Don’t let summer pass you by without making some homemade ice cream! This is a dairy version of ice cream, so if you are like me and have health issues with dairy consumption, I will post a non-dairy version in another post. This is a great recipe if you do not have an ice cream machine.
Ingredients (serves 6-8):
4 cups strawberries, hulled (plus extra for topping)
1 cup sugar
1 cup heavy cream
chopped fresh mint (optional), for topping
In a food processor (or blender on high speed), combine strawberries and sugar and puree. Reserve 1 cup.
Pour the remaining puree into a large bowl, set aside.
Whip the heavy cream in another bowl until soft peaks form (about 2 minutes or so).
Gently fold the cream into the puree that was set aside using a silicone spatula, just until the mixture is incorporated.
Pour into a loaf pan lined with plastic wrap and freeze about 2 hours or until firm.
Remove plastic wrap, scoop into bowls and garnish with berries, mint and some of the reserved puree drizzled on top.
We like to top ours with nuts as well.