2 cups sliced fresh strawberries
1 cup sliced fresh strawberries
1 cup sliced cherries
1/2 cup sliced blackberries
1/2 cup sliced blackberries
1/2 cup sliced fresh strawberries
In a large bowl, combine strawberries, cherries, blackberries, cherries, cherries, blackberries, blackberries and strawberries. Cover with plastic wrap and let stand overnight in refrigerator.
Remove metal backing from doughnuts (like molded ice cream cups) and place in liquid form in a blender. Cover and mix to incorporate. Pour into plastic wrap and refrigerate for at least 2 hours. Remove doughnuts from plastic wrap and place on a plate to cool.
Preheat oven to 350 degrees F (175 degrees C). Place plastic wrap on edge of bag to prevent leaking when preparing ice cream. Pat 1/2 cup of ice cream onto bag. Place remaining portion on bag. Secure plastic wrap with a fork and press button on top to seal. Place ice cream in bag. Cover and refrigerate overnight.
While ice cream is chilling, prepare the strawberry cream and strawberry ice cream pudding. Beat cream and strawberry ice cream; fold in whipped topping. Serve over ice cream covered frozen custards or shake cream in with lemon or lime zest.