Reviewed: May 27, 2012

Wow! ***BUT!*** Know that you can EASILY make or break this ice cream recipe with the quality of the fruit you use! I highly recommend that you do not use frozen/bagged fruit or imported fruit because the flavor will be SEVERELY lacking. I used fresh, local, organic, juicy, super sweet and shiny, bright red strawberries-pulsed in the food processor a few times into a pulpy, chunky goodness- and added a touch of sugar, omitted the salt- TRUST ME! And this came out phenomenal! S'berry ice cream is hubby's favorite and he LOVED it! Me too! Yum! Thanks for the great strawberry ice cream recipe! What a winner!!!

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Reviewer:

*~Lissa~*

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Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Apr. 22, 2012

This was ok. Next tine I would omit the salt and mascaerate or purée the strawberries first. The big chunks of strawberry turned into chunks of ice when frozen.

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Reviewer:

Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Jan. 20, 2012

Best homemade ice cream ever! The lack of sugar meant no grainy texture that some other recipes have. I halved the recipe to fit the ice cream maker attachment for my Kitchenaid and it was perfect. Will make many, many more times with all kinds of variations!

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Reviewer:

cpoole919

Reviewed: Sep. 8, 2011

Great easy recipe that I'll be sure to try again. Loved the flavour but found the chopped strawberries were too chunky. I'll either puree them next time, or will simply serve them on the side.

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4 users found this review helpful

Reviewer:

JontyHS

Cooking Level: Intermediate

Home Town: Glasgow, Lanarkshire, Scotland, U.K.

Living In: Mississauga, Ontario, Canada

Reviewed: Aug. 25, 2011

I've been making this recipe for 5 years. It has yet to fail me. I've done many variations including replacing the fruit with girl scout cookies and most recently grapenuts. Every batch is perfectly delicious. Thank you for sharing!

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Reviewer:

207alicia

Cooking Level: Intermediate

Living In: Warren, Maine, USA

Reviewed: Jul. 27, 2011

This ice cream was delicious and easy to make. I used bing cherries and almond extract in place of the strawberries and vanilla. Half the recipe is about right for my 1.5 quart ice cream maker. I will definitely make this recipe again.

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Reviewer:

Kim in Ohio

Cooking Level: Beginning

Reviewed: Jul. 18, 2011

This was fast and easy - no waiting fo it to rest overnight or cooking on the stove. Tastes great, too!

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3 users found this review helpful

Reviewer:

SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

Reviewed: Jul. 14, 2011

I love that this ice cream doesn't need to be cooked! I've made it now with strawberry and peach and it's equally delicious and creamy either way. I like my ice cream more fruit and less cream, so I increased the fruit and decreased the milk, used fat free sweetened condensed milk and it was perfect for our tastes. Also, when the leftovers (if there are any!) are frozen, the ice cream doesn't thaw from rock hard to soupy like many recipes do, but remains creamy. I think I've found my new favorite ice cream recipe.

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Reviewer:

pcpoindexter

Cooking Level: Intermediate

Reviewed: Jul. 9, 2011

I used whole milk (recipe doesn't actually specify fat percentage to use) and this had just the right amount of creaminess for me, not overly rich. I think using anything less than full fat milk would yield an 'icier' texture. I followed the recipe save for pureeing my strawberries instead of chopping them. I made sure to use super ripe, sweet berries. The amount of vanilla extract called for is perfect and added a beautiful element of flavor that matched perfectly with the strawberries.

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CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Jul. 5, 2011

We used peaches and it was really good. Not enough peach flavor though. I would probably double the peaches next time. It might also be good with almond extract.

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3 users found this review helpful