The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 9, 2009
mmmm-good and so easy. My husband liked it,too. Like was suggested I used 1/2&1/2 and Splenda. It is much healthier than ice cream. I am anxious to try different flavors. Thanks!
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Cooking Level: Intermediate

Home Town: Juliaetta, Idaho, USA
Living In: Spirit Lake, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 24, 2009
This is pretty great. I used up my leftover half and half and frozen strawberries - even added a little vanilla coffee creamer b/c I did not have quite enough half and half. I used less than half the sugar and it is PERFECT. This is dangerous! I can't wait to try other combos.
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Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA
Living In: Montrose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 19, 2009
What a great and easy recipe. I used frozen peaches and it was so good. I needed to use some cream that I had and then had to go buy more to make more ice cream. It is that good. It is yummy with frozen or semi-frozen bananas too. They make it a yucky color but tastes great. It stores very well. I double the recipe for 6 people in my family. Thanks so much for the submission!
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Cooking Level: Intermediate

Living In: Republic, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 10, 2009
Awesome recipe! My kids and I have found our favorite summer treat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 9, 2009
Love this! I didn't have enough strawberries, so I added some frozen banana. I used fat free half & half and will probably decrease the sugar next time, depending on the sweetness of the fruit. I'm looking forward to trying other flavors.
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Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA
Living In: Dillsburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 2, 2009
There are very few OMG recipes, and this is one of them. I did this recipe three ways 1)with cream just as the recipe calls for, 2) with milk instead of cream, and 3) only with the berries partially melted. All three were fabulous, and we may have liked the one with only the berries and the one with milk the best. It actually tastes more like sorbet. I was also surprised how well it scooped after being stored in the freezer. Thanks for the wonderful recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 29, 2009
O.M.G. Awesome!! I did the first batch with mixed berries, but didn't like all the seeds. Second batch was strawberry and it was divine! I used proportions as directed, but think I'll use less sugar next time.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 26, 2009
This was wonderful! I cant believe the simplicity of this and it was perfect. I cant wait to try this with splenda. I also like my icecream sweet so 1/2 cup was just fine.
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Cooking Level: Expert

Living In: Greenwood, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
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Reviewed: May 7, 2009
Didn't really like this.. maybe it was too rich for me.... but it was an easy recipe...
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 4, 2009
Very good. Soft but good! I cut down on the sugar and used 12 oz. organic strawberries (whole, but it still worked), a half-pint of organic cream, and a small bit of vanilla. I love the ideas using half-and-half ~ I will try that next, and try last summer's frozen peaches!
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Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 21, 2009
used 1/2 & 1/2. and way less sugar. my daughter said this is her favorite ice cream ever. i love how easy this is. and can wait to try with other flavors.
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Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA
Living In: Boynton Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 9, 2009
I made this in a blender. It took a while for the strawberries to incorporate, but it was worth the wait. A little too sweet - I will try only 1/3 c sugar next time. Straight from the blender it had a more milkshake consistency. I froze it for about 2 hours, stirring every 30 minutes, and it was perfect. It was slightly grainy before it was frozen, then I found the graininess to fade as it froze.
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Apr. 6, 2009
I thought this was AMAZING & I'm not usually a fan of strawberry ice cream. I had an extra lb of fresh strawberries so I sliced them, added 1/3 c. sugar & let them juice for a while before I put them in the freezer overnight. It still needed 2 tbsp of sugar when I tasted it at soft serve consistency. (probably because of the fresh berries) If you stir it during freezing, about every 45 min or so, it won't crystalize on you & I liked the flavor better when it was firmer. I'm trying frozen bananas & choc. chunks next time! Thanks for an amazing & quick dessert, much easier than my ice cream maker :o)
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Cooking Level: Intermediate

Home Town: Dayton, Nevada, USA
Living In: Spanish Springs, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 30, 2009
THE BEST EVER! I used the raw cream from the top of fresh milk though!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 26, 2009
Simple...easy...GREAT!
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Cooking Level: Expert

Living In: Eureka, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 23, 2009
Made this tonight with frozen banana's, chocolate chips, and chopped walnuts and it tasted exactly like Ben and Jerry's Chunky Monkey!! Like other reviewers, I think 1/2 c. of sugar is too much. I only used 1/3 c. and it was still a bit too sweet. Maybe next time I'll only use 1/4 c. Anyway, I will definitely be making this again!!
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Cooking Level: Expert

Home Town: Wheeling, West Virginia, USA
Living In: South Charleston, West Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 16, 2009
YUM! I wish I knew how to make it a little less 'rich' though.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 11, 2009
I'm giving this a 2 for now simply because I didn't use strawberries I used blueberries. I'm giving this a 2 because it was WAY to sweet. I read many reviews and saw that alot of people were having issues with the gridyness from the sugar so I disolved the sugar in the milk before adding together. I also put a little blueberries and milk in the blender to help it blend better. I came out nice but liquidy so I froze it for a few hours then it was fine. Not very griddy at all so not sure if putting the sugar in the milk first helped. My 4yr old LOVES blueberries and would only eat them if I let her, she didn't want the ice cream said it was too sweet. I will try again though with strawberries next time and melt the sugar again. I think maybe its just the type of fruit added that the sugar needs to be adjusted accordingly. Oh after freezing over night it still wasn't rock hard so thats nice, I hate nothing more then rock hard ice cream. Thanks for sharing. :)
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Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada
Living In: Cornwall, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 26, 2009
WOW! This was SO good! I didn't have any heavy cream on hand, so I used half and half and it still came out nice and creamy. I put it in the freezer for about 45 minutes after blending, but then couldn't stand waiting any longer, so I went ahead and ate it custard style instead of hard-frozen. It was a little sweeter than I prefer, so next time I'll probably reduce the sugar a bit. Otherwise, YUM! I can't wait to try it with other kinds of frozen fruit!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 25, 2009
I wish I would have found and tried this recipe BEFORE I bought an 80$ icecream maker. THIS recipe is great! We've made strawberry, blueberry, and peach icecream... each time it's great! And the best part is: we use Splenda instead of sugar and it's GREAT!!!
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Cooking Level: Expert

Living In: Chesterfield, Missouri, USA

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