EASY HOMEMADE STRAWBERRY ICE CREAM RECIPE (ONLY 3-INGREDIENTS)
Follow this easy recipe to learn how to make homemade strawberry ice cream. This homemade strawberry ice cream is so creamy and delicious. This recipe requires only 3 ingredients and 5 minutes of work. No ice cream machine needed and no special equipment needed. This recipe is also eggless and no-churn needed.
Provided by TheCookingFoodie
Categories Ice Cream Recipes No-Bake Desserts Dessert Recipes Gluten-Free Recipes
Yield 20
Number Of Ingredients 5
Steps:
- Place strawberries in a blender or a food processor and blend until smooth.Place cold heavy cream in a large bowl, whip to stiff peaks.Add, sweetened condensed milk, strawberry puree, food coloring and beat on low speed until incorporated.Chop 4-5 strawberries add to ice cream batter, fold until combined. this stage is optional.Transfer into a container/dish, freeze for least 6 hours.Notes:If you are using frozen, thaw the strawberries for about 1 hour minutes before blending.More Ice Cream Recipes:Oreo Ice CreamChocolate Ice CreamPeanut Butter Ice Cream
STRAWBERRY ICE CREAM
The best homemade strawberry ice cream recipe you'll ever taste! With fresh strawberries and a velvety texture, this is the ice cream to make when fresh strawberries are in season.
Provided by Summer Miller
Categories Dessert Freezer-friendly Kid-friendly Make-ahead
Time 6h25m
Number Of Ingredients 11
Steps:
- Freeze the ice cream bowl: Place the ice cream maker churning bowl, plus a separate mixing bowl large enough to contain your custard, in the freezer the day before you want to make ice cream. (Most manufacturers recommend that the churning bowl be frozen for 24 hours before making ice cream; the mixing bowl can go in while you are prepping the custard base.)
- Warm the cream, milk, and vanilla: Pour the cream and milk into a medium saucepan set over medium low heat. Scrape the vanilla seeds from the pod and add to the milk mixture, along with a pinch of salt. Slowly bring to a gentle simmer, until you see small bubbles around the edges of the pan. Stir occasionally. This will take about 15 to 18 minutes. Remove from heat, and let the vanilla infuse the cream for 15 minutes. (If using vanilla extract, add it now.)
Nutrition Facts : Calories 332 kcal, Carbohydrate 31 g, Cholesterol 185 mg, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, Sodium 78 mg, Sugar 30 g, Fat 21 g, ServingSize 2 1/2 pints, UnsaturatedFat 0 g
STRAWBERRY ICE
When we pick strawberries at a local farm, this is what many of the berries are used for. It's a great summertime treat.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place the strawberries in a blender or food processor; cover and process until smooth. In a saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved, about 5 minutes; cool slightly. Add to blender. Add lemon juice; cover and process until combined., Pour into a shallow freezer container; cover and freeze for 4-6 hours or until almost frozen. Just before serving, whip mixture in a blender or food processor.
Nutrition Facts : Calories 125 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 3g fiber), Protein 1g protein.
QUICK STRAWBERRY ICE CREAM RECIPE - (4.5/5)
Provided by carvalhohm
Number Of Ingredients 3
Steps:
- Put frozen strawberries into a food processor, or blender. It's best to work quickly to keep the fruit frozen. Process or blend the strawberries until they are finely chopped. Scrape the sides of the blender or processor once or twice. Add the powdered sugar and mix until it has been well combined. While blending, gradually add the chilled cream (I used heavy whipping cream). Use just enough to make a smooth ice cream. Scrape the sides, again, once or twice to combine well. Serve immediately!!
QUICK, EASY, DELICIOUS STRAWBERRY ICE CREAM
This is the ice cream recipe I use when my kids want homemade ice cream right away. It is also low-fat and delicious.
Provided by mommycook
Categories Strawberry
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients except chocolate chips in a food processor.
- Pulse several times to chop strawberries into small bits.
- Refrigerate this mix for 10-15 minutes or until ready to use.
- Pour into ice cream maker according to your model's instructions.
- Stir in mini chocolate chips or sprinkle on top of each serving!
Nutrition Facts : Calories 268.6, Fat 1.3, SaturatedFat 0.7, Cholesterol 4.9, Sodium 129.4, Carbohydrate 61.5, Fiber 1.4, Sugar 59.3, Protein 4.5
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
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- To prepare the strawberries: Wash, trim the tops to remove leaves, and then quarter 1 cup (about 170g) of strawberries.
- Slice the quarters very thinly. Place in a mixing bowl and pour 1/2 cup (99g) of the sugar and the liquor over the berries.
- Mix, cover, and refrigerate for at least 2 hours, and as long as 2 days., To make the purée: Wash, trim the tops, and slice the remaining berries, and purée in a blender until very smooth.
- Strain through a fine-mesh strainer to remove the seeds, then measure out 1 1/2 cups of the strained purée.
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- In a very large bowl or a 7-quart bowl of a stand mixer, stir the ice cream and sherbet together until smooth. Stir until the frozen berries are mixed in well. Spoon into a freezer container and freeze until ready to serve.
- In the bowl of a food processor add the strawberries and pulse until they are the size of peas. Pour over the ice cream mixture. Repeat with the raspberries and add them to the ice cream mixture.
- Stir until the frozen berries into the ice cream mixture until the berries are mixed in well. Spoon into a freezer container and freeze until ready to serve.
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