Friday, April 19, 2013

Couldn't-Be-Easier Strawberry Ice Cream

Our strawberry plants are beginning to bloom, so it won't be long before we have enough berries for ice cream!  This ice cream has just four ingredients and doesn't require an ice cream freezer.  I used frozen strawberries from last summer for this post.  I have also used blackberries, raspberries, and peaches with good results.  Just make sure they are solidly frozen first, and adjust the sweetness after everything else is blended.  You may not need as much sugar as you think.

This ice cream is fresh tasting, and both sweet and tangy at the same time.  I think you'll love it!

Couldn't-Be-Easier Strawberry Ice Cream

2 cups of frozen strawberries (if frozen in syrup, reduce or eliminate sugar)
2 cups heavy cream (I had and used raw cream, but any heavy cream will do)
1 teaspoon vanilla extract
sugar to taste; amount depends on fruit and whether or not it has a syrup

Place frozen berries in bowl of a food processor with the chopping blade attached.  Process berries until ground into fine bits, almost like a course powder.  Warn your family and pets first that this will make A LOT of noise.

Add vanilla. 

Add cream gradually while continuing to process, until the mixture is the consistency of soft-serve ice cream or a very thick milkshake.  Stop processor and scrape down sides as needed. 

Taste for sweetness; add sugar or other sweetener 1 Tablespoon at a time until desired sweetness is reached.

Spoon ice cream into a freezer-safe bowl with lid and chill until firm, 1-2 hours.  Alternately, you can spoon the soft mixture into traditional freezer-pop molds or silicone yogurt/popcicle molds for individual frozen treats.

Makes about 1 quart of ice cream.
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