STRAWBERRY-SODA ICE CREAM
Provided by Food Network
Time 2h10m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Whisk the condensed milk, half-and-half, red cream soda, cream and strawberries in a medium bowl. Churn in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours.
STRAWBERRY ICE CREAM SODAS
reminds me of working at the 50's Restaurant Johhny Rockets, making all the old fashion drinks, shakes, and malts.
Provided by Bri22
Categories Beverages
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In each glass combine 1/4 cup each of the milk and strawberry syrup.
- Put 2 or 3 scoops of the ice cream into each glass and fill the glasses with the club soda or seltzer.
- Divide the remaining syrup among the sodas and garnish each soda with a strawberry.
- In the food processor or in a blender in batches puree the strawberries, transfer the puree to a stainless steel or enameled saucepan, and stir in the sugar and water.
- Bring the mixture to a boil over moderate heat, stirring, and simmer it for 1 minute.
- Force the mixture through a fine sieve set over a bowl and chill the syrup, covered, for at least 3 hours.
Nutrition Facts : Calories 378.1, Fat 13.5, SaturatedFat 8.2, Cholesterol 46.8, Sodium 110.2, Carbohydrate 61, Fiber 2.5, Sugar 19.7, Protein 6.7
STRAWBERRY COCONUT CREAM SODA
Coconut milk is cool and refreshing. Its subtle sweetness shines in this summery drink recipe. Loaded with fresh strawberries, it's a yummy way to cool down on a hot day.
Provided by Annacia
Categories Beverages
Time 12m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl combine the 3 cups of strawberries and sugar; stir well to combine. Use a pastry blender to coarsely mash the strawberries.
- Place 1/3 cup of the mashed berries in each of six glasses. To each glass add ice, 2 tablespoons coconut milk, and 1/2 to 2/3 cup club soda.
- Add as many sliced berries as you wish into glasses and stir drinks just before serving.
STRAWBERRY CREAM SODA
Make and share this Strawberry Cream Soda recipe from Food.com.
Provided by C and Ds Mommy
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Blend all ingredients until smooth.
- Best enjoyed with a spoon!
Nutrition Facts : Calories 11.5, Fat 0.1, Sodium 25.2, Carbohydrate 2.8, Fiber 0.7, Sugar 1.7, Protein 0.2
OLD FASHIONED STRAWBERRY SODAS
I have to thank my sister for this one, I got this from her, and it is yummy.She says that the ice cream makes all the difference, use a good brand.If you want to jazz it up a little, add some strawberry liqueur or strawberry flavored vodka. You could use any fruit you like, we made blueberry ones, and they were great. We had to make our own blueberry ice cream,since we couldn't find it in our grocery, and it was really good!
Provided by KittyKitty
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mash thawed strawberries with a fork until strawberries are well blended with syrup. Add 1 cup ice cream and 1/4 cup cream soda; stir well.
- Spoon equal amount of strawberry mixture into 4 (14 ounce) soda glasses, top with remaining ice cream, and fill glasses with remaining soda. garnish each glass with whipped cream and a strawberry.
Nutrition Facts : Calories 293.4, Fat 8.4, SaturatedFat 5.1, Cholesterol 28.7, Sodium 70.5, Carbohydrate 54.6, Fiber 2.5, Sugar 25.5, Protein 3.6
STRAWBERRY SODA
Steps:
- Bring sugar and water to a boil. Add strawberries and remove from heat. Steep strawberries until syrup is cool. Puree in a blender and pass through a sieve. Fill half of glass with strawberry puree, then add ice and club soda, seltzer or gingerl ale; garnish glass with mint.
STRAWBERRY COCONUT SALAD
Make and share this Strawberry Coconut Salad recipe from Food.com.
Provided by Elmotoo
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a glass bowl, alternate layers of berries and pineapple, sprinkling sugar and coconut between each layer.
- Pour the fresh orange juice over the top.
- Serve cold.
Nutrition Facts : Calories 210.9, Fat 7.3, SaturatedFat 6.1, Sodium 6.2, Carbohydrate 37.8, Fiber 4.5, Sugar 30.1, Protein 2.1
STRAWBERRY COCONUT CAKE
This cake has an exciting strawberry flavor; the pink layers burst against a bright white frosting with a tangy cream cheese accent.
Provided by Jocelyn Delk Adams
Categories Dessert Juneteenth Cake Bake Strawberry Coconut Peanut Free Tree Nut Free Sour Cream Cream Cheese Milk/Cream Summer
Yield Serves 18-22
Number Of Ingredients 21
Steps:
- For the cake:
- Preheat your oven to 350°F. Liberally prepare 3 9-inch round pans with the nonstick method of your choice.
- In the bowl of your stand mixer fitted with the whisk attachment, cream together the granulated sugar and butter on medium-high speed until nice and fluffy, about 6 minutes.
- Meanwhile, place the strawberries in your food processor and purée until smooth. Set aside.
- With your stand mixer running, add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Change your mixer speed to medium-low and add the strawberry purée slowly into the batter. Continue mixing while you tend to the dry ingredients.
- In a separate medium bowl, whisk together the flour, baking powder, and salt. Slowly add ½ of the flour mixture to your stand mixer bowl. Continue to mix on low speed to combine.
- Meanwhile, in a small bowl, whisk together the sour cream and oil and add to your stand mixer bowl.
- Pour in the remaining flour mixture and continue to mix on low until well incorporated. Add the vanilla extract, strawberry extract, and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
- Evenly pour the batter into the prepared pans and bake for 23 to 28 minutes, or until a toothpick inserted into the center of a layer comes out clean.
- Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the layers with foil or plastic wrap so they do not dry out.
- For the frosting:
- Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
- Turn your mixer down to low speed and carefully add the confectioners' sugar. Once the sugar is fully incorporated, turn your mixer speed back to high and continue whipping.
- Add the heavy cream; vanilla extract; coconut extract, if using; and salt and continue to mix until a smooth, light, and fluffy frosting is achieved.
- To assemble:
- Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top of the layer with ⅓ of the frosting. Add the second layer and spread with another ⅓ of the frosting. Add the final layer, bottom-side up, and spread with the remaining frosting. Frost the top and the side of the cake. Gently pat the side and the top of the cake with coconut flakes. Serve at room temperature.
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