5 Minute Ice Cream
I recently found this recipe on AllRecipes.com, and it is seriously too good not to post about. And easy! And healthier than store-bought ice cream.
When I first read the recipe, I was skeptical, but after reading all the rave reviews, I thought I'd give it a try. MMMMMmmmmmmmm. And one reviewer said she substituted Splenda for the sugar and substituted soy milk for the heavy cream and it was just as good, so I'm going to try that next. I may try skim milk too, for a Weight-Watcher-friendly low-point treat (and a serving of dairy and fruit).
If you try it, comment below to let me know what you think!!When I first read the recipe, I was skeptical, but after reading all the rave reviews, I thought I'd give it a try. MMMMMmmmmmmmm. And one reviewer said she substituted Splenda for the sugar and substituted soy milk for the heavy cream and it was just as good, so I'm going to try that next. I may try skim milk too, for a Weight-Watcher-friendly low-point treat (and a serving of dairy and fruit).
INGREDIENTS
- 1 (10 ounce) package frozen sliced strawberries
- 1/2 cup sugar
- 2/3 cup heavy cream
DIRECTIONS
- Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.
I make strawberry shakes this way all the time (though I omit the sugar completely, and use skim milk). Warning: blending frozen fruit without a liquid in the blender can result in flying fruit and a broken blender--I put a piece of peach through the side of our last blender!
This sounds great. This would be a great project to do with kids. Nothing beats homemade ice cream for a great summer memory.