Every year we go strawberry picking at a local farm on John’s Island and we pick more berries than we know what to do with. I then spend the next week making strawberry pancakes, strawberry shortbread, strawberry cookies, and the kids’ absolute favorite: homemade strawberry ice cream. It’s the easiest recipe you’ll ever find and no fancy ice cream machine is necessary.
And because I hate having to scroll all the way to the bottom of a blog post to find the actual recipe, with no further adieu, here is how the ice cream is made:
Ingredients:
per one serving:
step one:
Wash your strawberries and slice and dice them up into small pieces. Some people might choose to puree the strawberries but I like the taste and look of having diced strawberries.
step two:
In your small 1/2 gallon ziplock bag, add the half and half, strawberries, sugar, and vanilla. Seal the bag very tightly removing the excess air and ensuring nothing is blocking the zip up part of the bag.
step three:
In the larger gallon ziplock bag add the ice, the salt, and the smaller ziplock bag that contains your ingredients (so at this point you should have a bag inside a bag). Close the bag up tightly and shake for ten minutes. You can also squeeze bags but we found squeezing requires a bit of extra time. Use a dish towel for your hands if the bag gets too cold to touch, especially for little hands who like to help! Once the ingredients start to firm up to the perfect ice cream consistency, remove, serve and enjoy!
