The Washington Post

Instant Strawberry Ice Cream

Instant Strawberry Ice Cream 8.000
Aug 24, 2005

There's plenty of good commercial strawberry ice cream around, but this homemade version has a high proportion of fresh strawberries and is simple to make. You don't even need an ice cream freezer. It takes just 5 minutes to prepare in a blender, and an hour later it's ready to eat. In an airtight container, the frozen quart of ice cream will last up to 1 month, assuming your willpower lasts that long.


Servings: 8
Ingredients
  • 9 tablespoons sugar
  • 1 1/2 cups heavy cream
  • 24 ounces frozen sweetened strawberries, chopped into large chunks
  • Whole or sliced fresh strawberries, for garnish (optional)

Directions

In a medium bowl, whisk the sugar into the heavy cream. Set aside.

Place the frozen strawberry chunks in a blender. With the blender running, slowly add the cream mixture, stopping to stir 3 or 4 times, until the mixture is smooth but still shows bits of strawberries.

Transfer to a shallow metal pan. Cover and freeze to a scoopable texture, about 1 hour. Top with strawberries, if desired.

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Recipe Source

Adapted from "Perfect Recipes for Having People Over," by Pam Anderson (Houghton Mifflin 2005).

Tested by Marcia Kramer.

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E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 339


% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 10g 50%

Cholesterol: 62mg 21%

Sodium: 20mg 1%

Total Carbohydrates: 50g 17%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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