By: Kathy Persaud

Kathy Persaud — Wed, 12 Oct 2022 02:56:44 +0000

I made this with the freeze-dried strawberries. I was a bit confused with how many ounces I needed and ended up purchasing way too many bags, 16oz worth at $7.50 each! One thing to note is the amount of freeze-dried strawberries needed for this recipe is only 3oz total unground! The bags are sold by weight, not volume, so that’s where I was confused and made an error there. I’m not sure how online bulk products are sold, but something to keep in mind if buying by the bag.

It works out like this: Since 2 cups sliced = 1 cup ground, keep in mind the bagged freeze-dried strawberries come in both 2oz (Target) and 1oz (Walmart). For this recipe, you only need 3oz to make 1 cup ground, so you will need one 2-ounce bag + one 1 oz bag = 1 cup ground. Your kitchen smells like cotton candy when you pulse up the strawberries in the processor! Heavenly!

I regret leaving such big chunks when I processed them in the food processor, as I found the larger pieces to be too chewy once set. So I will ground them to a complete powder next time. It took 5 hours to freeze in the loaf pan. We loved the flavors but I missed that ‘real’ ice-cream frostiness and flavor of real churned ice-cream in general plus we found the amount of heavy cream (Publix brand) to be too rich and creamy for our tastes.

A great recipe that’s quick and easy! I’m going to see how well this finished ice-cream confection works to make a strawberry shake.

Comments on: No-Churn Strawberry Ice Cream Recipe

By: Kathy Persaud