By adding just 3 ingredients to frozen cherries you’ll have a super luscious frozen treat – Simple Cherry Ice Cream. You can make this scoopable ice cream with frozen peaches, strawberries, blueberries, raspberries, or more!
It’s Healthy Kitchen Hacks Wednesday – the day we share our favorite time-saving kitchen tricks and cooking shortcuts to help you make healthy and delicious meals.
Frozen banana ‘nice’ cream is, well, nice. But this Very Cherry Ice Cream is better.
By using this Healthy Kitchen Hack you can have infinitely better texture and creamier flavor using any frozen fruit: peaches, strawberries, blueberries, raspberries, even apricots, plums or bananas you’ve frozen.
But the main ingredient is still frozen fruit. #winwin
Regular ‘nice’ cream is usually just frozen bananas whizzed in the food processor until it forms a cool ‘creamy’ treat. This real fruit snack is a dream for moms and kids (and dietitians!) because it’s quick and is real fruit.
But, banana ‘nice’ cream treat has a few drawbacks:
- It begins melting almost immediately.
- You can’t freeze it for later – because it gets rock hard.
- If you want to eat it later, you’ll have to get out the food processor, and re-process it.
- When re-processed, it turns a not-so-lovely shade of brown.
Enter: Simple Cherry ‘Nice’ Cream! Simple Cherry 'Nice' Cream with just 3 ingredients is infinitely better than banana 'nice' cream! @tspcurry Click To Tweet
By adding just THREE ingredients to your frozen-fruit-nice-cream you will have a super luscious frozen treat the day you make it – and you can freeze it for later with excellent (and delicious!) results.
1. Plain Greek Yogurt – Use reduced-fat (2%) or full-fat varieties
- Greek yogurt blends with the frozen fruit and becomes frozen.
- The now-frozen Greek yogurt keeps the ‘nice ‘cream from melting immediately because the frozen solids (proteins and fats) don’t melt immediately.
- Sugar is known for its sweetness (or should we say is villainized for this quality!)
- But actually, you really need sugar in ice cream for a scientific reason: It makes it creamy!
- By adding sugar, you keep water and cherry juice from forming ice crystals – and being icy instead of smooth and creamy.
- I used a whole half teaspoon of good vanilla.
- Alcohol doesn’t freeze at the temperature of your freezer. So the alcohol in the vanilla helps keep the Simple Cherry Ice Cream very scoop-able hours after freezing.
- You can scoop out cherry yumminess even the next day – if you have any leftover!
Now here’s a question, do you prefer cake cones or sugar cones? Have you ever made frozen fruit ‘nice’ cream?