Five-minute Strawberry Ice Cream


  • Makes4 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.

This article was originally published on Jul 01, 2004

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.