It’s practically already summer here in South Florida, and with the Fourth of July right around the corner, I decided it was the perfect time to start trying out summery ice cream recipes.
I was extremely fortunate to have gotten the Kitchenaid ice cream maker attachment for my birthday this year, but you can use any ice cream maker of your choice for this recipe. You will also need a food processor for this recipe, if you don’t have one, I’d recommend trying it in a blender.
This recipe doesn’t require making a custard, so it really took some stress off the process for me (as the last time I made a custard wasn’t 100% successful). However it still contains dairy, so this recipe is not vegan, it does contain heavy cream.
I got this recipe from Pinterest, and it is as follows:
Ingredients:
- 12 ounces frozen strawberries
- 2 tablespoons lemon juice
- 3 cups heavy whipping cream, divided
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
Directions:
- If your ice cream maker needs to be frozen ahead of time, stick it in the freezer for 8 hours or overnight.
- In your food processor/blender combine the strawberries and lemon juice, pulse until granular
- In a medium-sized saucepan, combine 2 out of the 3 cups of heavy whipping cream with the sugar, brown sugar and the strawberry mixture. Bring to medium heat, stirring frequently just until the mixture starts to boil.
- Remove from the heat and transfer to a heat-proof bowl. Stir in the remaining 1 cup heavy whipping cream and the vanilla extract and stir to combine. Cover the mixture with plastic wrap (in my case, I just put it in some tupperware with a lid) and refrigerate for a minimum of 2-3 hours until the mixture is completely cooled. Mixture may thicken, restir prior to churning.
- Add your mixture to the ice cream machine according to the manufacturer’s instructions. Churn the ice cream for about 8-10 minutes or until the mixture is thickened to a soft-serve like consistency. (This will vary, with my machine I had to use wet paper towels outside the bowl to keep it colder because it takes a bit longer than an ice cream machine).
- Transfer to a freezer-safe container and freeze for 4-6 hours until firm. I recommend allowing the ice cream to soften for about 20 minutes before serving. (I use this cute little ice cream container I bought at Target).
And there you have it! The perfect refreshing summer dessert for the whole family, without the pain of making a custard! If you try this recipe, please let me know how you liked it, or what worked/didn’t work for you! You can also head over to my Instagram @GlamGeekGuru to watch the Reel of how I made this ice cream!