Fresh Fruit Ice Cream
The vodka helps to keep the ice cream from getting icy.
I used strawberries for these recipes.
2 pounds fresh in-season fruit (strawberries, peaches, etc), chopped
2 cups heavy whipping cream
1 can (13.5 ounces) full fat coconut cream
½ cup powdered sugar or sugar substitute
2 tablespoons vodka
1 teaspoon orange extract
Pour the heavy cream, coconut cream, sugar, vodka, and orange extract into a deep mixing bowl.
Process the mixture with an immersion blender until thoroughly combined and the mixture thickens. Stir in the sliced fruit.
Cover the bowl with plastic wrap. Refrigerate the mixture for 3 hours to overnight to let the flavors develop.
Whisk the mixture and pour into a large loaf pan, cover and place into the freezer.
After about an hour, stir the mixture.
Return it to the freezer until frozen solid.
Let the ice cream sit on the kitchen counter for 15 minutes before serving.
4 oz cream cheese softened
1/2 cup heavy whipping cream
1/4 cup powdered sugar or sugar substitute
1 tablespoon lemon juice
1 cup (8-9 oz) fresh strawberries finely chopped
Place cream cheese, cream, sugar and lemon juice in a food processor and process until smooth. Add the chopped strawberries. and process
until the berries are incorporated.
Pour mixture into popsicle molds and freeze at least 4 hours. To unmold, run under hot tap water for 20 to 30 seconds, and then twist the stick to gently to release.