Savor those last few days of summer with this easy and light simple strawberry ice cream!
I have to give my friend Gina a big HIGH-FIVE for her post a few days ago. She shared this beautiful fig frozen yogurt and wrote a perfect dietribe about how we need to stop wishing away seasons just because we’re excited for the next one. I could not agree more. As much as I love fall, I’m still not ready for summer to go. And this simple strawberry ice cream on the 5th day of September is complete proof of that.
I love pumpkin everything, apples are my jam and I could (and probably would) marry a butternut squash if it was socially acceptable. But you know what else I love just as much? Fresh, juicy heirloom tomatoes, gorgeous figs, plump strawberries and zucchini. Don’t even get me started on cherries. I’m just not ready yet to say goodbye to these luscious pieces of summer produce.
And I’m not going to. So while the rest of you may be making ALLTHETHINGS pumpkin, soup and the like, I’ll be eating ice creams, making zucchini cakes and biting into giant heirlooms as if they were apples. I mean, that doesn’t mean I haven’t yet indulged in a PSL or started googling knee-high riding boots, because I have. But I’ve also been sweating out 45 pounds every time I take Oscar out, so the thought of fall is about as far away as my birthday in my mind (which happens to be in December).
So please, for the love of all the beautiful produce still showing up at the farmers market, can we stop wishing away our days?
Simple Strawberry Ice Cream
Serves about 8.
Prep time: >5 minutes
Chill time: 3 hours+
- 1 1/2 cups ripe strawberries, hulled and chopped
- 2 tablespoons lemon juice
- 2/3 cup white sugar
- 1/2 cup + 2 tablespoons low-fat milk (I used 2%)
- 1 cup heavy cream
- 1/3 cup light cream
- 3/4 teaspoon vanilla extract
- 2 tablespoons pure strawberry preserves
- In a bowl, mix the chopped strawberries and lemon juice together. Cover and let sit.
- In another bowl, whisk the sugar, low-fat milk, heavy cream, light cream, vanilla and strawberry preserves together with a whisk until combined (and sugar is dissolved).
- Mix in 1 1/4 cup of the strawberries and cover with saran wrap. Chill for at least an hour.
- Once chilled, pour the mixture into the freezer basin of your ice cream maker. Turn on and let churn for about 15 minutes. Add in the remaining strawberries and churn for another 5 – 10 minutes, or until soft, thick and creamy.
- Serve immediately or freeze for a firmer consistency.
Nutritional information per serving (about 1/2 cup):
Fat: 10.5 grams
Carbohydrates: 25.6 grams
Fiber: >1 gram
Protein: 1.8 grams
Weight Watchers Points: 6