Strawberry ice cream

Name: Strawberry ice cream - Elodia C.
Ingredients: 500 ml liquid cream (I used Hulala) 600 g strawberries 10 tablespoons sugar

Dessert - Strawberry ice cream by Elodia C. - Recipia

When I have fresh strawberries and want a cold no-bake dessert, I make this strawberry ice cream. It requires just three ingredients and doesn't need a cooked base or any special equipment. The strawberries are pureed, the cream is whipped with sugar, then everything is combined and placed in the freezer. It's important that the fruit is well-drained before pureeing to prevent the mixture from becoming too watery. Quick Info Preparation time: not specified in the original recipe; made in a few simple steps Cooking time: no cooking involved Freezing time: a few hours or until the next day Servings: not specified; the quantity is stored in a plastic container Difficulty: easy Recipe type: cold dessert, no-bake Ingredients 500 ml liquid cream 600 g strawberries 10 tablespoons sugar For serving, the ice cream can be enjoyed plain or with a strawberry topping. The topping is not part of the basic preparation, so a separate quantity is not included. Instructions 1. Remove the stems from the strawberries and wash them thoroughly. Place them in a strainer and let them drain as much as possible. Excess water can change the texture of the ice cream, so it's best not to use the fruit immediately after washing. 2. Puree the strawberries until you achieve a smooth mixture. There's no need to cook or prepare them in any other way beforehand. 3. Pour the liquid cream into a bowl and whip it until it increases in volume. 4. Gradually add the sugar while continuing to whip. Mix until the sugar dissolves into the mixture. 5. Add the pureed strawberries to the whipped cream and mix everything for another 2-3 minutes until the mixture is uniform. 6. Transfer the mixture to a plastic container and place it in the freezer. 7. The ice cream can be served after a few hours of freezing or the next day. It can be eaten plain, straight from the container, or with a strawberry topping on the side. Why I make this recipe often I love this recipe because it's quick to prepare and doesn't require baking or making a cream on the stove. The ingredients are minimal, and the flavor mainly comes from the strawberries and cream. It's a practical option when I have fresh fruit on hand and want to use it in a cold dessert. The amount obtained goes directly into a container, making storage simple. The ice cream can also be made a day in advance, with no further steps needed after the mixture has been placed in the freezer. Tips Make sure the strawberries are well-drained after washing. If there's too much water left on them, the final mixture may be less consistent. Add the sugar gradually, not all at once. The original recipe calls for 10 tablespoons, and this amount is incorporated into the cream while it's being whipped. Follow the mixing time mentioned after adding the strawberries: an additional 2-3 minutes is sufficient for the mixture to become uniform. Use a plastic container for freezing, as stated in the original recipe. The dessert stays in the same container until served. For a better flavor, serve the ice cream after it has been in the freezer for a few hours or the next day, not immediately after preparation. Substitutions The basic recipe uses liquid cream. Hulala liquid cream was used, but you can keep the same amount of 500 ml when choosing another type of liquid cream. No substitution is mentioned for the strawberries in the original recipe. They are the main ingredient of the dessert and provide the flavor, color, and fruit base of the ice cream. Sugar is used in the amount of 10 tablespoons. No alternative is indicated, and there's no need to modify the other quantities if you keep the recipe exact. Variations The recipe can be kept simple, with pureed strawberries and cream. It doesn't need any other ingredients to be served. Another presentation is to serve the ice cream in a portion with a strawberry topping on the side. The topping is served separately and does not have to be mixed into the mixture going into the freezer. If you prepare the dessert for the next day, you can place it directly in the container in which it will be stored. This way, there's no need for a transfer before serving. Serving ideas The ice cream can be served plain, directly from the container, after it has been in the freezer for a few hours. For a fruit presentation, place a strawberry topping next to the portion. The original recipe mentions this option without specifying a composition or amount for the topping. It can be made a day in advance and taken out to serve, which is useful when the dessert needs to be ready ahead of time. Frequently asked questions How long should the ice cream stay in the freezer? The recipe indicates a time of a few hours or until the next day. An exact number of hours is not mentioned. What's important is that the dessert is well-frozen before serving. Can it be served immediately after preparation? No. After the mixture is ready, it should be placed in a plastic container and put in the freezer. It is served after a few hours or the next day. Is it necessary to cook the strawberries? No. The strawberries are cleaned, washed, drained, and then pureed. There is no cooking step in this recipe. What type of cream is used? Liquid cream is used, in the amount of 500 ml. The original recipe used Hulala liquid cream. Can I serve the ice cream with something other than a strawberry topping? The recipe mentions serving it plain or with a strawberry topping on the side. To keep the preparation according to the original version, these are the indicated options. Nutritional values The values below are estimates, as the exact type of liquid cream and the size of a tablespoon of sugar can change the outcome. The number of servings is also not specified, so the estimation is indicative for the entire quantity. For the entire recipe, made with 500 ml of liquid cream, 600 g of strawberries, and 10 tablespoons of sugar, the result may have approximately: Calories: 2,000-2,400 kcal Protein: approximately 10-15 g Fat: approximately 120-160 g, depending on the cream used Carbohydrates: approximately 220-280 g, mainly from sugar and strawberries Fiber: approximately 10-12 g, mainly from strawberries These values are not exact and do not include a potential strawberry topping. If you divide the dessert into several servings, the values for one serving can be obtained by dividing the total values by the number of servings served. Storage and reheating The ice cream should be stored in the plastic container in the freezer. It can be consumed after a few hours or the next day, according to the recipe. It should not be reheated. It is a frozen dessert and is served cold. If it has been stored until the next day, it should be taken out of the freezer and served when it's suitable for consumption. The recipe does not specify an exact storage period, so it's best to prepare it for consumption within a reasonable timeframe without prolonged storage. Tags: strawberry ice cream, strawberry dessert, homemade ice cream, no-bake dessert

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