Quick Strawberry Ice Cream Recipe
This recipe is so easy to make, you can whip up a cold, creamy celebration any day of the week.
Overview
Total time: 50 S
Servings: 8
Calories: 115
Ingredients
- 1 tbsp. fresh lemon juice
- 16 oz. frozen strawberries approximately 3 c
- 1 1/2 tbsp. granulated sugar
- 1 cup half-and-half
- 1/3 cup sweetened condensed milk
Nutritional Information
- Serving Size: ½ cup
- Fat: 4g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 25mg
- Carbohydrates: 17g
- Fiber: 1g
- Sugar: 13g
- Protein: 2g
Instructions
- Add ingredients to jar in order listed. Secure lid and select "Ice Cream" or blend on a Low speed for 15 seconds, then blend on Medium to Medium-High speed for 30 seconds.
- If ice cream is not as smooth as desired, stir contents of jar, secure lid, and press "Pulse" for 3–5 seconds or until smooth.
Notes:
The ice cream will be soft. If you'd like it harder, freeze it in a bowl or Tupperware until desired consistency is reached.
If your Blendtec doesn’t feature an Ice Cream/Frozen Yogurt button, blend on a Low speed for 15 seconds, then blend on a Medium High speed for 30 seconds. If more blending is required, press pulse several times until desired texture is achieved.
I have now tried a dozen times to make ice cream in my Wild Side jar. Not once have I gotten ice cream consistency. The best I did was to freeze a mixture and get sherbet consistency. Normally I get a slightly thick smoothie.
How long should I put it in the freezer? I put one in there for a day, and it turned into frozen, like ice. I just made the blueberry ice cream one with just frozen berries, sugar, and half and half. It came out with the consistency of a smoothie. After 20 minutes in the freezer, it’s like a soft ice. I’ll try another 20 minutes.
I’m with Jody. I’ve never gotten to ice cream. I’m trying now for the 12th or 13th time. Hardening it in the freezer doesn’t appear to give it the consistency I need so far.
Each freezer is different and the consistency desired may change so it’s hard to say how long it should be in the freezer. A hard ice cream consistency will not be reached in the blender, it comes out as more of a soft serve. It does get pretty hard if left in the freezer a long time so you have to let it thaw a bit before scooping it. Unfortunately, it’s not the same consistency as buying ice cream from the store.
made this came out like a smothie how do you make it thick like icecream
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