Strawberry Soda Ice Cream


When I saw this recipe in the "Food Network Magazine July/August 2012” I had to buy the magazine.  I modified the recipe a little because I always have cream and milk on hand but would have had to buy half and half, and I used regular cream soda. 
It was sensational.  Myrna’s comment was “Who would have thought cream soda would make such a difference!”   I think thawing the strawberries also helps.  This recipe doesn't require any cooking either, which makes it pretty easy.              
                        Strawberry Soda Ice Cream  
  14           Ounces  Sweetened Condensed Milk -- 1 can
  1             Cup  Whole Milk
     3/4      Cup  Cream Soda -- Big Red or Regular
  1             Cup  Heavy Cream
  6             Ounces  Frozen Strawberries -- thawed and mashed
Whisk the ingredients in a medium bowl.  Churn in an ice cream maker.  Transfer to an airtight container and freeze until firm, at least 2 hours to 4 hours.
If using regular cream soda, add 2-3 drops liquid red food color to mixture before churning.  If desired, coarsely chop 4 or 5 extra frozen berries in the food processor and add them to the mixture.
2012 Cost:  $2.86 per recipe
Original recipe 1 1/2 cups half and half and 1/2 cup heavy cream with 1 cup strawberries
  "1 Quart"
Per Serving: 309 Calories; 16g Fat (46.5% calories from fat); 6g Protein; 37g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 92mg Sodium.  Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.

2 comments:

  1. This is my favorite strawberry ice cream. Great stuff

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  2. Made this recipe over the holiday weekend for my family. Everyone loved it! I thought it was best right out of the ice cream freezer before it hardened in the deep freeze but either way it was a big hit! Yummy! I used regular cream soda since I couldn't find Big Red and I did need any food coloring as the mashed strawberries added enough color to make it a nice pink. Thanks!

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