Since discovering how easy it is to make banana ice cream by simply blending frozen banana until it becomes creamy, I’ve wanted to try other fruit flavours. However, living in the UK doesn’t usually lend itself to eating much summery food. But this glorious summer, yes!
Banana is the perfect fruit to use in a one-ingredient ice cream because it’s naturally creamy and high in sugar. Strawberries on the other hand have a high water content (that’s why frozen strawberries become mushy after defrosting) so can easily produce an icy consistency when blended. But I thought I’d give strawberry ice cream a go seeing as it’s Nicholas’ favourite ice cream flavour.
The frozen strawberries blend at a very similar speed to frozen banana and you need to regularly scrape down the sides of the bowl. The result using strawberries was definitely less creamy with a texture of ice cream verging on icy sorbetto. It was sweet enough for both Nicholas and me, but hubby (being Italian and therefore believing strawberries are never sweet enough on their own!) wasn’t so sure. If you’re not sure either, you could add a little honey, agave nectar or icing sugar while you’re blending.
I’ve since read adding a handful of frozen banana slices to the frozen strawberries adds creaminess and sweetness without taking away from the berry flavour. That’s definitely something I’ll try next time.
Like the banana version, it’s easier to blend the pieces of frozen fruit if they’ve been left to defrost for a couple of minutes. If the resulting ‘soft serve’ texture is too soft for you, put the blended mix into the freezer for 15 minutes or so for it to firm up.
If there’s any leftover ice cream, put it into a freezer-safe container for another day (letting it defrost for a couple of minutes and then reblending it before eating, or mush it up with the back of a spoon if you’re lazy like me). I’ve also poured leftovers into ice lolly moulds (sometimes also adding a layer of plain yogurt).
There are lots of other fruit I want to try this with. Jamie Oliver does a similar thing with mango in his 30-Minute Meals although he also adds yogurt, honey and lime juice.
DAIRY-FREE ONE-INGREDIENT STRAWBERRY ICE CREAM
Preparation time is cutting up the strawberries, waiting for them to freeze and then blending them.
A 300-400g punnet of strawberries makes about 4 adult servings.
Cut your strawberries into quarters (or halves if they’re small) and lay them on a tray covered with baking paper. Put in the freezer for a few hours until frozen. If you’re not going to use them immediately, put them in a bag after they’re frozen and keep in the freezer.
Put your frozen strawberry pieces into a food processor. Blend and blend, scraping down the sides, until it becomes creamy (about 5 mins). Don’t worry if you think it’s not going to get creamy, just be patient and keep blending.
Variations:
- add a handful of sliced frozen banana for a creamier texture
- freeze a variety of berries, not just strawberries
- add a little honey, agave nectar or icing sugar for extra sweetness
- add a little rose water as you’re blending
Other uses:
- pour leftovers into ice lolly moulds, alternating with layers of plain yogurt
What fruits would you love to try making into healthier ice cream?
These yogurt-filled strawberries are a yummy quick snack or dessert that really aren’t any more time-consuming than chopping up strawberries and serving them with yogurt. Really!
Wash your strawberries and pat them dry. Slice the tops off, then using a small spoon (or the tip of a sharp knife), scoop out the inside of the strawberry. If you want them to stand up, also slice a small piece off the bottom.
I’m linking my yogurt-filled strawberries up to Eat’s Amazing Fun Food Friday, a weekly round up of fun and creative food.
thegingerbreadmum 