We saw this idea on a cooking show one morning, and both Jacky and I were intrigued by this very simple way to make ice cream. We both thought that this was well worth a try, because if it worked it would be a great desert to have in your back pocket. I have made a similar ice cream using frozen bananas and skim milk, which makes a delicious decedent tasting treat with very little calories. So it seemed definitely worth a try though this one was definitely not low in calories, but it might be worth a try using regular milk to see if it works.
I punnet of fresh English strawberries (or strawberries from where ever you are)
2 tablespoons of icing sugar
1 carton of clotted cream or marscapone or whipping cream or Greek yogurt
Wash and cut the strawberries in half, then lay in a single layer on a cookie sheet and place in the freezer, until they are frozen solid.
Place these along with the icing sugar and clotted cream in a food processor.
For those of you who are not lucky enough to have had clotted cream, you can see from this picture that it is the consistency of soft butter, and probably as many calories, try marscapone or Greek yogurt or even whipping cream. Then turn on the food processor and whizz until the strawberries have completely chopped up and miraculously turn the mixture in to ice cream.
I can not tell you how delicious this was, it tasted like the very best fresh strawberry ice cream and took less than 5 minutes to make! I will have to experiment with substituting clotted cream which sadly is not readily available here in Vancouver, but I think that marscapone would be a good substitute as it is equally thick and rich. Also I can only imagine that this would work with raspberries, blueberries or any fruit for that matter. This went beautifully with a rhubarb meringue pie that a friend brought for dinner.
I flew back home the next day, but I checked back with Jacky, and the left over strawberry ice cream that we had put in the freezer was just as good a couple of days later. And her son said it tasted just like regular ice cream. I just get so excited when I find a new easy cooking trick, roll on hot summer days and fresh fruit instant ice cream.
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| Very bad photograph of strawberry ice cream with rhubarb meringue pie |
2 tablespoons of icing sugar
1 carton of clotted cream or marscapone or whipping cream or Greek yogurt
Wash and cut the strawberries in half, then lay in a single layer on a cookie sheet and place in the freezer, until they are frozen solid.
Place these along with the icing sugar and clotted cream in a food processor.
For those of you who are not lucky enough to have had clotted cream, you can see from this picture that it is the consistency of soft butter, and probably as many calories, try marscapone or Greek yogurt or even whipping cream. Then turn on the food processor and whizz until the strawberries have completely chopped up and miraculously turn the mixture in to ice cream.
I can not tell you how delicious this was, it tasted like the very best fresh strawberry ice cream and took less than 5 minutes to make! I will have to experiment with substituting clotted cream which sadly is not readily available here in Vancouver, but I think that marscapone would be a good substitute as it is equally thick and rich. Also I can only imagine that this would work with raspberries, blueberries or any fruit for that matter. This went beautifully with a rhubarb meringue pie that a friend brought for dinner.
I flew back home the next day, but I checked back with Jacky, and the left over strawberry ice cream that we had put in the freezer was just as good a couple of days later. And her son said it tasted just like regular ice cream. I just get so excited when I find a new easy cooking trick, roll on hot summer days and fresh fruit instant ice cream.
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