Perfect No- Cook Strawberry Ice Cream recipe. This ice cream is fabulous. So rich and creamy! I used pure maple syrup in place of the sugar, and pureed all of the berries with the cream as I didn't want chunks of strawberry in the ice cream.
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Loved it! Next time I may try using 1 cup heavy cream and one cup half and half as it is very, very rich. Will make again for sure. I might try substituting other types of berries as well. Well because of time constraints I went with this recipe that didn't require a lot of ingredients or cooking. This was by far the biggest hit of any ice cream I have ever made. It was exceptionally creamy, full of flavor, and the perfect form without freezing overnight after being made.
Everyone raved over this hit and new favorite! I made this kosher pareve (non- dairy.) I used 1 1/2 c rich's whip and 1/2 c coffee rich in place of the cream. I also added about 1/4 c prepared custard.
I pureed the entire mixture. The ice cream was creamy and smooth and delicious. I made this kosher pareve (non- dairy.) I used 1 1/2 c rich's whip and 1/2 c coffee rich in place of the cream.
I also added about 1/4 c prepared custard. I pureed the entire mixture.
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The ice cream was creamy and smooth and delicious. I made this kosher pareve (non- dairy.) I used 1 1/2 c rich's whip and 1/2 c coffee rich in place of the cream. I also added about 1/4 c prepared custard.
I pureed the entire mixture. The ice cream was creamy and smooth and delicious. I made this kosher pareve (non- dairy.) I used 1 1/2 c rich's whip and 1/2 c coffee rich in place of the cream. I also added about 1/4 c prepared custard. I pureed the entire mixture. The ice cream was creamy and smooth and delicious. I made this kosher pareve (non- dairy.) I used 1 1/2 c rich's whip and 1/2 c coffee rich in place of the cream.
I also added about 1/4 c prepared custard. I pureed the entire mixture. The ice cream was creamy and smooth and delicious. I made this recipe yesterday, exactly as written, and overall it has a nice flavor and not too sweet. However, I think that because its only heavy cream in this recipe, it leaves a film on the spoon and in my mouth, so next time I will use 1 cup heavy cream and 1 cup half and half instead of 2 cups cream. I love this recipe!
I used regular cream because I use a low carb lifestyle. I substituted Splenda for the sugar did everything else the same. One reviewer suggested adding 1/4 teaspoon xantham gum, so I stirred that in right before cooling the base. It froze better in my machine than anything I have tried so far. Also, now I am trying it with mulberries I had in the freezer because I could not find any more strawberries to make it again.
I used half and half, as others suggested, wanting to avoid the cloying texture of cream and found it to be icy and lacking in depth. I used fresh berries from a farm stand, and all of my ingredients were top notch. It was easy, but the texture was poor. Should have made sorbet instead. I made this ice cream as written. It was easy and tasted wonderful.
I loved the creamy texture. This is incredible ice cream. First off, everything I used was organic. Take the advice of an organic farmer - you really don't want conventional strawberries in your body.) I took the suggestion of another reviewer and did 1/2 cup sugar and 1/4ish cup maple syrup. I also added the guts of a vanilla bean.. Finally, the cream I used was thick- as- molasses, fresh- from- the- cow cream from a local farm. I can't stress enough how delicious this cream is.
Thus, the ice cream was indescribably yummy. Will be making this again all summer. Amazingly delicious! Used local strawberries that were far better than what I can usually get in the market. Replaced about a third of the sugar with maple syrup and used 1/3 heavy cream, 1/3 half and half and 1/3 skim milk. Used vinegar instead of lemon juice. Super easy and super good.
Wow, way too good. I think I'll try. With all heavy. cream the fat kinda. I'd. ever voluntarily. Oh, and. I used Splenda brown.
Made this for a Mother's Day gathering. The first batch just finished (I'm making two), and it's wonderful.. Mother's Day, the moms aren't allowed to be cooking). One note, the equipment is slightly inaccurate, as the preparation describes, you will have a very hard time doing this recipe without a blender or, at least, a food processor. Yum! This is the. I have ever. tasted. I agree. with other reviewers.
I. would have preferred. The flavor was good, but too many ice crystals. I think a custard would have evened it out. I wanted to love it, but just didn't. This was absolutely delicious. I used fat free half and half and the outcome was still wonderful.
Would other berries work as well? Have made several. Everyone thought it.
Loved it. So easy and delicious! Watch Destination: Mars Online Hulu more. My strawberries were a bit tart so I added some sweet raspberries which added to the color and sweetness but the flavor was all strawberry. I increased the lemon for brightness and used 1 and 1/2 cups heavy whipping cream and half a cup low fat milk. It was rich but not too buttery.
I was so glad it was such a hit! A little whipped cream and crumbled vanilla wafers for a great topping. Yum! It's too quick. I'm concerned. I.
T. vanilla, 1 t gelatin. I. pureed the whole. Quite delicious. plenty sweet and. Next time, I'll go.
I rather like the. VERY, VERY, strawberry.. As a first time ice cream maker I. I. followed the advice of others and. Cup, and. used 2 Cups whipping cream.
The key. I think was the strawberries. I used. local fresh strawberries that are so. I will make it. again for sure, and will try other.
I used 1 cup heavy cream and 1 cup half & half and it was perfect, not too much of the greasy feel but very creamy. It could have used a bit more salt. I got fresh picked strawberries from the farmers market. This could hardly have been better. Great with a little chocolate cookie. The recipe is very easy. It does leave a film on your spoon and in your mouth though when you use heavy cream, but no one else noticed it.
Next time I will try half and half. Took less than 3 hours to make, and this recipe made 6 servings. It will definitely be a staple for us. Kids devoured it!