Strawberry ice cream

Name: Strawberry ice cream - Marinela A.
Ingredients: a container of fresh strawberries 500 ml of liquid cream HuLaLa a chocolate with caramel cream (100 g)

Dessert - Strawberry ice cream by Marinela A. - Recipia

Strawberry ice cream is prepared without boiling and with just three ingredients. The cream is whipped until it becomes firm, then combined with pieces of strawberries and caramel cream chocolate. The mixture is placed in a container with a lid and left in the freezer for about 2-3 hours until it hardens. Quick Info Total time: approximately 2-3 hours, including freezing Preparation time: not specified; it is short and limited to preparing the ingredients and mixing the composition Cooking or baking time: none Servings: not specified Difficulty: easy Recipe type: cold dessert, homemade strawberry ice cream Ingredients One container of fresh strawberries 500 ml HuLaLa liquid cream One 100 g caramel cream chocolate Preparation method 1. Rinse the strawberries and let them drain. Cut them into pieces or tear them in half, depending on their size. 2. Place the liquid cream in a bowl and whip it with a mixer until it becomes a stiff foam. It is important that it is firm enough before adding the other ingredients. 3. Add the cut strawberries over the whipped cream. 4. Break the caramel cream chocolate into smaller pieces by hand and add it over the strawberries and cream. 5. Mix the composition well so that the pieces of strawberries and chocolate are evenly distributed. 6. Prepare a container with a lid. Using a wooden spoon, transfer the entire mixture into the container. 7. Seal the container tightly and place it in the freezer for about 2-3 hours until the ice cream hardens. Why I make this recipe often It is a simple recipe, no cooking and no long list of ingredients. The strawberries bring the fresh taste of the fruit, while the caramel cream chocolate adds sweet pieces to the mixture. No special ice cream machine is needed: the cream is whipped with a mixer, then everything is mixed and placed directly in the freezer. It is suitable when I have fresh strawberries on hand and want to prepare a cold dessert with little effort. The quantity is stored in the container used for freezing without the need for additional transfers. Tips Strawberries should be rinsed before being added to the mixture. After washing, it is good to let them drain, so that excess water does not reach the mixture. Whip the cream to a firm consistency, but stop the mixer when it has become a stiff foam. At this point, it can better support the strawberries and pieces of chocolate. Strawberries can be cut or torn in half. Larger pieces will be more distinct in the ice cream, while smaller ones will distribute more evenly. The chocolate can be broken by hand, as specified in the recipe. It does not need to be turned into powder; the pieces remain in the dessert and add texture. Use a container that can be sealed well. The lid should be secured before placing the container in the freezer. Substitutions The original recipe uses 500 ml of HuLaLa liquid cream. To keep the texture as close as possible, the substitute should be another liquid cream suitable for whipping, in the same amount. However, the result may vary depending on the product. The 100 g caramel cream chocolate can be replaced with another type of chocolate only if the same amount is maintained. In this case, the final taste will not be the same, as the caramel cream contributes to the flavor of the dessert. Variations The simplest variation is to change the size of the strawberry pieces. If they are cut smaller, the fruit spreads better throughout the mixture. If left in larger pieces, they will be more distinct in each serving. The same applies to chocolate. Larger pieces provide a more pronounced texture, while smaller pieces mix more evenly with the cream and fruit. To keep the recipe as close to the original as possible, do not modify the three basic components: fresh strawberries, liquid cream, and caramel cream chocolate. Serving ideas The ice cream is served cold, after it has hardened in the freezer. It can be taken directly from the container in portions using a spoon. It can be placed in cups or bowls, simply, without additional toppings. The pieces of strawberries and chocolate are already included in the mixture, so the dessert does not need any further preparation before serving. Frequently asked questions How long should the ice cream stay in the freezer? In the original recipe, the indicated time is about 2-3 hours. The dessert is ready when the mixture has hardened. Is a special ice cream machine necessary? No. The cream is whipped with a mixer, the ingredients are mixed in a bowl, and the mixture is placed in a container with a lid and then in the freezer. Can I use whole strawberries? Strawberries should be used cut or torn in half. The size of the pieces depends on the size of the fruit and the desired texture in the ice cream. What kind of chocolate is used? The recipe uses 100 g of caramel cream chocolate. It is broken by hand before being added to the mixture. Where is the ice cream stored after preparation? It is stored in the container with a lid in the freezer. The container should be tightly closed before storage. Nutritional values Exact values cannot be calculated without the precise amount of strawberries in the container and without the nutritional information from the HuLaLa cream packaging. Additionally, the caloric content may vary depending on the type of liquid cream used. As a rough estimate for the entire recipe, excluding the strawberries, the 500 ml of cream and the 100 g of chocolate may bring approximately 2,700-3,600 kcal, depending on the product used. The strawberries add calories and carbohydrates, but the amount is not specified. If the dessert is divided into 8 servings, the estimate would be approximately 350-500 kcal per serving. A serving may have about 3-6 g of protein, 25-35 g of fat, and 25-40 g of carbohydrates. These values are indicative and do not replace the information on the ingredient labels. Storage and reheating The ice cream is stored in the freezer in the closed container with a lid. The recipe does not indicate a specific storage period, so it is recommended to consume it while it maintains its texture and taste well. The dessert is not reheated. It is served cold, after being in the freezer for about 2-3 hours and having hardened.

Strawberry ice cream

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