You guys! It’s already the last day of summer for me. I can’t believe it. This summer went by in the blink of an eye, and I’m not quite ready for fall yet. So, to make the most out of the last few days of freedom before school starts, I decided to whip up some Simple & Sweet Strawberry Ice Cream!
There’s nothing the screams summer more than ice cream. Since I was little, I have such wonderful memories of running after the ice cream truck with my cousins and licking the sprinkles off of a melting cone.
I have a little confession to make: I had never made ice cream before yesterday. It’s a staple sweet and I kind of can’t believe it myself, but I was always intimidated to pull out our huge ice cream maker from the basement and attempt to make it. But you know the best thing about this INCREDIBLY EASY (really, it’s quite easy) recipe? There’s no ice cream maker involved. So don’t go drop a couple hundred bucks at the Cuisinart store – you only need a standard food processor to make this amazing stuff.
Now that I’ve mastered strawberry ice cream making, I’m going to try a ton of other flavors. After you’ve made the base, it’s up to you to add in your favorite flavor, whether it be strawberry, blackberry, or even chocolate or coffee! With wholesome ingredients and no added chemicals or any of that nonsense, it’s so great to be able to make your own ice cream and know exactly what you’re putting into it.
The recipe calls for heavy cream and milk, but I tried it with soymilk, and it worked just fine. I’m tempted to try it with coconut milk or almond milk and see how it goes – if anyone tries it that way, let me know!
Enjoy this recipe and your last few summer days!
Simple & Sweet Strawberry Ice Cream
Prep time: 20 minutes
Cook time: Freeze overnight + 4 more hours of freeze time
Yield: 1 loaf pan of ice cream
- 2 cups heavy cream
- 1 cup sugar
- 1 cup milk
- 2 teaspoons vanilla
- 12 ounces of frozen strawberries (or your favorite frozen fruit)
- Over a sauce pan on medium heat, stir together the heavy cream, sugar, milk, and vanilla until all of the sugar has dissolved into the mixture and there are no granules left over.
- Let the mixture cool for a few minutes, and then pour it into a large Ziplock bag. You may need another person to hold the bag open for this step.
- Lay the bag flat in your freezer and freeze it overnight or until it’s solid.
- Once it’s frozen, open the bag and scoop its contents into your food processor. Process for about 30 seconds, or until the mixture is smooth.
- Pour in your frozen berries – not thawed at all – and process for about 4 minutes, or until there are no berry chunks. This takes time, so be patient.
- Once it’s all processed and smooth, scoop the ice cream into a loaf pan, and place it in the freezer to harden for about 4 hours. Then you’re ready to go! Scoop away and enjoy with some sprinkles or fresh strawberries on top. Maybe some chocolate chunks… 😉