I love a strawberry ice cream that takes 5 minutes to prepare and then you just sit and let it swirl around in the ice cream maker. Mmmmm strawberries.
Chris and I totally cheated and reworked a recipe from Cuisinart. Our is much easier, and less fat!
It’s sitting in the freezer right now, calling my name. 🙂
2 cups frozen strawberries
1 cup sugar (split into 1/3 and 2/3 cups)
2 tbsp plus 2 tsp lemon juice
2 3/4 cups fat free half and half (we used Skim Plus brand)
1 tsp vanilla extract
Put frozen strawberries in blender with lemon juice and 1/3 cup sugar. Blend until strawberries are broken up and smaller.
Toss in the fat free hald and half, rest of the sugar, and vanilla. Blend again 1-2 minutes until creamy.
Pour into ice cream maker and run for 25 minutes. Yum!
You can freeze it in quart containers or any sealed tupperware for 2 hours to make it harder if you prefer (and if you can wait).
Makes 5.5 cups, so that’s eleven 1/2-cup servings at 102 calories a piece (no fat at all).
***My follow up: Yummy on day 1, but because there’s no fat, once you have it in the freezer overnight it crystalizes and isn’t much fun after that. More like ice milk, very icy. Great for a party when everyone will eat it right away. Other than that, I wouldn’t make it again. 😦