Quick and Easy Strawberry Ice Cream

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Strawberries in July: get ’em when they’re sweet, plentiful and cheap.  Though I’d love to be picking them in the fields on a warm, sunny day, alas I’m not that lucky (downside of living in London and not having a car).  Nevertheless, I’ve been buying them en mass and eating them every which way – plain, on my cereal, in smoothies, with cream poured over and now in ice cream.

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Inspired by my recent Watermelon Slushie post, I wanted to freeze strawberries and transform them into a simple ice cream.  Simple, easy and quick.  I didn’t want to depend on an ice cream maker nor cooking over a hot stove.

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After a bit of recipe R&D on the world wide web, I found a bunch of ice cream recipes using a food processor.  Just frozen berries, a bit of liquid, sweetener and other flavor add-ins, if desired.

Now I’ll admit, this is not the same product you’ll get with an ice cream maker.  It’s a bit icier and less creamy.  It uses half-and-half (single cream, here in the UK) rather than whipping cream (double cream), so it’s less rich……..which I prefer as sometimes full-fat ice cream coats my teeth and then major guilt sets in about my gluttonous fat intake.

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This also isn’t the same product you’ll find at the store.  No it’s not.  It’s fresher, less airy, has real strawberry bits, and no artificial pink coloring.

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So celebrate summer’s bumper crop of strawberries and sink your spoon into some cold and creamy homemade strawberry ice cream.  Drizzle of dark chocolate optional.

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Quick and Easy Strawberry Ice Cream (serves 4)

Note:  Serve drizzled with dark chocolate sauce for a more decadent dessert.

14 ounces (400 grams) strawberries

1 cup (225 ml) half-and-half /single cream or plain, Greek yogurt

2 tablespoons honey or powdered/icing sugar, plus additional to taste depending how sweet your strawberries are


Using a small paring knife, hull the strawberries.  That is, remove the stem and hard white core.  (Alternately, you can hull with a straw – place the straw on the stem and gently push out the stem and core).  Place strawberries in a zipper freezer bag.  Lay bag flat in freezer, trying to get strawberries into a single layer, and leave overnight or 4 hours minimum, in order to ensure fully frozen.

Place frozen strawberries, half-and-half and honey in a food processor.  Pulse on-and-off, wiping down sides of food processor between pulses, until smooth, about 2-5 minutes.  This may take a bit of time depending on the power of your processor.  Taste and add additional honey, if necessary.  Your ice cream will be about the consistency of soft-serve.  If you would like it firmer, transfer to an airtight container and freeze for 30 minutes or up to one week.  Let sit at room temperature for about 5-10 minutes to let soften before serving.  Using an ice cream scoop, divide between four bowls and serve.

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2 Comments

Filed under Desserts

2 responses to “Quick and Easy Strawberry Ice Cream

  1. Ken Walter

    Looks delicious. Thanks for emailing! Ken

    >

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