I’m on a strawberry kick and I don’t care who knows it! I mean, can you blame me? They are absolutely beautiful and so sweet this time of year. No wonder I can’t resist buying them every time I’m at the grocery store. I had a bunch of strawberries on hand as usual, and instead of being healthy and adding them to a salad or eating them as a delicious healthy snack, I decided to make strawberry ice cream. What is better on a hot afternoon than a giant dish of ice cream?
I wanted to avoid beginning with a custard so I decided to skip that step and just threw everything in the ice cream maker. First, I didn’t want to heat up the house by using the stove. It’s going to be triple digits here this weekend so I’m trying to keep the house as cool as possible. Second, I’m being lazy. I know making a custard isn’t difficult, but I just wasn’t in the mood.
So I climbed the step ladder, reached into the deepest depths of my kitchen cabinet and pulled out my trusty ice cream maker. After dusting it off, I thought to myself, I really don’t know why I don’t use it more. It’s so easy and I can control the sugar, ingredients, etc. that are going into my ice cream. I vowed to use it more often and keep it in a lower cabinet. I guess I should sign up for some more yoga classes if I’m going to have fresh, delicious ice cream on hand all the time!
- 2 cups fresh strawberries, hulled and diced
- 2 Tbsp honey
- 1/2 cup granular sugar
- 1 tsp lemon juice
- 1 cup heavy whipping cream
- 1/2 cup almond milk
- 1 tsp vanilla extract
- In a large bowl, mix strawberries, honey, sugar and lemon juice. Let sit for 30-45 minutes until juices have started to release from the strawberries.
- Transfer strawberry mixture to a blender or food processor. Pulse several times, breaking strawberries into small bits. If you want very smooth ice cream, blend completely.
- Combine strawberry mixture, whipping cream, almond milk and vanilla extract. Stir to combine.
- With pre-prepared ice cream maker in the on position, pour mixture into the machine through the ingredient spout. Churn until ice cream is the desired consistency (about 15-20 minutes).
- Transfer ice cream to an airtight container. Enjoy as soft serve or freeze for 2+ hours and enjoy!
You will notice I used almond milk in this recipe. You can substitute half and half or milk if you like. I was trying to cut some calories and the flavor and consistency were perfect and I did not miss the extra fat. Don’t kid yourself though, I did the math, and it will take you 5-6 hours of running in place to work off a pint of this stuff. However, I think it’s probably worth it. It’s so fresh, creamy and full of strawberry flavor. It certainly makes for a nice treat. Maybe you can jog in place and eat it at the same time?