Instant Strawberry Ice Cream

Instant Strawberry Ice Cream

20 Reviews 4 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 quart

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Directions

  1. 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.
  2. Transfer to shallow pan and freeze to a scoopable texture, about 2 hours. Garnish with fresh strawberries, if you like.

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Reviews (20)

Rate This Recipe
seeswenson
46

seeswenson

This is a great recipe the way it is written, but if you want something really yummy add a few ripe banana's and cut the sugar down. So Yummy!

Stasha
31

Stasha

This is absolutely amazing! I had to make it twice in one weekend at the behest of my boyfriend and our friend. This is also very delicious just out of the blender, poured over angel or pound cake. Just make it!

debi
28

debi

if your following a low carb diet, use splenda instead of the sugar. this will cut the carb count down and make a great dessert.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 289 cal
  • 14%
  • Fat
  • 16.6 g
  • 26%
  • Carbs
  • 37.1 g
  • 12%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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Easy, Eggless Strawberry Ice Cream

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