Five Minute Ice Cream

Five Minute Ice Cream

419 Reviews 69 Pics
  • Prep

    5 m
  • Ready In

    5 m
Recipe by  Pamela Euless-Barker

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.

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Reviews (419)

Rate This Recipe
Jasinski
638

Jasinski

What a superbly easy and tasty recipe. We've made it over and over. One hint if you're using a blender instead of a food processor add half the cream to the blender first and then drop in the frozen berries while the blender is running. Add the remaining cream and sugar as called for. I don't have a f.p. and when I tried it the first time in my blender the berries kept getting stuck and the cream froze onto the berries. But I learned and I love the custardy ice cream. :)

danilsky
387

danilsky

try using vanilla lowfat yogurt being that it is already sweetened.This way u cut the fat and not the flavor.You can combine the frozen fruit and yogurt in the blender...been doing this for years!enjoy!

CHRISTMASCOFFEE
194

CHRISTMASCOFFEE

This is so easy to make and so delicious and creamy. My mom, a dedicated chocoholic, thought it was wonderful. I used mixed berries (no frozen strawberries left by the time I went shopping) and it was delicious, if seeds bother you try another fruit. Am going to try with frozen peaches next time. If you don't have an ice cream maker and want to try home made ice cream, you have to try this. Two thumbs ups!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 258 cal
  • 13%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 32.5 g
  • 10%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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