 8 hours or until firm. If desired, decorate with whipped cream and fresh strawberries before serving.

Tips

Ready-made pie crusts are available in the baking sections of large supermarkets. You can also use your favorite cookie-crumb crust.

Be sure to chill the all-purpose cream well so it can whip to a good volume.

If using fresh strawberries for decorating, wash the fruits very well, especially the bottom or stem ends where there may be leftover soil. (I usually just slice off the stem ends.)