STRAWBERRY ICE MILK
The bright taste of fresh strawberries shines through this 0% fat ice milk. Its main sweetening agents are apple juice and sweet spices, with only 3 tablespoons of sugar added instead of the usual 16 or more.
Provided by Olha7397
Categories Dessert
Time 15m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Combine strawberries, apple juice, and spices in a small heavy bottomed saucepan.
- Bring to a boil.
- Stir in conserves and sugar.
- Chill.
- Pour milk into a large bowl.
- Stir in strawberry mix and almond extract.
- Turn into ice-cream maker, following manufacturers instructions.
- Yield: 1 quart.
- NOTE: Because there is no fat in this ice-milk, it will become hard when frozen for longer than 12 hours.
- To soften, transfer from freezer to refrigerator 1 hour before serving.
- New Diet For Life Cookbook.
Nutrition Facts : Calories 1238.5, Fat 3.3, SaturatedFat 1.3, Cholesterol 30.7, Sodium 925.5, Carbohydrate 244.8, Fiber 7.7, Sugar 213.4, Protein 60.6
STRAWBERRY MILK POPS
Homemade ice lollies are healthier and cheaper than shop-bought. These are as creamy as ice cream but lower in fat
Provided by Good Food team
Categories Snack, Treat
Time 10m
Yield Makes 12
Number Of Ingredients 3
Steps:
- Hull strawberries and blitz in a food processor until smooth. Mix in milk and condensed milk.
- Pour the mixture into 12 ice-lolly moulds and attach the tops. Freeze for a minimum of 4 hrs until solid. Warm the moulds with your hands or under warm water to release the pops. Will keep in the freezer for up to 2 months.
Nutrition Facts : Calories 107 calories, Fat 0.5 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
STRAWBERRY ICE CREAM
Use sweet strawberries whilst they're in season to make this fabulous homemade strawberry ice cream. It's perfect on its own or as an accompaniment summer desserts
Provided by Cassie Best
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste - if the strawberries are quite tart you'll only need a little.
- Warm the cream and milk in a pan until just steaming, not boiling. Whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow. Slowly pour the hot cream mixture into the eggs, whisking as you do. Once fully incorporated, strain through a sieve back into the pan. Gently cook over a low-medium heat until it thickens slightly - it should coat the back of your spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it as the eggs will scramble. Transfer to a bowl. Cover and cool for 10 mins, then chill for 1 hr.
- Stir the strawberry purée and vanilla through the cold custard. Taste to see if it needs a little more lemon or vanilla.
- Freeze the ice cream in an ice cream maker, or container in the freezer. If you don't have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. Will keep in the freezer for up to two months.
Nutrition Facts : Calories 532 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRY ICE
When we pick strawberries at a local farm, this is what many of the berries are used for. It's a great summertime treat.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place the strawberries in a blender or food processor; cover and process until smooth. In a saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved, about 5 minutes; cool slightly. Add to blender. Add lemon juice; cover and process until combined., Pour into a shallow freezer container; cover and freeze for 4-6 hours or until almost frozen. Just before serving, whip mixture in a blender or food processor.
Nutrition Facts : Calories 125 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 3g fiber), Protein 1g protein.
CHEF JOHN'S STRAWBERRY ICE CREAM
Many people consider this type of strawberry ice cream recipe a 'hack' or a 'cheat' because we're skipping the more time-consuming and sometimes temperamental egg-custard step; but even if I didn't want to save time I'd still prefer this method. To be clear, I'm only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I'll take the classic French-style every time. But, for sweet, juicy strawberries, I'm not a big fan of the egginess you get with the traditional method.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h55m
Yield 12
Number Of Ingredients 7
Steps:
- Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.
- Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
- Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.
- Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 16.8 g, Cholesterol 56 mg, Fat 15.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 9.4 g, Sodium 39.9 mg, Sugar 14.9 g
EASY STRAWBERRY ICE CREAM
Children aged 3-6 can enjoy getting stuck in to making and eating this summery treat. Add your own toppings for extra fun
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 6h30m
Yield Makes 1 litre
Number Of Ingredients 4
Steps:
- Pull the green hulls out of the strawberries. If they are still quite hard, cut them in half or quarters with a table knife. Tip them into a flat-bottomed dish.
- Use a potato masher to squash the strawberries as much as you can. Tip into a bowl. Ask your grown-up helper to give you a hand if you need to.
- Add the mascarpone and mash this in - don't worry if it is a bit lumpy. Add the condensed milk and mix everything together. Don't worry if the mix is streaky.
- Spoon the mixture into a metal or plastic box and put it in the freezer. Wait until the next day or at least 6 hours before scooping into bowls or cones. Decorate how you like.
Nutrition Facts : Calories 425 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.35 milligram of sodium
STRAWBERRY ICE CREAM SHAKE
Make yourself a naughty but nice summery treat, justified by lots of fruit!
Provided by Sara Buenfeld
Categories Snack, Treat
Time 10m
Number Of Ingredients 4
Steps:
- Tip the hulled strawberries into a food processor with the milk and ice cream. Blend until smooth and creamy.
- Pour into tall glasses, top with sliced strawberries.
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