But the No-cooking ice cream or an ice cream made with condensed milk is more famous among American households. This recipe is known for its lesser number of ingredients and the simplicity. The interesting facts are the lesser calories involved and the health benefits we get from a real fruit.
Here is a strawberry Ice cream I made for hubby and his friends. Inspired by cooks.com website.
Ingredients:sweetened Condensed milk - 1 can (14 oz) (400 gm)
whipped topping - 8 oz container (250 gm)
strawberry - 20 number (see measurement *)
strawberry (finely chopped) - 2 tbsp
|The whipped cream, condensed milk and strawberries.|
|All the ingredients mixed before freezing.|
Wash and clean the strawberries. Remove the bracts / leaves.
Grind the fruits to get a smooth puree. Reserve 2 fruits for garnishing.
In a mixing bowl add the condensed milk and fold in the strawberry puree.
*(After pouring the condensed milk, measure the fruit puree in the same can. It should be almost 1.5 to 1.75 times that of that can).
Add the whipped topping and mix gently. Add the chopped strawberries. The fruits should be chopped finely, otherwise they taste like ice crystals.
Transfer to a container, close and keep frozen for nearly 4 hours.
|Strawberry ice cream served with sliced strawberries and blue berries.|
Serving suggestions:Makes nearly 15 big scoops.
Place the ice cream outside for 5 minutes for easy handling.
An ice cream scoop dipped in water makes the job easy.
Approximate calorie calculation:From fat-free condensed milk - 1300 Kcal
Whipped topping - 100 Kcal
Strawberry (8 fruits = 45) - 120 Kcal
Total calories in the whole batch = 1520 Kcal (approx)
1/15 of the above said will yield 100 Kcal. So it can be had as a safe and satisfying dessert.