Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
150g Ambrosia Devon custard (from a 400g can)
Purée the hulled strawberries in a food processor or blender.
Push the purée through a sieve into a bowl to remove any lumps or pips.
Stir in the custard and mix together until smooth.
Carefully pour the mixture into 6 lolly moulds and insert a lolly stick into the middle of each.
Freeze for at least 4 hours, or overnight, until solid.