Strawberry Ice Milk with Chunky Strawberry Sauce

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Over the years, Marie has developed a large repertoire of creamy, refreshing frozen desserts. By using skim milk and lots of ripe fruit, she gets the creaminess and flavor intensity of ice cream, with only a fraction of the fat. This ice milk, which adapts to any kind of berry, can be made with or without an ice-cream maker.

Ingredients

  • 3 pints small, juicy ripe strawberries, rinsed and hulled
  • ¼ cup plus 1 tablespoon

Method

  1. Set aside 4 perfect berries for garnish. Cut 2 pints of the berries into halves or quarters. Puree in a food processor with ¼ cup sugar and the milk until very smooth.
  2. Freeze