INSTANT STRAWBERRY ICE CREAM
Want ice cream but you didn't plan ahead and get it going? Just too busy? No ice cream maker? I've got the answer -- and it's done in an instant. As in a minute or so! You need 3 things: frozen fruit, liquid, and a high-powered blender. Serves 4 to 5 (1-cup servings).
Provided by Wardee Harmon
Categories Dessert
Number Of Ingredients 4
Steps:
- Combine all ingredients in the order listed in the Vitamix or Blendtec container.
- Put the lid on.
- Start the speed on low and increase slowly as the fruit gets broken up fully and the mixture starts circulating pretty freely.
- If using the Vitamix, use the tamper while blending to help the mixture circulate.
- If using the Blendtec, stop and scrape sizes as needed or use the Twister jar with lid that has side scrapers built in (and a smaller batch).
- When there are no longer chunks of fruit and it's all smooth, it's done.
- Serve!
EASY, EGGLESS STRAWBERRY ICE CREAM
Use your ice cream maker to create this rich and creamy strawberry ice cream. There are no eggs in this recipe.
Provided by ejw825
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 34.1 g, Cholesterol 86.4 mg, Fat 23.4 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 14.5 g, Sodium 121 mg, Sugar 30.9 g
INSTANT STRAWBERRY ICE CREAM
Why make my homemade 'instant ice cream' when buying good strawberry ice cream is equally instant? You have to taste this frozen treat to know why. It's half sweetened strawberries and half cream, so the ratio of fruit is extraordinarily high, giving this ice cream an amazingly fresh strawberry flavor. It's not smooth, but what it lacks in creaminess, it more than makes up in fruit-flavor punch.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Place berries in blender. Whisk sugar into cream. With blender going, slowly add cream through opening in lid, stopping to stir the mixture 3 or 4 times so the ice cream is smooth, with small bits of berries.
- Transfer to shallow pan and freeze to a scoopable texture, about 2 hours. Garnish with fresh strawberries, if you like.
Nutrition Facts : Calories 289 calories, Carbohydrate 37.1 g, Cholesterol 61.1 mg, Fat 16.6 g, Fiber 1.6 g, Protein 1.4 g, SaturatedFat 10.3 g, Sodium 19.5 mg, Sugar 34.3 g
FIVE MINUTE ICE CREAM
A fast way to make delicious ice cream without compromising quality. Use any frozen fruit in place of the strawberries. This is a quick recipe to WOW company who drop by.
Provided by Pamela Euless-Barker
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 32.5 g, Cholesterol 54.3 mg, Fat 14.8 g, Fiber 1.5 g, Protein 1.1 g, SaturatedFat 9.1 g, Sodium 16.5 mg, Sugar 28.2 g
STRAWBERRY ICE CREAM
Use sweet strawberries whilst they're in season to make this fabulous homemade strawberry ice cream. It's perfect on its own or as an accompaniment summer desserts
Provided by Cassie Best
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste - if the strawberries are quite tart you'll only need a little.
- Warm the cream and milk in a pan until just steaming, not boiling. Whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow. Slowly pour the hot cream mixture into the eggs, whisking as you do. Once fully incorporated, strain through a sieve back into the pan. Gently cook over a low-medium heat until it thickens slightly - it should coat the back of your spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it as the eggs will scramble. Transfer to a bowl. Cover and cool for 10 mins, then chill for 1 hr.
- Stir the strawberry purée and vanilla through the cold custard. Taste to see if it needs a little more lemon or vanilla.
- Freeze the ice cream in an ice cream maker, or container in the freezer. If you don't have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. Will keep in the freezer for up to two months.
Nutrition Facts : Calories 532 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRY ICE CREAM
This vibrant frozen dessert offers fresh berry flavor at its best.
Provided by Christy J.
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
- Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.
- Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 42.7 g, Cholesterol 183.9 mg, Fat 24.5 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 14.5 g, Sodium 34 mg, Sugar 32.8 g
INSTANT BLENDER STRAWBERRY ICE CREAM
The hardest thing about this is waiting for it to freeze, this also works using other fruit such a blueberries, peaches etc but the fruit must be frozen when added to the blender, thaw just slightly and enough to chop the whole berries, cooking time is freezer time, use sweetened berries for this --- this may also be done in a food process with good results
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Chop the frozen strawberries then place in a blender.
- In a bowl whisk the sugar into the cream; with the blender going, slowly add in the cream/sugar mixture through the opening in the lid, stopping to stir the mixture 3-4 times.
- Blend until smooth but still with small bits of strawberries. in the mixture (the cream will thicken slightly).
- Transfer to a shallow pan and freeze until firm (about 2-3 hours).
Nutrition Facts : Calories 358.2, Fat 22.2, SaturatedFat 13.7, Cholesterol 81.5, Sodium 23.7, Carbohydrate 42.1, Fiber 2.1, Sugar 38.2, Protein 1.8
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