You’re probably scratching your head thinking Strawberry & Vanilla Ice Milk, what’s this? Well it’s a kind of cross between ice cream and sorbet. It has a harder consistency than sorbet and is a bit flakier than ice cream but the wonderful thing about this dessert is that it’s incredibly low in fat as there is only 1.7% fat in skimmed milk (my bottle at least). It’s also incredibly frugal as milk is so much cheaper than cream. I had an idea to make strawberry ice cream but couldn’t bring myself to buy a large pot of cream both due to both the expense and the thought of all those calories. So when I got home I Googled “milk ice cream” and found this recipe for Simple Vanilla Ice Milk which I then set about adapting. My whole family loved this ice dessert as it was both refreshing and delicious with the taste of fresh strawberries and vanilla.
This was also the perfect opportunity for me to try out the new gadgets that Oxo had just sent me. I used the Oxo Good Grips Strawberry Huller to prepare my strawberries and after a little practice got into the swing of punching, twisting, scooping and pressing the button to deposit the stalk and hull. The button was a little stiff to use but you could also just flick the hull out on most occasions. I was also sent the Oxo Good Grips Beak Ice Cream Scoop which is particularly suited to hard ice creams. Due to its pointed beak it was so much easier use and made light work of all the hard ice creams I tried it on including this recipe! There is also a really useful “easy release” button so that your ice cream doesn’t stay stuck to the scoop. This product is a real winner but don’t put it in the dishwasher like I did (it even says so on it) or it will lose its shiny look.
Looking at the pictures I realised my 9 year old daughter actually made this recipe so why don’t you get your kids making some Strawberry & Vanilla Ice Milk this summer!
Here’s a step by step guide:
As this dessert is so much cheaper to make than normal ice cream I am entering it into Credit Crunch Munch which is run by myself and Helen at Fuss Free Flavours and being hosted by Sian over at Fish Fingers for Tea this month. As this recipe is made from scratch I am also sending it over to Javelin Warrior’s Cookin w/luv Made with Love Mondays event. Strawberries are very much in season so I’m entering Ren Behan’s Simple and In Season event and finally I’m entering Chez Foti (hosting) and Delicieux’s Four Season Food Challenge where the them is Barbecues and what better dessert could you have at one of those!
- 250g Strawberries
- 1 tbsp Vanilla sugar
- 100g Castor sugar
- 1 ltr Semi-skimmed Milk
- Hull and chop the refrigerated strawberries into tiny pieces.
- Stir in the vanilla sugar and put in fridge.
- Mix together the milk and sugar thoroughly in a bowl and then add the strawberries.
- Using a jug pour the mixture into an ice cream maker until stiff (about 40 minutes).
- Scoop the mixture into a tupperware and freeze for another 6-8 hours before serving.
NB: Thank you to Oxo for my gadgets, all views are my own and I was not paid.