Recipe of the Week

short-order strawberry ice cream

Short-order Strawberry Ice CreamIris flourish

Prep Time: 15 minutes
Makes: 1 quart




oz frozen strawberries, sliced (approx. 5 cups sliced)



cup sugar


cups heavy cream


  1. If using whole frozen strawberries, remove from freezer and spread out on a tray until just soft enough to slice but not thawed, approx. 20 minutes.
  2. In a blender, combine berries and sugar, stopping to stir several times, until berries are finely chopped.
  3. Slowly add cream while blending, stopping to stir several times, until thick.
  4. Pour mixture into a shallow pan (I used a 4-quart 15" x 10" x 2" glass baking dish) and freeze for about 1 hour, or until scoopable. (For later use, you can freeze solid, then remove from freezer and let mixture sit for about 15 minutes, until scoopable.) Store in freezer for up to one month in an airtight container.

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