Five-minute Strawberry Ice Cream
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4 to 4 servings
I know, I know: You don't believe me. Time it. Go ahead - I dare you.
- 2 1/2 cups frozen strawberries
- 1/2 cup granulated sugar
- 2/3 cup 35% cream
- In a food processor (or blender), combine the frozen strawberries and the sugar. Process until the fruit is roughly chopped – the mixture will look dry and chunky. Now, with the processor running, add the whipping cream through the chute in the lid until the mixture is thick, smooth and creamy. You may have to stop the machine once or twice to scrape down the sides.
- Serve immediately (it will be soft but incredibly delicious), or transfer to a container and place in the freezer so that it firms up slightly before serving. Any leftovers (ha!) can be kept in the freezer for up to a week.