No-Churn 2-Ingredient Strawberry Ice Cream is thick, creamy and amazingly delicious. It is a blissful ice cream speckled with fresh strawberries and it's so good you may never get store bought again! This simple recipe comes together in a flash and is sure to be your go-to summer ice cream recipe.
We are so excited to be partnering with International Delight® to bring you another fabulous recipe. I don't know about you, but I love my coffee so I always have creamer in the house. I have found this to be an amazing convenient ingredient in cooking and baking sweets.
Last week when we went grocery shopping I was really craving ice cream. Being we do not buy ice cream that often, I let my 6 year old pick out the flavor. Needless to say we came home with a chocolate ice cream with chocolate fudge and chocolate brownie bits in it. I was completely overloaded by the chocolate and desperately craving strawberry ice cream.
So we got home and I started thinking about how I could whip up some no-churn ice cream. The typical recipes you find are too sweet and rich for me. So I turned to my favorite convenience ingredient, International Delight creamer. I always have it in the house, as it is my favorite coffee add in.
I started with French Vanilla Creamer and some frozen strawberries. I blended it together until it was thick and creamy. It comes out of the blender like a soft serve and is completely delicious. But, once it goes into the freezer for about an hour. It is scoopable and incredible. We loved it both ways and I know you will too!
With love from our simple kitchen to yours.
By now, you know how much we love their coffee creamers and have for some time (check out our 40+ International Delight recipes).
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No-Churn 2-Ingredient Strawberry Ice Cream
SERVES 8 | ACTIVE TIME 5 Min | TOTAL TIME 5 Min
2 cups (16 ounces) International Delight French Vanilla Creamer
4 cups frozen strawberries
Add creamer to blender. Top with frozen berries. Cover with blender lid and pulse until strawberries and creamer come together. Use your ice cream setting, if your blender has one. Scrape down as needed. Blend until ice cream is thick and creamy.
Serve immediately or scrape into a freezer container (I use a bread loaf pan). Cover with wax paper to keep ice crystals from forming on the top. Freeze until ready to serve, 2 hours to 2 weeks.
Scoop and Enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.