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.
ITALIAN ICE
A classic & delicious Italian dessert. It is very light, so it is good after a heavy meal. Serves 4
Provided by -------
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, dissolve sugar in water.
- Add fruit juice, strawberries, or chocolate.
- If adding fruit juice, let stand 5 minutes, then strain out rind.
- Pour mixture into freezing tray & freeze, stirring frequently until mixture is thick & mushy.
- Serve in chilled champagne glasses with appropriate garnish.
STRAWBERRY ITALIAN ICE
"We discovered Italian ice about a year ago, and it has become a family favorite," reports Jay Hansen of Winter Haven, Florida. "The recipes I found, however, required quite a bit of sugar, so I developed my own version using fresh strawberries, fruit juice concentrate and a hint of lemon."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- In a blender, combine the apple juice concentrate, lemon juice and strawberries; cover and process until blended. Pour into an ungreased 8-in. square dish. Cover and freeze for 1-1/2 to 2 hours or until partially set. , Spoon into a large bowl; beat on medium speed for 1-1/2 minutes. Return to dish; freeze for 2-3 hours or until firm. , Remove from the freezer 10 minutes before serving. Garnish with mint if desired.
Nutrition Facts : Calories 109 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 27g carbohydrate, Fiber 3g fiber), Protein 1g protein.
STRAWBERRY ICEBOX CAKE
Wonderful recipe for those hot summer days when you just don't want to turn on the oven! There is never any left when this icebox cake goes to a BBQ!
Provided by mamascooking
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h21m
Yield 12
Number Of Ingredients 4
Steps:
- Spread some whipped topping on the bottom of a 9x13-inch pan. Place 5 graham cracker sheets in the center. Break up 2 more sheets to cover the edges.
- Cover the top of the crackers with more whipped topping and then some sliced strawberries. Repeat layers 3 more times, ending with strawberries on top.
- Place chocolate chips in a resealable plastic bag and microwave at 10-second intervals until melted. Snip off 1 corner of the bag and drizzle melted chocolate over the strawberries. Refrigerate until flavors combine, at least 4 hours.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 49.7 g, Fat 4.8 g, Fiber 3.4 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 228.4 mg, Sugar 22.2 g
STRAWBERRY ITALIAN ICE
This Italian ice recipe is good for summer.
Provided by isaias1234
Time 2h5m
Yield 4
Number Of Ingredients 4
Steps:
- Combine strawberries, sugar, orange juice, and lemon-lime soda in a blender; blend until smooth.
- Transfer into a freezer safe container and freeze for about 2 hours, stirring every 30 minutes.
Nutrition Facts : Calories 66.9 calories, Carbohydrate 17.3 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.5 g, Sodium 2.9 mg, Sugar 11.6 g
ITALIAN ICE
Steps:
- Blend the fruit, sugar, honey and lemon juice with 2 cups ice in a food processor or blender until chunky. Add another 1 cup ice and blend until completely smooth.
- Pour the mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours. Scoop into paper cups.
STRAWBERRY ITALIAN ICE - SUGAR FREE
I have not tried this recipe. I got this recipe from Living & Eating Well After Weight Loss Surgery Before & After.
Provided by internetnut
Categories Frozen Desserts
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Slightly thaw the strawberries by placing them in a large bowl at room temperature while the other components are prepared, about 20 minutes.
- Remove wide strips of zest from the orange and lemon with a vegetable peeler and scrape off any bitter white pith. Combine the Splenda with 1/2 cup water in a small saucepan and add the citrus zests and juices. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Allow the syrup to cool a bit, and then strain the mixture, discarding the peels.
- Transfer the strawberries to a food processor or blender, add 1/2 cup of the citrus syrup, and pulse until a nearly smooth, frosty puree is formed, adding more syrup to blend, if necessary. Transfer the semi frozen puree to a bowl and freeze 2-3 hours, until firm.
- To serve, let stand at room temperature 15-20 minutes to soften slightly, scrape across the italian ice with a large spoon, and place into serving dishes.
Nutrition Facts : Calories 42.9, Fat 0.3, Sodium 1.4, Carbohydrate 10.6, Fiber 2.7, Sugar 3.7, Protein 0.9
FRESH STRAWBERRY GELATO
Steps:
- In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk and whipping cream.
- Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thickens, 5-10 minutes. Remove from the heat and stir in the vanilla.
- Pour the mixture into a bowl and cool completely (either by pressing plastic wrap directly on the surface and refrigerating or nesting the bowl in a larger bowl filled with ice and stirring until it is cool to the touch).
- Puree the strawberries in a blender until the mixture is very smooth.
- Once the gelato base has cooled completely, strain the strawberry mixture through a fine mesh strainer into the creamy mixture. Use a rubber spatula or the back of a large spoon to press the strawberry puree through the strainer so all the pretty strawberry liquid gets strained into the gelato but the seeds are left behind. Stir well.
- Cover the gelato by pressing plastic wrap directly on the surface. Refrigerate 3 hours or up 24 hours.
- Process the gelato in your ice cream maker following the manufacturer's instructions. Scrape the ice cream into a container, cover and freeze for at least two hours or up to 2 days (and I'm guessing even longer than that).
Nutrition Facts : ServingSize 1 Serving, Calories 249 kcal, Carbohydrate 34 g, Protein 2 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 30 mg, Fiber 1 g, Sugar 30 g
ITALIAN ICE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Combine the syrup, lemon juice, lemon zest, and mint in a small pitcher. Place in the refrigerator to chill.
- Shave the ice by placing 2 to 3 cups crushed ice at a time in a food processor and running the machine until the ice is finely shaved. Store shaved ice in a large re-sealable plastic bag in the freezer for up to 1 day.
- Place 1 1/2 cups of crushed ice in a serving dish. Pour 3 to 4 tablespoons of the syrup mixture over the ice. Serve immediately.
STRAWBERRY ITALIAN ICE
Categories Blender Dessert Freeze/Chill Quick & Easy Low Sodium Wheat/Gluten-Free Strawberry Spring Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- Put a 9-or-10 inch metal cake pan in the freezer. In a blender blend the strawberries, the sugar, and the lemon juice until the mixture is smooth and the sugar is dissolved. Add the ice cubes, blend the mixture until it is smooth, and pour it into the cold pan. Freeze the mixture for 30 to 40 minutes, or until it is frozen around the edge but still soft in the center, stir the strawberry ice, mashing the frozen parts with a fork, and spoon it into 2 bowls.
STRAWBERRY ITALIAN ICE RECIPE - (4.7/5)
Provided by Caryl
Number Of Ingredients 9
Steps:
- 1. In a medium saucepan combine sugar, water, and peels. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Cool slightly. Strain and discard peels. Stir in orange, lemon, and lime juices. 2. In a blender container or food processor bowl combine half of the juice mixture and half of the strawberries. Cover and blend or process with several on/off turns or until nearly smooth (leave some small chunks of strawberries). Transfer to a 2-quart freezer container. Repeat with remaining juice mixture and strawberries. Cover and freeze 6 hours or overnight, stirring once after freezing for 3 hours. 3. To serve, scrape across frozen mixture with a large spoon and place into individual serving dishes (if mixture is too firm, let stand at room temperature 20 to 30 minutes). Makes 8 servings. nutrition facts (Strawberry Italian Ice) Servings Per Recipe 8, Calories 123, Protein (gm) 1, Carbohydrate (gm) 31, Dietary Fiber, total (gm) 2, Sugar, total (gm) 29, Vitamin A (IU) 49, Vitamin C (mg) 51, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, Sodium (mg) 2, Potassium (mg) 155, Calcium (DV %) 20, Iron (DV %) 0, Percent Daily Values are based on a 2,000 calorie diet
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- In a medium saucepan combine sugar, water, and peels. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Cool slightly. Strain and discard peels. Stir in orange, lemon, and lime juices.
- In a blender container or food processor bowl combine half of the juice mixture and half of the strawberries. Cover and blend or process with several on/off turns or until nearly smooth (leave some small chunks of strawberries). Transfer to a 2-quart freezer container. Repeat with remaining juice mixture and strawberries. Cover and freeze 6 hours or overnight, stirring once after freezing for 3 hours.
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