by Patricia Gay
Quick, what’s your favorite ice cream flavor? Who said strawberry? If that’s you, join the club.
As much I love deep rich chocolate or fine vanilla ice cream with little black specks, it’s frozen strawberry goodness that does it for me.
As the local strawberry season edges nearer, I’ll be ready to go to a local strawberry farm and pick boxes full of the luscious sweet gems.
My favorite way to eat fresh-picked berries is with no adornment, letting the sweet juice trickle down my chin. But I also like making a batch of guilt-free Instant Strawberry Ice Cream. The recipe has just four ingredients, is quick and easy, and no ice cream maker is required.
All the ingredients are just whipped up fast in a food processor. Frozen berries are the main ingredient, with a little alternative sweetener (or sugar), nonfat dry milk, and a splash of cold water to give it a smooth creamy texture.
As soon as the ingredients come together in the food processor, the ice cream is ready to eat. It’s best served immediately, but can be frozen for later. Because it will harden after it’s frozen, just pulse it a few times in the food processor to make it smooth again.
The key to Instant Strawberry Ice Cream is using rock hard frozen berries. Frozen fruit makes the mixture cold and thick, with a consistency like soft serve ice cream.
To freeze fresh strawberries, place cleaned berries on a baking sheet and place in the freezer until they are frozen solid. Then remove the berries and place them in a plastic bag in the freezer until you are ready to use them.
If you want something richer than this guilt-free ice cream you can swap out the sweetener, nonfat dry milk powder and water with some powdered sugar and a few dollops of heavy cream This will get you a very decadent instant ice cream.
Guilt-Free Instant Strawberry Ice Cream
2 cups frozen strawberries
1/4 cup nonfat dry milk powder
1 packet low calorie sweetener such as equal/splenda/stevia
2 to 3 tablespoons ice water (as needed to make mixture smooth)
Directions: Put all ingredients into a food processor and pulse until smooth. Add more milk powder/water as needed. Serve immediately. If freezing, process again in food processor until smooth.
Variation: Can substitute heavy cream and confectioner’s sugar for the milk powder, sweetener and ice water.