Search thousands of recipes reviewed by home cooks like you.

Instant Strawberry Ice Cream

Instant Strawberry Ice Cream

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

seeswenson
46
9/21/2006

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
4/10/2006

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
3/5/2010

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.