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    You are in: Home / Dessert / 5 Minute Strawberry Ice Cream Recipe
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    5 Minute Strawberry Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Pamela Euless-Barker's Note:

    Instant ice cream. This is a wonderful dessert if friends drop by.

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    Units: US | Metric


    1. 1
      Place strawberries and sugar in food processor.
    2. 2
      Process until finely chopped, scraping bowl occasionally.
    3. 3
      With processor running slowly add cream.
    4. 4
      Process until mixture is smooth and creamy.
    5. 5
      Serve immediately or freeze in a airtight container up to two weeks.
    6. 6
      Try using frozen peaches or blueberries in place of strawberries.

    Browse Our Top Frozen Desserts Recipes

    Ratings & Reviews:

    • on June 30, 2008


      This turned out much better than I had expected. It's very close to the "real" thing. Great result for the time and effort. Thank you for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2008

      This was a wonderful alternative for homemade ice cream. I made this for my husband on an extremely hot day when I wanted some ice cream (I had all the ingredients) and came across this recipe. It provided almost instant gratification. I had no idea where the ice cream maker was and it was too hot to look. I substituted Splenda for the sugar and my husband could not tell. Great for when you want something yummy that is not a smoothie!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2007


    Read All Reviews (8)


    Nutritional Facts for 5 Minute Strawberry Ice Cream

    Serving Size: 1 (149 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 263.4
    Calories from Fat 133
    Total Fat 14.7 g
    Saturated Fat 9.1 g
    Cholesterol 54.3 mg
    Sodium 16.7 mg
    Total Carbohydrate 33.8 g
    Dietary Fiber 1.7 g
    Sugars 28.9 g
    Protein 1.1 g

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