Goodbye snow…well, for some
Hello sunshine-y Spring time! Shedding the layers, emerging from the depths of Winter and batting my eyes at warm rays of the sun. This is Spring. Spring warrants sweet treats. Cold sweet treats! Strawberry ice cream it shall be!
Did I mention it’s eggless? That’s right! No eggs in this creamy ice cream! You’d think it was witchcraft, but I assure you it’s fo’ real!
The strawberries I used were so plump and red (from TJs!) and I’m just so giddy at how the ice cream looks, smells and tastes. Guaranteed, you’ll enjoy the rich specks of crushed strawberry peering through the pale-pink creamy decadence. I took a lighter road with this recipe by halving the cream and adding low fat Greek yogurt and using 1% milk rather than whole milk. Yet, it’s still incredibly rich and delightful!
Nutritional perks –
- Strawberry – the phenol content in strawberries makes them a heart-protective fruit, an anti-cancer fruit, and an anti-inflammatory fruit.
Greek yogurt – excellent source of protein and it’s low in carbohydrates.
– 3 cups chopped strawberries
– 1/2 cup whipping cream
– 1/2 cup low fat Greek yogurt
– 1/2 cup evaporated cane juice sugar
– 1/2 cup 1% milk
– 1 tsp vanilla extract
Add the strawberries to a food processor and process until well blended.
Combine the blended strawberries with the remaining ingredients. Pour the mixture into the freezer can of an ice cream maker. Make the ice cream according to the directions of the ice cream maker.
Spoon ice cream into a freezer safe container. Freeze for at least two hours.