Quick Strawberry Ice CreamPosted: October 25, 2010
Quick Strawberry Ice Cream
This is a super easy way to make a cool and creamy dessert without all the bad stuff like preservatives and artificial flavors and colors. It’s also a good way to sneak nutritiously-dense strawberries into the little ones (or even adults) who might resist healthier foods. I bet other fruits, like peaches or blackberries, would work well with this technique too. Actually, any frozen fruit would probably work. To really change things up, try using buttermilk instead of the half and half or milk. The possibilities are endless.
To make the ice cream, empty a 12 ounce bag of frozen unsweetened strawberries into a food processor. Add 1/2 cup (or less) sugar and process, scraping bowl occasionally, until finely chopped. With processor running, add 2/3 cup half and half (I have used lowfat milk with good results) and process until mixture is smooth and creamy. Serve immediately or freeze in an airtight container up to 2 weeks.