Easy Strawberry Icecream | How to Make Strawberry Icecream
This homemade easy strawberry icecream is a smooth and creamy textured naturally flavored ice cream recipe made with fresh strawberries, beetroot, sugar, milk, and non dairy whipping cream. This best strawberry icecream is made without the use of any artificial colors and chemicals.
Ingredients
- 50 gm beetroot
- 150 gm strawberries
- ½ cup toned milk
- 2 tbsp icing sugar
- 250 ml non- dairy whipped cream
Instructions
Steaming of beetroot
- Boil water in a pan, put a big sieve on it and place thinly sliced beetroot and steam them for 2-3 minutes. Switch-off the flame and let them cool a little bit.
Making puree of strawberries and beetroot
- In a mixer-grinder, add chopped strawberries, steamed beetroot, icing sugar, and toned milk. Grind it into a fine paste.
- Transfer this mixture into a bowl and put it in the refrigerator for at least 2-3 hours.
Final making of ice-cream
- Place a mixing bowl and hand beater rods in the freezer for about 30-40 minutes.
- Now transfer whipping cream into the chilled mixing bowl and whip it at medium speed till it forms soft peaks.
- Take out the frozen strawberry beetroot paste, break the ice crystals and transfer into another bowl.
- Whip it for about 2-3 minutes.
- Fold this mixture gently into the whipped cream.
- Pour it in a freezer-safe container and cover with a cling film touching the surface and close the lid. Put it in the freezer to set for about 8-10 hours or best overnight.
- Take out the container, leave it on the kitchen counter for 4-5 minutes and then scoop out the ice cream in the serving bowl and serve. Decorate with nuts or chocolate chips. ENJOY!
Video
Notes
1. Always use chilled cream for whipping.
2. Keep the container and beater attachments in the freezer about half an hour before the whipping of cream.
3. Mix whipped cream and ice cream mixture gently without disturbing the air-filled during whipping.