Strawberry Ice Cream – Dassana’s Veg Recipes

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Video Strawberry ice cream homemade

Got a batch of fresh strawberries in season or frozen ones from the previous season? Best way to enjoy them apart from popping in raw is to make this creamy and oh-so-delish Strawberry Ice Cream. This Strawberry Ice Cream recipe is really easy to make, uses just 4 ingredients and gets done sans an ice cream maker.

Give it up for Strawberries

One of the most loved berries of the world, the strawberry is technically not a berry or fruit. It is termed as a ‘false fruit’ or ‘pseudocarp’ by botanists.

According to food historians, this member of the rose family was an important part of our ancestors’ lives and was consumed because of its medicinal properties. According to ancient Romans, strawberries could be used to cure kidney stones, depression and sadness.

Not just for ancestors, even the modern age considers strawberries as an amazing source of Vitamin C, antioxidants, fiber and other minerals. It works excellently in reducing bad cholesterol levels in human beings.

Origin: The very popular Strawberry Ice Cream of today is believed to have born in 1813 in United States, where it was invented by First Lady Dolley Madison.

Owing to its many benefits, US celebrates the National Strawberry Ice Cream Day as a holiday.

About Strawberry Ice Cream

As already mentioned earlier in this post, this Strawberry Ice Cream does not need an ice cream maker to prepare. Thus, is a quick, no-cook recipe. Also, try scoops of this ice cream with this homemade version of Chocolate Ice Cream. It’s just as gorgeous!

Completely a no-frills ice cream, the ingredients used in this Strawberry Ice Cream recipe are fresh strawberries, whole fat milk, cream and sugar. What can easier than this, right? However, because of this, you may not get a texture similar to that of a Strawberry Ice Cream available in the market.

This ice cream only needs to be whipped once more after it’s almost set. So, absolutely great for children who want to try their hand in preparing something really delicious. Just be there to supervise and encourage them to make this recipe from scratch.

A simple, no-nonsense Strawberry Ice Cream, this recipe will yield you a very homely dessert that you can enjoy with your friends and family. Serve it as it is or topped with fresh strawberries, chocolate sauce or colorful edible sprinklers.

How to make Strawberry Ice Cream

1. In a blender jar, add 1 cup of cold whole milk, ¾ cup cold whipping cream (25% to 35% fat), 8 tablespoons sugar or as needed and 1 cup chopped fresh strawberries.

Make sure to rinse the strawberries first in water a few times. Pat dry them thoroughly and then chop them.

2. Blend everything to a smooth and fine mixture.

3. Pour the ice cream mixture in a container. Cover tightly and keep in the freezer for the ice cream to set for 4 to 5 hours or as needed.

4. When the ice cream is almost set, wait for some minutes. Then remove the ice cream with an ice cream scoop or break into parts with a knife. Add these to a blender jar. You can see the ice crystals in the picture and we need to get rid of these.

5. Blend till the mixture is smooth and slightly doubled up. You can see the texture of the strawberry ice cream below. Pour back in the same container, cover with lid and keep in the freezer for the ice cream to set.

6. When fully set, scoop and serve Strawberry Ice Cream as it is, with fresh strawberries or topped with your favorite garnishes.

Expert Tips

  1. Use only fresh quality strawberries. Hull and wash them well. Pat dry, chop and then use for this recipe. If you can’t source fresh strawberries, use frozen strawberries.
  2. We don’t usually get sweet strawberries in India. So, I have added 8 tablespoons sugar in this recipe. You can alter this quantity depending on the sweetness of the strawberries.
  3. To get a good texture, whip well in the second whipping round when the mixture will also double up in volume.

FAQs

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This Strawberry Ice Cream post from the archives first published in February 2014 and has been republished and updated on 13 May 2022.

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