Recipe Reveal: Instant Strawberry Ice Cream
With strawberry season in full bloom, I was fortunate to visit a local farm recently and pick berries to my heart’s content.
I used some of the berries for a Strawberry Rhubarb Pie and Strawberry Sauce for Lemon Budino. Because they’re so perishable, I put the remaining berries on a baking sheet, froze them individually, and bagged them for future use.
With the weather so hot and muggy, I decided to use some of the frozen berries to make Instant Strawberry Ice Cream. As its name implies, this is a quick recipe. No ice cream maker is required, all the ingredients are just whipped up fast in a food processor and eaten immediately. My favorite version has no added sugar, so it’s a guilt-free pleasure too.
I found this recipe in a Weight Watcher’s Cookbook. Very versatile, you can use any fruit (peaches are especially good) as long as it’s frozen, that’s the key. Frozen fruit makes the mixture cold and thick, with a consistency like soft serve ice cream. The flavor is great – so full of berries!
Instant Ice Cream is best eaten right after it’s made, but you can freeze it. Because it hardens when frozen, just pulse it a few pulses in the food processor to make it smooth again.
My favorite way to make Instant Ice Cream is with just four ingredients: Frozen strawberries, nonfat dry milk powder, a packet of equal/splenda/stevia and a little bit of ice water to bind it. Vanilla extract can be added if desired.
If you want something richer, instead of nonfat milk powder and water, add heavy cream and confectioner’s sugar to taste and you’ll get a more decadent treat.
Instant Strawberry Ice Cream
2 cups frozen strawberries
1/4 cup nonfat dry milk powder
1 packet low calorie sweetener such as equal/splenda/stevia
2 to 3 tablespoons ice water (as needed to make mixture smooth)
Put all ingredients into a food processor and pulse until smooth. Add more milk powder/water as needed. Can also add 1/4 teaspoon vanilla if desired. Serve immediately. If freezing, process again in food processor until smooth.
Variation: Can substitute heavy cream and confectioner’s sugar for the milk powder, sweetener and ice water.