Emmie Lou's Strawberry Ice Cream
This ice cream is easy. It uses no eggs. Just place the ingredients in your ice cream maker and turn it on.
This two-ingredient Blueberry Sorbet could not be easier to make. With frozen blueberries and juice on hand, you can create this icy and refreshing treat in a matter of minutes and serve it over cakes, cookies, bars or fresh fruit. Since it’s so simple and delightful, Blueberry Sorbet is also fantastic served on its own.
Ingredients
- 4 cups fresh or thawed, frozen blueberries
- 1 can (6 ounces) frozen apple juice concentrate
Preparation
- In the container of a food processor or blender, combine blueberries and apple juice concentrate
- Whirl until liquefied
- Pour into a 11 X 7-inch baking pan
- Cover and freeze until firm around the edges, about 2 hours
- With a heavy spoon, break frozen mixture into pieces
- Place mixture in a processor or blender container
- Whirl until smooth but not completely melted
- Spoon into a 9 X 5-inch loaf pan
- Cover and freeze until firm. Serve within a few days
About this recipe
Quick notes:
- Yield: 4 cups
- Per portion: 112 calories, 1 gram protein, ½ gram fat, 28 grams carbohydrate, 15 mg sodium, 244 mg potassium, 0 mg cholestero
- Number of servings (yield): 6
Recipe courtesy of the US Highbush Blueberry Council
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