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No-churn strawberry ice cream
Good news! There's no ice cream machine required to follow the recipes in our new energy efficient frozen dessert series (just a little nook in your freezer). That's one less thing to buy (ice cream machine) and less energy to burn (churning).
Last week was chocolate malted week but week 4 into our no-churn ice cream experiment happens to coincide with the start of strawberry season. The nicest thing to do with a perfect strawberry is of course to eat it. Just the way it is. But strawberry ice cream (cold and tangy with yogurt and lemon) is a smart way to use up those imperfect strawberries. You know the ones that are a little too bruised to eat raw but not bruised enough to warrant chucking out? This is where they belong.
INGREDIENTS
| About | |
| 2 | pints strawberries |
| ½ cup | sugar |
| juice of | |
| ½ | lemon |
| 2 cups | Greek yogurt |
| 2 cups | heavy cream |
PREPARATION:
- Puree the strawberries, sugar, lemon, and yogurt together until smooth
- Whip the cream to medium peaks
- Gently fold the strawberry-yogurt mixture into the cream and put into a container in the freezer for 5-6 hours
Note: You could serve this plain, of course, but try it with a drizzle thyme syrup (equal parts sugar and water brought up to a boil, then turned off, infused with clean sprigs of thyme, strained and chilled). Also, while it's considerably more expensive, and I don't tend to have it lying around in the fridge, 2 cups of Mascarpone could happily stand in for the Greek yogurt.
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