Reviewed: Aug. 13, 2008

This ice cream recipe is excellent. The texture of the ice cream is smooth which I have not found with other recipes. So easy to make with just a couple of ingredients and stores very well. I have to make it again.

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GIANNA

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Columbus, Indiana, USA

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Reviewed: Aug. 11, 2008

I love this recipe just as it is (minus food coloring - it doesn't need it). I've made it several times, and it's so easy that my kids make it, too. I used blackberries instead of strawberries tonight and it's delicious.

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MAMASUISSE

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Jul. 24, 2008

Easy to do. I didn't need the food coloring because the strawberries made it pink. It was very good.

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Tendo

Cooking Level: Intermediate

Living In: Glendale, Arizona, USA

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Reviewed: Jul. 15, 2008

My husband and I thought this was delicious. It was very creamy! We followed the directions exactly and wouldn't change a thing (except maybe add some chocolate chips or shavings because I love chocolate and strawberries)

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4 users found this review helpful

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bethandjustin

Cooking Level: Beginning

Living In: Wichita, Kansas, USA

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Reviewed: Jul. 15, 2008

This was a very easy, very tasty recipe but be very careful as this makes way more than many ice cream makers can handle. It overflowed initially when I went to pour it in then while it churned and got larger it overflowed again even though I took alot of it out. Great tasting ice cream though!!

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11 users found this review helpful

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stevesteve8383

Cooking Level: Intermediate

Living In: Plainfield, Illinois, USA

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Reviewed: May 26, 2008

My husband is the pickiest eater I know and he can't get enough of this ice cream. Thank you so much for sharing this recipe!

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lizwins

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Reviewed: May 17, 2008

It didn't hurt to double the strawberries. Yum!!

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Rachel Romano

Home Town: Dayton, Ohio, USA

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Reviewed: Apr. 20, 2008

I also tried this with blueberries instead and it turned out great. Thanks for the recipe!

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serena1a

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2008

Pretty yummy for being eggless- I'm pregnant so don't want to risk raw eggs :) It can't compare to homemade ice cream WITH eggs, but since I can't have that, it was a good substitute.

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10 users found this review helpful

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bhappe

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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Reviewed: Mar. 10, 2008

I HATE it when reviewers review a recipe and say it was great because they changed the original recipe; but after reading others' reviews on this ice cream, I made the following changes with outstanding results: I put in just a dash of salt and cut back on the vanilla to 1 tsp., but added 1 tsp. of strawberry extract and I pureed the strawberries just a little--the frozen chunks of strawberries were just a little too hard. This was a fantastic recipe to begin with, but I just "doctored" it up a bit!

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CRBEATS

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2008

Very good and easy to make!

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BUCKRY

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Reviewed: Dec. 25, 2007

First ice cream I tried it was great Thanks

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lindafawn

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Reviewed: Dec. 23, 2007

Good recipe - but way too vanilla-ey for me. I'd leave the vanilla out all together next time. All I could taste was the vanilla. The ice cream came out nicely, however, the consistency and taste was still good. I just wanted a very berry taste and the addition of the vanilla took away from the berry taste completely.

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SHERRIBERRI519

Cooking Level: Expert

Home Town: Romeo, Michigan, USA

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Reviewed: Sep. 2, 2007

I don't like eating raw eggs, therefore I was quite happy when I saw this recipe. This ice cream is the best ice cream. I used 2% milk since that's what was in the house. I did not add salt since I never add salt to anything I cook. Plus, have never heard of adding salt to ice cream, yuck. The color was a beautiful light pink and so tasty. I will make this again. I bought organic strawberries from the farmers market. I cut the recipe in half, but I only used 1/2 ts of vanilla since I didn't have the recipe in front of me and I couldn't remember what the recipe called for.This recipe is a keeper.

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amy

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Reviewed: Aug. 25, 2007

This recipe was fantastic. I had some frozen raspberries I really needed to use up so I used them instead. I also used 1% milk instead of whole and it was still very rich and creamy. I am going to use the recipe again very, very soon.

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DUEDOG

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Reviewed: Aug. 6, 2007

I agree with Shawn--it is very refreshing on a hot day. I had to taste it as soon as it was ready, and it is delicious. I had a cup of crushed strawberries instead of the full 2 cups, but it was plenty for us. I used 1% milk and evaporated milk, since I didn't have cream. Very good strawberry flavor. I do think 1/4 teaspoon of salt is too much, so I added 1/8 teaspoon. Even that was a little too much for me; I will only add a pinch next time.

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8 users found this review helpful

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 22, 2007

great and very refreshing on a hot day. a real keeper thank you.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Jul. 7, 2007

Creamy texture and so easy to make. Both kids and adults loved it. So easy to adapt to other fruits and flavors. Definitely a keeper. Chris, Kennewick, WA

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CHOPWOOD

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Easy, Eggless Strawberry Ice Cream

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