Ice cream strawberry

Prep Time

• Prep Time: 15 minutes
• Chill Time: 4 hours (or overnight)
• Total Time: 4 hours 15 minutes

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Equipment

• Blender or food processor
• Mixing bowls
• Whisk
• Ice cream maker (optional)
• Freezer-safe container

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Ingredients

• 2 cups fresh strawberries, hulled and sliced
• ½ cup sugar (or sweetener of choice)
• 1 teaspoon lemon juice
• 1 ½ cups heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Pinch of salt

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Ingredient Notes

• Strawberries: Fresh berries give the best flavor, but frozen (thawed) work too.
• Sweetener: Swap sugar with erythritol or monk fruit for a keto-friendly version.
• Lemon Juice: Enhances the strawberry flavor and balances sweetness.

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Instructions

1. Prepare Strawberries:
   In a blender, combine strawberries, sugar, and lemon juice. Blend until smooth or slightly chunky if you prefer texture. Chill for 15 minutes.
2. Make the Ice Cream Base:
   In a bowl, whisk together heavy cream, milk, vanilla extract, and salt. Stir in the strawberry purée.
3. Churn or Freeze:
   • With Ice Cream Maker: Pour mixture into the ice cream maker and churn according to the manufacturer’s directions (usually 20–25 minutes).
   • Without Ice Cream Maker: Pour into a container and freeze for 1 hour. Stir, then repeat every 30 minutes for 3–4 hours until creamy.
4. Freeze Until Firm:
   Transfer to a lidded container and freeze for at least 2 hours before serving.
5. Serve:
   Scoop into bowls or cones, and top with extra strawberries or whipped cream! 🍨

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Nutrition Facts (per serving)

• Calories: 220
• Protein: 3g
• Fat: 15g
• Carbohydrates: 18g

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Tips and Variations

• Chunky Style: Add diced strawberries during the last few minutes of churning.
• Extra Creamy: Stir in a tablespoon of cream cheese for richness.
• Keto Version: Use heavy cream, almond milk, and erythritol instead of sugar and milk.
• Storage: Keeps up to 2 weeks in the freezer — cover tightly to prevent ice crystals.