My absolute favorite way to enjoy summer strawberries is in fresh homemade strawberry ice cream. When I was a kid, we had an ice cream maker that you had to churn by hand. My mom would set the buzzer and every time it buzzed I would get to crank the machine. A fresh scoop of ice cream with little bits of frozen strawberries? I’ll never be too old!
This is a pretty simple recipe and you need just a little time and 1 piece of kitchen equipment. This recipe was made in my Cuisinart 1-1/2-Quart Ice Cream Maker, but from what I remember most ice cream makers are about this same size.
- Two Cups chopped strawberries.
- 3/4 cup whole milk
- 1.5 cups heavy cream
- 1/2 cup chopped dates
- Pinch of salt
- 2 TBS vodka- optional – helps make the ice cream more scoopable after it has been stored in the fridge.
- 1 teaspoon vanilla- optional
- Freeze the insert of your ice cream maker, per the directions. I usually make sure it’s been in overnight.
- Chop up strawberries to make 2 cups full.
- In a mixing bowl mix together all of the ingredients
- Get out your immersion blender and do a few quick blends. The goal is to chop more of the dates up and some of the strawberries. I leave mine pretty chunky. If you want it really smooth- blend longer. If you want the strawberry to be really chunky, blend before you add them to the mix. THIS STEP IS OPTIONAL- if you don’t want to blend just make sure to chop the dates pretty small.
- Chill the mix in the fridge for an hour or so. This helps the ice cream maker do it’s job, it’s easier to frezze a cold mixture!
- Plug in your ice cream maker, set in the insert and paddle thing, add the cooled mix. Run your ice cream maker for 25-30min
- When it’s done, it will be a little soft, you can eat it right away or store in a tupperware in the freezer for later!
- Homemade ice cream can get pretty hard in the freezer, though the alcohol helps, but I usually leave it out for a min or so before scooping!
Helpful Equipment: Ice cream maker, immersion blender, Like the one I have
A note about ingredients: Always use the best ingredients you can afford. To make this a really super nourishing treat, I used raw grass fed milk, local strawberries and that salt that’s pinkish and has some minerals. Do the best you can, with what you’ve got!
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Serving Size:1/4th recipe
Amount Per Serving: Calories: 412
P.S. Looking for another fun treat? Try my 10 minute blender healthy lemon curd, it’s SO easy!
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