Who doesn’t love strawberry ice cream?
I’ve been meaning to try the 4 cups of fruit and 1 tin sweetened condensed milk ice cream idea for a long time. I’m always looking for ways to utilise lots of fruit in yummy dishes for our pro metabolic diet. This is perfect with Summer coming on here in Australia.
I happened to have an unused container of sour cream that was rapidly heading for it’s use by date, so I thought I would use it up at the same time and see what transpired. This is the Strawberry Ice Cream recipe…
Strawberry Ice Cream Recipe
- 1 Food processor
- 1 sealable plastic container
- 2 cups strawberries (chopped fresh or frozen)
- 2 cups mango (chopped fresh or frozen)
- 1 cup sour cream
- 1 410g tin Skim Sweetened Condensed Milk
- pinch salt
- 1 tbs vanilla extract optional
- Whack all into a food processor or blender.
- Whizz for a few minutes until well combined.
- Transfer to a shallow, air tight container and freeze overnight.
It scoops best if you leave it out of the freezer for say 10 minutes before using.
It tasted beautiful in terms of texture and sweetness, but I’m not a fan of the fattiness of the sour cream. When you look at the nutrition stats below, it’s not too bad in terms of overall fat content. But I think I am more attuned to less fat these days and prefer that clean, fresh taste rather than fatty, buttery taste.
When I make it next time, I think I will put either cottage cheese in it like my high protein ice cream or low fat Greek yogurt. At least then it will fit more in our protein & fruit combinations, so we can eat it for breakfast in summer and have all macros balanced.
Here are the nutrition stats for the recipe above:
It makes 8 serves with the stats below for each serve…
5 g protein
I’m actually surprised that it has that much protein in it at all.
Anyway, at least I had a chance to try it and it was delicious. I will certainly do it again when I finish this batch.
Happy eating and experimenting.