It’s strawberry season here in New England, and my daughters and I love going to pick! We just finished using the remaining strawberries from our last picking adventure. This time we decided to make something we had never made before: Strawberry Ice Cream! It was a big hit all around.
Here is the recipe:
- 1 cup milk (we used 1%)
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, mashed (puree them if you prefer a smoother consistency)
- Add all ingredients to a large mixing bowl. Whisk until all ingredients are mixed.
- Add mixture to an ice cream maker.
- Allow ice cream maker to run for about 25 minutes, or until thickened to your liking.
- Store in an airtight container in the freezer.
For more recipes ideas using freshly picked strawberries, check out 10 Ways to Eat Strawberries.
We just celebrated my daughter’s 12th birthday this week, and she decided she wanted to have a mint themed ice cream cake. My daughters enjoy making their own ice cream cakes for their birthdays because they love choosing their own flavors and toppings. They love the chocolate crunch in the middle of Friendly’s ice cream cakes, so we were even able to replicate that.
Ice cream cakes are very simple to make, they taste just like the famous-brand ice cream cakes but cost much less, and you can adjust the flavors and toppings to your own liking. Why not give it a try?
- 1.5 Quart Chocolate Ice Cream (or flavor of your choice). We usually use Breyer’s brand or make our own.
- 1.5 Quart Mint Chocolate Chip Ice Cream (or flavor of your choice)
- 1 container (8oz) Cool Whip
- 1 package (9oz) Nabisco Famous chocolate wafers
- 1 bottle (7.25 oz) chocolate Magic Shell ice cream topping
- 1 bag Andes candies (or topping/candy of your choice)
- Sprinkles, chocolate chips, candy corn, or any additional toppings or decorations you desire.
- Put a 9 x 13 glass pan into freezer for about 15 minutes. You may try a different sized pan if you wish. Next time, I am going to try a smaller but deeper pan.
- Meanwhile, soften one carton ice cream at room temperature until it spreads easily. This should be the flavor you would like to be on the top half of the cake.
- Remove pan from freezer. With a rubber spatula, spread ice cream evenly into pan. Place back into freezer.
- Pulse the chocolate wafers in a food processor to break into coarse crumbs.
- Pour the bottle of chocolate shell topping over the crumbs, and mix until the crumbs are moist.
- Remove the pan from freezer and spread the chocolate crumbs evenly over the first ice cream layer. Place back into the freezer until firm.
- Soften the remaining carton of ice cream at room temperature. Spread evenly over the chocolate crumbs. Place back into the freezer until firm.
- Remove cake from pan. To unmold, run a hot knife around the edges of the cake to release the edges. Flip the pan upside down onto a cake board. Wipe the top of the pan with a hot cloth. Continue until the cake unlatches and drops onto the cake board.
- Spread cool whip over the top and sides of the cake. Freeze until set.
- Decorate as desired with candies and sprinkles.
This is how my daughters decided to decorate their ice cream cakes for their 12th and 10th birthdays. My 10-year old called hers the “Mint Explosion” ice cream cake. The ice cream flavors were Breyers Thin Mint ice cream and Breyers Mint Chocolate Chip ice cream. Then she added Andes candies and Peppermint Patties to it. The peppermint patties turned out to be too hard when frozen, and the overall mint flavor was a little overkill in my opinion, but it was still good. 🙂 Give it a try and see how many delicious combinations you can come up with! 🙂