3-Ingredient Crunchy Strawberry Ice-Cream
April 28, 2014
One of the things I’ve learned since I started this blog is that NOT everyone’s got a microwave, a blender, a juicer, a slow cooker or an ice-cream maker.
Personally I own all of those kitchen appliances/gadgets, but you probably have a washer-dryer in your apt; I don’t...hence, you win, I lose.
Let me explain...in the City That Never Sleeps the real luxury, the one item that can make all your friends green with envy, the thing that pierces the fantasy of entitlement is owning a washer-dryer.
Like it’s yours and it’s right there, in your apt.
There’s no more descending to the depths of the basement laundry room. Or worst, walking a couple of blocks to a sad laundromat, where (notwithstanding what you see on commercials) there’s never a Victoria’s Secret model waiting for you, stripping to her underwear, throwing her dirty clothes in the washing machine and then hitting on you.
Never happened, never will.
So you fill the washer-dryer void with many kitchen gadgets, and you convince yourself that owning an ice-cream maker is way cooler and 100 times more useful.
Because you know, sometimes it's okay to lie to yourself.
Seriously though, if I were to rank all my kitchen gadgets from “More Useful” to “Less Useful”, the ice-cream maker will probably sit at the bottom. Next to the pineapple slicer.
First off because it’s a royal pain in the neck to wash it. And then you can totally make awesome ice-cream without that machine.
As long as you can whip some cream (or coconut cream), puree the strawberries and crumble meringues, then you’re pretty much good to go.
Which is all you need to do to make this Crunchy Strawberry Ice-Cream.
Almost too easy and too good to be true.
Three ingredients; I know, that’s it.
If you’re like me and a sucker for making your own (paleo-friendly) meringues then bake some following this recipe. Otherwise, Trader’s Joe carries them (so does Whole Foods), they’re cheap and totally good.
Then you’re pretty much good to go.
Make some and tell me your ice-cream story afterwards. Because one thing I know for sure is that everyone’s got an ice-cream story.
It may have happened in a busy street, it may have been in front of a Mister Softee truck. It might have even been frozen yogurt or gelato instead.
The point is, great things consistently happen when ice-cream is being served.
Print this recipe!
Note. I like to use both coconut cream and heavy cream. The latter yields creamier results while the former has a slight coconut aftertaste. It’s really up to you to choose what you like best.
1 cup / 250 ml heavy cream or coconut cream*
2 ½ cups / 14 oz / 400 gr strawberries halves
10.5 oz / 300 gr meringues (make your own paleo meringues with this recipe)
*For the coconut cream, refrigerate two cans of coconut milk overnight (several days if possible) then scoop out the cream that rises to the top (try to keep as much liquid out of the cream as possible and reserve it for other uses.)
Place strawberry halves in a blender (or food processor) and blend until smooth.
Transfer strawberries’ puree to a large bowl.
Using your hands, crumble the meringues over the bowl and mix with the strawberry puree.
In a large bowl of a heavy-duty mixer or with an electric hand mixer fitted with whisk attachment whip the heavy cream (or coconut cream), until soft peaks become visible.
Using a spatula gently fold the whipped cream (or coconut cream) into the strawberry mixture.
Transfer to a freezer container and freeze for at least 3 hours.
Remove from the freezer at least 20 minutes before serving.
One serving yields about 140 calories, 11 grams of fat, 7 grams of carbs and 2 grams of protein.