Strawberry Ice Cream

Strawberry Ice Cream is a gluten free and lacto ovo vegetarian recipe with 2 servings. One portion of this dish contains about 7g of protein, 48g of fat, and a total of 710 calories. For $2.79 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It works well as a budget friendly side dish. 82 people found this recipe to be flavorful and satisfying. If you have agave nectar, strawberries, heavy cream, and a few other ingredients on hand, you can make it. It is brought to you by Julies Eats and Treats. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 57%, this dish is good. Users who liked this recipe also liked 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: 2

Preparation duration: 40 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small saucepan, heat cream, milk, cornstarch and agave on medium-low heat until bubbly and thickened slightly, whisking constantly, about 5 minutes. Once the mixture is thick enough to coat the back of a wooden spoon, place the pot with hot mixture into a large bowl filled with ice water and whisk it constantly until cool to the touch.Place strawberries in a blender and puree for about two minutes until completely smooth. Push mixture through a fine mesh strainer over a bowl to remove seeds and discard them. If you don't mind the seeds, you can omit this step.Once the cream mixture is cooled down, whisk in strawberry puree until fully incorporated. Cover mixture with plastic wrap and place in refrigerator to chill for two hours. Pour mixture into ice cream maker and freeze according to manufacturer's instructions, about 20-30 minutes or so. Pour into an airtight container and freeze 4-6 hours or overnight. Allow ice cream to set out for a few minutes before scooping.

 

Step by step:

1. In a small saucepan, heat cream, milk, cornstarch and agave on medium-low heat until bubbly and thickened slightly, whisking constantly, about 5 minutes. Once the mixture is thick enough to coat the back of a wooden spoon, place the pot with hot mixture into a large bowl filled with ice water and whisk it constantly until cool to the touch.

2. Place strawberries in a blender and puree for about two minutes until completely smooth. Push mixture through a fine mesh strainer over a bowl to remove seeds and discard them. If you don't mind the seeds, you can omit this step.Once the cream mixture is cooled down, whisk in strawberry puree until fully incorporated. Cover mixture with plastic wrap and place in refrigerator to chill for two hours.

3. Pour mixture into ice cream maker and freeze according to manufacturer's instructions, about 20-30 minutes or so.

4. Pour into an airtight container and freeze 4-6 hours or overnight. Allow ice cream to set out for a few minutes before scooping.

Nutrition Information:

covered percent of daily need

 

Related Videos: