Homemade Strawberry Ice Cream
My husband used to think he didn’t like strawberry ice cream, and come to find out it’s because he’d never had “real” strawberry ice cream before … only the bright pink stuff out of a box. But once I made him the real deal his mind was forever changed, and I promise you’ll be “won over” by this simple recipe as well.
Servings 4 cups
Ingredients
- 3/4 cup heavy cream organic recommended
- 3/4 cup milk organic recommended
- 2 - 2 ½ tablespoons pure maple syrup depending on how sweet you like it...start with 2 and only add more if necessary
- 14 strawberries plus more for garnish
Instructions
- Combine the cream, milk and maple syrup in a large glass measuring cup (with a pour spout).
- Remove the stems/leaves from the strawberries and crush them. I used our mini-chopper to mash them up and it worked great. A simple potato masher might do the trick as well.
- If you have a Cuisinart ice cream maker like us just turn on the machine and pour in both the cream/syrup mixture and the crushed strawberries. After about 15 - 20 minutes the ice cream will look really "thick" and ready when it's done. If you are using a different machine be sure to follow manufacturer directions for making your ice cream.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Homemade Strawberry Ice Cream
Amount Per Serving
Calories 256
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 66mg22%
Sodium 39mg2%
Potassium 209mg6%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 730IU15%
Vitamin C 25mg30%
Calcium 112mg11%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.