Fresh Strawberry Ice with Whipped Cream


by: Breadman

There is nothing like the fresh taste of homemade ice cream when flavored with fresh strawberries.


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serves: 4-6

1 pound (about 4 cups) ripe strawberries, rinsed, hulled, and quartered

2/3 cup strawberry preserves, divided

4 teaspoons fresh lemon juice, divided

1 cup heavy cream

1 tablespoon granulated sugar

1/2 teaspoon pure vanilla extract

Nutrition Facts
Fresh Strawberry Ice with Whipped Cream

Servings Per Recipe: 4

Amount per Serving

Calories: 303

  • Total Fat: 11.5 g
  •     Saturated Fat: 6.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 41.1 mg
  • Sodium: 29.7 mg
  • Total Carbs: 49.9 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 34.8 g
  • Protein: 1.6 g

how is this calculated?

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1.  In a food processor, blend the strawberries with 1/4 cup of the preserves, 1 tablespoon of the lemon juice, and 1/4 cup of water until completely smooth, about 1 minute. Strain the liquid through a sieve into a medium bowl and discard the seeds. Spoon the liquid into an ice cube tray and freeze for at least 6 hours.

2.  In a small bowl, whisk the remaining preserves and the remaining lemon juice with 1 tablespoons of water. Pass through a fine sieve into a small bowl and reserve.

3.  Whip the cream with the sugar and vanilla to stiff peaks.

4.  Put 6 to 8 cubes in a food processor to make 1 layer. Pulse the machine until the mixture is grainy and fluffy. Transfer the mixture to a medium bowl. Repeat with the remaining frozen cubes until all of them are grainy and fluffy. Alternate layers of the frozen strawberry mixture and the whipped cream in cold dessert glasses or champagne flutes. Finish with whipped cream, then top with a drizzle of the reserved sauce. Serve cold.

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