Tuesday, July 9, 2019

Strawberry Ice Cream

This no-cook recipe for strawberry ice cream is egg-free and easy to make, which means you'll have homemade ice cream that's rich and flavorful without putting in a ton of work!

Homemade Strawberry Ice Cream Recipe on Taste As You Go

We're getting to that part of the summer when it's too hot to do anything. My desire to meal plan plummets because I don't want to cook at all.

Period.

End of discussion.

Ah, but if only it were that simple...

Before we had kids, we'd solve the dinner dilemma by going out for frozen yogurt or ice cream. And I have to admit, it's been tempting to run the froyo play a few times over the past few weeks. But I'd hate for the kids get used to a routine like that.

Homemade Strawberry Ice Cream Recipe on Taste As You Go

If we throw the idea of ice cream as a meal into the mix, then it's pretty much Game Over.

So I will dig deep.

I will continue to draft our weekly dinner plans. We will continue to cook relatively balanced meals... And I will figure out a way to make homemade ice cream like this Strawberry Ice Cream more often. Especially with all the fresh, local, seasonal fruit available right now!

Note to self: it might be time to order these tubs for ice cream storage...

Do you make ice cream or frozen yogurt at home? What are your favorite flavors and/or recipes? Let me know in the comments below!


Strawberry Ice Cream

Recipe by Taste As You Go // adapted from Cuisinart | Printable Recipe

This no-cook recipe for strawberry ice cream is egg-free and easy to make!

Prep Time: 10 minutes
Inactive Time: 1 hour 20 minutes - 2 hours 20 minutes
Total Time: 1 hour 30 minutes - 2 hours 30 minutes
Yield: 5 cups

INGREDIENTS
  • 1 1/2 cups fresh strawberries, hulled and sliced*
  • 1 1/4 cups whole milk
  • 2/3 cup granulated sugar
  • Pinch kosher salt
  • 1 cup heavy cream
  • 1 1/2 teaspoons pure vanilla extract

INSTRUCTIONS
  1. Place the strawberries in a medium bowl or 2-cup glass measuring cup. Using the back of a wooden spoon, gently crush the strawberries to release some of the juice.
  2. In a large bowl, whisk together the whole milk, sugar, and salt until the sugar has dissolved.
  3. Stir in the heavy cream and vanilla until all the ingredients are combined.
  4. Gently stir in the crushed strawberries and the juice.
  5. Cover the bowl and refrigerate for 1 to 2 hours.
  6. Turn on your ice cream maker and pour the mixture into the prepared freezer bowl. (Follow the instructions for your particular machine.) Let the mixture churn until thickened, about 20 minutes. At this point, the ice cream will have a soft, creamy texture.
  7. If a firmer consistency is desired, transfer the ice cream to an airtight container, cover the container, and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.
* You may substitute frozen strawberries that have been thawed if fresh strawberries aren't available.

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Three years ago: A Month of Dinners: Menu Plan for July
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Seven years ago: The JC100: A Celebration of Julia Child {Book: Minette's Feast by Susanna Reich}
Eight years ago: Stephi's on Tremont
Nine years ago: Food Memories of Phoenix
Ten years ago: Montana Whoppers

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