Hood Strawberries are like the best of the best. At the peak of the season they are large, juicy and sweet – but this is the very end and the berries are getting smaller. I stopped and grabbed a half flat while I still could!
I froze some (for summer treats in the dead of winter), ate a lot, made some strawberry vinegar, ate some more, and made this delicious, no churn ice cream!
Strawberry ice cream is a sign that summer is here! Using fresh strawberries and no churning, this is an ice cream you’ll love and make often! It’s just so easy!!
Just a side note – I’m working on one that has far less fat – come back in July for a lower fat blueberry, no churn ice cream!
What you need:
- 1 cup cleaned, fresh strawberries
- ¾ cup fat free, sweetened condensed milk
- ¾ cup heavy whipping cream
- 1 Tablespoon of sugar
- 1 teaspoon cream of tartar
How to Do it:
Puree the berries with the condensed milk.
Add the sugar and cream of tartar to the whipping cream and whip until the cream is stiff.
Gently, very gently, stir in the strawberry mixture and carefully mix well.
Pour the mixture into a freezer container and freeze until solid.
Makes about 4 cups ice cream (each 1/3 cup servings is 8 weight watchers points – 152 calories, 7 1/2 grams of fat (4.6 saturated), 19 carbs (18.3 sugars and .4 fiber) and 2.5 grams of protein). I better get that lighter version going soon!! BTW, I eat only 1/4 cup and I eat it slow. Then I get the wonderful enjoyment without so much guilt!
Serve with a strawberry garnish!
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