Homegrown strawberries in the Midwest states are like peonies…they come and go so quickly that if you blink you might miss them. Some years I have missed the strawberries all together. Luckily, last week I happened upon a road side fruit stand and they had an amazing supply of fresh, homegrown strawberries. I got 2 quarts without knowing exactly what I was going to do with them. I decided to try my hand at a batch of No Churn Strawberry Ice Cream. You all know that my mantra is “easy and quick.” With just four ingredients, this recipe is a definite winner.
My daughter came home for Father’s Day so I served this for dessert. She really wanted a Lemonade Icebox Cake but I had to use up the strawberries so she was over-ruled. My husband, who rarely comments on anything I make, said it was the best ice cream he had ever had. Coming from him, that’s high praise. So don’t be the least bit nervous to serve this to family or friends. Last year, when I made a plain version of Homemade No Churn Ice Cream, I divided it into individual ramekins before freezing. If you are entertaining, it’s the perfect dessert because it’s done ahead and ready to serve. Of course you could totally make it for yourself as a special treat…you definitely deserve it!
I’m going to cut back on posting for a few weeks and enjoy the summer days. I will still be around but maybe just once or twice a week. I’d love for you to follow me on Facebook or Instagram so we can stay in touch between posts.
As always, thank you for stopping by…see you soon!