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Homemade Strawberry Ice Cream
Deliciously creamy strawberry ice cream made right in your blender!
Calories: 214 kcal 1 lb fresh strawberries divided in recipe 1 cup heavy cream 1 cup whole milk ¾ cup sugar 1½ tsp xanthan gum
MIx the xanthan gum with the sugar until it is well mixed. Add the heavy cream, whole milk, and about ½ of the strawberries (stems removed) to the blender. Add the sugar/xanthan gum to the blender and select the ice cream function. Stop the function by removing the lid when there is about 30 seconds left on the function. Put the remaining strawberries into the blender and pulse a few times until the strawberries are broken up into bite size pieces. Pour into shallow containers, cover with parchment and a lid if your container has one. Freeze for 6-8 hours. Serve & Enjoy!
If you prefer a smooth ice cream without strawberry chunks add all the strawberries in the beginning.
If the ice cream is too hard to scoop right from the freezer, allow it to thaw on a cooling rack for 5-10 minutes. Serving: 0.5 cup | Calories: 214 kcal | Carbohydrates: 26 g | Protein: 2 g | Fat: 12 g | Saturated Fat: 7 g | Cholesterol: 44 mg | Sodium: 41 mg | Potassium: 149 mg | Fiber: 2 g | Sugar: 23 g | Vitamin A: 494 IU | Vitamin C: 34 mg | Calcium: 63 mg | Iron: 1 mg