I’m back with another drool-worthy ice cream recipe! Of course, as usual, you can whip up this tasty batch of creamy goodness in a matter of seconds thanks to the amazing invention that is the Vitamix.
We’ve actually made many batches of classic strawberry ice cream. I just haven’t blogged about it yet because it has always been late in the evening—resulting in horrible lighting for pictures. I promise a post will be coming soon, though!
At any rate, kiwis were on sale recently, so we knew we had to turn them into ice cream! However, I was a little worried that their tartness might be a bit much.
That’s when it hit us! Why not add a tropical twist to our tried and true strawberry flavor?
It worked beautifully!
The strawberries perfectly balance out the tartness of the kiwi.
Try it and let me know what you think!
Question of the Day: What’s your favorite fruit? Let me know in the comments! (Mine? I can’t pick!! Don’t make me pick!)
- Cream (heavy/whipping) - 1 cup
- Vanilla extract (pure) - 2 T
- Sugar (pure) - 2 T
- Strawberries (frozen) - 250 g
- Kiwi (frozen) - four
- Salt (pure) - just a pinch
Option 1: Make-Ahead Mix (This will result in firmer ice cream.)
Mix the cream, vanilla, and sugar in the Vitamix until well-blended.
Place the mixture evenly in a shallow tupperware container, and then freeze it for several hours.
When ready to serve, blend the frozen mixture along with the fruit and a pinch of salt. It will be very thick. Blend on the variable setting and slowly work your way up in speed while using the tamper to push the frozen fruit down until you reach your desired consistency.
Option #2: Thirty Seconds to Get in My Belly (This will not be quite as firm as the make-ahead mix, but will still be much firmer than soft-serve.)
Pile all of the ingredients into the Vitamix.
Blend on the variable setting and slowly work your way up in speed while using the tamper to push the frozen fruit down until you reach your desired consistency.