Strawberry Ice Cream
Strawberry Ice Cream is a gluten free and lacto ovo vegetarian side dish. This recipe makes 1 servings with 559 calories, 3g of protein, and 38g of fat each. For $2.68 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Mother's Day will be even more special with this recipe. It is brought to you by Home Cooking Adventure. 15 people were impressed by this recipe. A mixture of strawberries, whipping cream, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes. Overall, this recipe earns a solid spoonacular score of 43%. If you like this recipe, you might also like recipes such as Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft, Ice Cream Sundays: Strawberry Ice Cream, and Vegan Strawberry Dark Chocolate Chunk Ice Cream and Fave Five Friday – Summertime Vegan Ice Creams.
Servings: 1
Preparation duration: 255 minutes
Ingredients:
1 1/2 cup fresh strawberries
3 tbsp sugar
1/2 tsp vanilla extract
1/2 cup (100 ml) whipping cream
Equipment:
bowl
Cooking instruction summary:
Wash strawberries, drain well, pat dry with a clean dishtowel and remove leaves. Put them into a large bowl and start mashing them using a fork or an egg beater.Whip the cream on medium speed. Add sugar and vanilla extract and continue mixing until soft peaks form.Add mashed strawberries and continue mixing until well blended. Pour in an airtight container and freeze for about 3-4 hours before serving. If it is too hard let it stand for about 10 minutes in refrigerator before serving.
Step by step:
1. Wash strawberries, drain well, pat dry with a clean dishtowel and remove leaves.
2. Put them into a large bowl and start mashing them using a fork or an egg beater.Whip the cream on medium speed.
3. Add sugar and vanilla extract and continue mixing until soft peaks form.
4. Add mashed strawberries and continue mixing until well blended.
5. Pour in an airtight container and freeze for about 3-4 hours before serving. If it is too hard let it stand for about 10 minutes in refrigerator before serving.
Nutrition Information:
covered percent of daily need
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