Thursday, July 6, 2017

3 Ingredient Homemade Strawberry Ice Cream

  • This past weekend, our family went strawberry picking at a local farm here in Barrie.  Needless to say, we arrived home with strawberries galore; some for snacking on throughout the week, and others destined for the freezer,  for future use in smoothies, jam, or pie baking!  I remembered that I had an easy recipe for strawberry ice cream in a magazine somewhere at home. Well, I found it and decided to give it a go.  You can find the original recipe online here: strawberry ice cream  This was my first attempt at making ice cream and you won't believe how simple it is to make.  All you need are three ingredients - strawberries, heavy cream, and sweetened condensed milk. And you don't need an ice cream maker, either! 
  • I've had quite a few people request the recipe since seeing my story on Instagram yesterday, so I thought I'd share it here with you today.  
  • I doubled the original recipe to serve the four of us here at home.  You can easily half the recipe, if you prefer.

  • Ingredients:

  • 450 g strawberries (rinsed, hulled, and chopped finely)
  • 2 cups heavy whipping cream (35%)
  • 1 300-ml can sweetened condensed milk
  • Directions:
  • Boil strawberries in a medium saucepan (do not add water) over high heat until they are mushy and all the liquid has evaporated, approximately 10 minutes. Strawberries should measure 2/3 cup after boiling.  Chill completely in the refrigerator. Add cooled strawberry mixture to sweetened condensed milk in a bowl and stir until well blended.  Set aside. 
  • Beat cold cream in a medium bowl using an electric mixer on medium speed, until soft peaks form. Reduce speed to low and beat in sweetened condensed milk/strawberry mixture until just combined.  Mixture should be smooth and fluffy. 
  • Pour mixture into a resealable container.  Freeze until firm, preferably overnight.  If you divide the mixture into two containers, it will freeze in less time.  Enjoy! 

After sitting for 8 hours in the freezer yesterday, the ice cream still wasn't as firm as I would like, so I left it in the freezer overnight.  It was the perfect consistency when I checked this morning.  Patience is key!  Although, my husband was perfectly happy to devour soft and melty strawberry ice cream after our dinner last night.  Ah-ha-ha!

You will not be disappointed with this recipe. This ice cream turned out incredibly creamy and berry delicious.  It's a keeper!  I hope you will enjoy adding it to your recipe box, as well!  

Tuesday, January 17, 2017

Cauliflower Chickpea Curry


1 large cauliflower, chopped into florets
1 carrot, peeled and sliced thinly
1 can of chick peas
2 tbsp coconut oil
3 tsp fennel seeds
4 garlic cloves, crushed
1/2 tsp ground turmeric
1/2 tsp curry powder
1/4 cup tomato passata (strained tomatoes)
1/2 cup water
salt to taste
3 tbsp creamed coconut


Chop cauliflower into florets. Peel and thinly slice carrot.  Drain chickpeas.  Set aside the cauliflower, carrots, and chickpeas.

Heat the coconut oil in a large skillet over medium heat.  Add fennel seeds and stir for for 1-2 minutes until aromatic.

Stir in the crushed garlic, ground turmeric, curry powder, tomato passata, and water. Bring just to a boil.

Stir in the cauliflower, carrots, and chick peas. Add salt to taste. Cover the skillet with lid and simmer over low heat for approximately 10 minutes, stirring every few minutes.

Final step is to stir in the creamed coconut. Continue to simmer for approximately 5 minutes or until coconut cream is incorporated and the cauliflower is tender.  Check for salt and adjust accordingly.

Serve warm and enjoy!