Recipe by Pamela Euless-Barker
"A fast way to make delicious ice cream without compromising quality. Use any frozen fruit in place of the strawberries. This is a quick recipe to WOW company who drop by."
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1 (10 ounce) package
frozen sliced strawberries
What a superbly easy and tasty recipe. We've made it over and over. One hint if you're using a blender instead of a food processor add half the cream to the blender first and then drop in the frozen berries while the blender is running. Add the remaining cream and sugar as called for. I don't have a f.p. and when I tried it the first time in my blender the berries kept getting stuck and the cream froze onto the berries. But I learned and I love the custardy ice cream. :)
This was not what I was expecting at all. I thought I was making ice cream. Turns out we made a smoothie that was way way to sweet and rich. My husband makes "smoothies" all of the time. He uses a small bag of frozen berries, 1 med to large frozen banana- 1% milk and splenda to taste. Alot less calories and alot better for you.
try using vanilla lowfat yogurt being that it is already sweetened.This way u cut the fat and not the flavor.You can combine the frozen fruit and yogurt in the blender...been doing this for years!enjoy!
This is so easy to make and so delicious and creamy. My mom, a dedicated chocoholic, thought it was wonderful. I used mixed berries (no frozen strawberries left by the time I went shopping) and it was delicious, if seeds bother you try another fruit. Am going to try with frozen peaches next time. If you don't have an ice cream maker and want to try home made ice cream, you have to try this. Two thumbs ups!
Holy cow! Is this GOOD! I doubled it, knowing that other reviewers had said that it makes such a small amount. We LOVE ice cream in this house and this is better than anything I've bought in the last ten years. Really creamy and rich tasting. I've made strawberry this time, but I plan on experimenting with fresh nectarines and peaches next.
EDITED 06/12/08: I've made this with mandarin oranges AND bananas. Not quite as good as the strawberry. The mandarin oranges were drained really well, but still made this ice cream more "ice-crystal-ly." The banana was a more subtle flavor, and you really didn't need a whole lot of sugar with the bananas. I think I might try fresh nectarines next, then move back to berries. The whole family is still raving about the strawberry.
EDITED 06/21/08: I made a triple batch of this today with blackberry, blueberry and strawberry. Delicious!
EDITED YET AGAIN: I have now made this with FF half-n-half and half the amount of sweetener only using Splenda and still have it come out great. Good dessert for someone who is either diabetic and has to watch their sugars OR someone who's trying to lose weight but still have something sweet every once and a while.
Pamela is a true GENIUS! This recipe is amazing and so satisfying. I used unsweetened frozen mixed berries for that is what I had on hand (I had to adjust the amount of sugar because the other berries in the mix tend to be a bit tart). I also added around 1/4 tsp. of vanilla to give it that berries and cream taste ~ Heavenly. A definite keeper in my recipe box. Thank you for sharing this with us :-D
Wow! I love stawberry Ice Cream and this is wonderful!!! Sooo easy to make. One note...I reversed the order of ingredients that you put in the blender..I put part of the heavy cream first which made it much easier to blend the frozen strawberries. This ice cream is very tatsy and it's made it into my family recipie book!
I USED VANILLA SOY MILK INSTEAD OF CREAM AND SPLENDA IN PLACE OF THE SUGAR ALSO CUT THE SPLENDA DOWN TO 1/4 CUP. THIS WAS VERY YUMMY!!! I THINK NEXT TIME I WILL CUT THE SPLENDA DOWN A BIT MORE.WITH THE VANILLA SOY MILK WAS A BIT SWEET STILL. I ALSO MADE MANGO AND STARBERRY FLAVOR'S.THE POSSIBLITY WITH FLAVOR'S IS ENDLESS.THNX MUCH FOR A WEOBDERFUL RECIPE :)
* Percent Daily Values are based on a 2,000 calorie diet.
Five Minute Ice Cream
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 133
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