For many of us, taking the kids to the strawberry patch is a rite of spring. After a wagon ride bumping through the field, armed with a basket, they stare wide-eyed at the rows of berry plants. Tiptoeing down the row, they carefully pick a few berries, and then when no one is looking, pop one into their mouth. The look on their faces when they taste a freshly picked berry is priceless. Suddenly they go from picking mode to eating mode, and the next time you look, their faces are dripping with bright red strawberry juice.
Most likely, the kids will fall asleep on the way home, and you’ll have picked more berries than you can eat. Put those berries to good use by making a few batches of fresh, homemade strawberry ice cream.
No churning, no rock salt and no freeze-ahead ice cream machines. Dessert dreams do come true. Bursting with spring flavor, and so quick to prepare, you’ll want to make this again and again during this strawberry season. By using both fresh and frozen strawberries, you can have ice cream ready to serve in two minutes. Yes, you read that correctly. Two minutes.
If you have the ingredients handy, we recommend you make some right now.
Ever wonder when to use the tamper? This recipe uses the tamper to help the frozen mixture keep moving around the spinning blade. It stirs the mixture and pushes the strawberries down into the blade without needing to stop the blender to stir or scrape down the sides with a spatula. You will only need the spatula to serve it from the blender into a bowl. Grab a spoon and dig in or fill an airtight container and freeze in the freshness to enjoy later.
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