Strawberries were in season when we were in California, and this coast is now enjoying that fact by way of sumptuous bright red discounted California strawberries in our grocery stores. I let Lux pick a recipe out of the Simply in Season Children’s Cookbook for us to make together. That book’s a good one–a big spiral bound thing with bright photos. Within it, all the recipes are organized by what’s in season. She picked strawberry dream cream, a delicious spring frenzy that ends up tasting like ice cream but does not involve an ice cream maker.
strawberry dream cream,
- 3 cups of mashed strawberries
- 2 cups whipping cream beaten until soft peaks formed
- 1 can sweetened condensed milk
- 1 cup of water
- 1/3 cup of sugar
- 1 teaspoon of vanilla
- 1 pinch of salt
Add everything, including the mashed strawberries, to the whipped cream and beat with an electric beater. Pour the mixture into a 9 x 13″ pan. Freeze for three hours. Remove from freezer, scoop back into the bowl and beat again until smooth, but not melted. Distribute into popsicle molds, or bowls and freeze for another three hours.
* I didn’t see a lot of consistency change between the two freezings & mixing, so I think you could experimentally skip the last step. We kept ours uncovered in the freezer, in small ramekins, for up to a week and tasted delicious throughout the time.