Post reply

The message has the following error or errors that must be corrected before continuing:
Warning: this topic has not been posted in for at least 365 days.
Unless you're sure you want to reply, please consider starting a new topic.
Other options
Verification:
Please leave this box empty:
Type the letters shown in the picture
Listen to the letters / Request another image

Type the letters shown in the picture:
Three blonde, blue-eyed siblings are named Suzy, Jack and Bill.  What color hair does the sister have?:
Please spell spammer backwards:
Shortcuts: ALT+S post or ALT+P preview

Topic summary

Posted by hezzier
 - June 21, 2020, 09:45:01 PM
Tonights version was mixed berry with strawberries, blueberries and raspberries...used 1/3 C sugar...delicious.  Might be trying cherry next.
Posted by spacecanada
 - June 21, 2020, 01:00:08 PM
Nice!

We just made a very similar coconut ice cream recipe from Chocolate Covered Katie, where you mix everything, freeze solid in ice cube trays, and then blend up the frozen cubes in a high speed blender to make as much as you need. We used some fresh local strawberries and it was divine.
Posted by hezzier
 - June 21, 2020, 09:30:57 AM
https://www.allergicliving.com/recipes/fresh-strawberry-ice-cream/

We made this the other night and it was good, but we decided since we had a slightly overripe pineapple that we should try that next.  It was definitely more flavorful that the strawberry.  We cut the sugar to 1/2 cup and it tasted fine with both flavors.  Today I have blended a mixed berry flavor (strawberries, blueberries and raspberries) and cut the sugar to 1/3 cup, but there was extra fruit.  If you make it in the afternoon and freeze it, it will still be soft after dinner, but the next day gets a little hard to scoop.