strawberry-freeze

Strawberry Freeze

2 Reviews Add a Pic
  • Prep

    10 m
  • Ready In

    5 h 10 m
Laurie
Recipe by  Laurie

“This is my son's favorite summer treat to make either in the ice cream freezer or into popsicles. If you use frozen strawberries in a blender, you can turn the recipe into a smoothie. Great way to use up leftover buttermilk. When I made it the first few times, I hid the buttermilk so he wouldn't know what was in it!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Place 1 cup buttermilk, strawberries, and sugar into a blender. Cover, and puree until smooth. Pour in the remaining 3 cups buttermilk and blend until combined. Pour into ice pop molds and freeze or if using an ice cream maker, freeze according to manufacturer's directions.

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Reviews (2)

Rate This Recipe
arias
5

arias

Don't get me wrong, this tastes great but that's because it has a ridiculous amount of sugar in it.

Carrie
5

Carrie

This is a great use of leftover buttermilk! My daughter and I made popsicles (cutting the serving size down to 2, in order to accommodate our 4-popsicle mold - still had a bit left over, which we happily drank), and we both loved this summertime treat. I might decrease the sugar by 1/4 next time, as I found them to be fairly sweet, and I wanted to taste more of the buttermilk flavor. I'm sure this would be delicious as ice cream as well!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 164 cal
  • 8%
  • Fat
  • 1.3 g
  • 2%
  • Carbs
  • 35.3 g
  • 11%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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Easy, Eggless Strawberry Ice Cream

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Rich and Creamy Dairy Free Strawberry Ice Cream