This ice cream recipe has only four ingredients, takes less than 10 minutes to make, and will leave you wanting more every time.
Grab 5 fresh strawberries. You can use any fruit you like, or add 1 teaspoon vanilla extract and top with hot fudge.
Wash and slice the fruit, then put it in a food processor.
Add 1 tablespoon of sugar and pulse until the fruit is pureed.
Add the pureed fruit to a large mixing bowl.
Add 1 cup plus 2 tablespoons of powdered (confectioner’s) sugar to the fruit.
Followed by 2-1/2 cups of heavy whipping cream. That’s it! How easy is that?
No need to mess up the big standing mixer for this. The hand-held mixer is perfect. Mix until soft peaks start to form. You want it to stay loose enough to pour easily.
That’s a soft peak, just able to hold its shape. If you whip much past this point you’ll have whipped cream, although delicious……..not what we were going for today.
Pour this wonderful concoction into a covered container and into the freeze for 3-5 hours. If you’re in a hurry take it out after about 2 hours and scrape the firm ice-cream from the sides and mix it by hand with a spoon into the softer ice-cream in the center. Then back into the freezer until set.
I made some pecan shortbread to serve with the ice-cream…….or was it the other way around? Oh well, both were a real hit. I’ll share the shortbread recipe very soon. I’ve got a cake dome full of it in my kitchen, and it’s going to take the jaws of life to get me away from it.
the wanna be country girl – Caroline