Instant Strawberry Ice Cream
Serves: Makes a generous 3 cups, serving 6
  • 1 pound fresh strawberries, hulled, halved if large, and frozen
  • ½ cup agave
  • ¾ cup evaporated milk
  1. Place frozen berries in a blender canister add agave and milk. Thoroughly blend on highest setting, stopping and stirring the mixture 3 or 4 times to evenly process, so that the ice cream is smooth with small bits of strawberries. Transfer to a shallow pan and freeze to a scoopable texture, about 1 hour.
You can serve this ice cream straight from the blender, soft-serve style or put it in the freezer for a few minutes to set up. When strawberries aren’t in season, simply buy frozen strawberries. Garnish this light, frozen treat with extra sliced strawberries if you like. If you don’t want to use agave, simply substitute an equal amount of sugar.
Recipe by Three Many Cooks at