Strawberry Pink Lemonade Ice Cream: Blog With Friends

Today’s post is the next in our series of Blog With Friends themed collaborations. Each month a group of bloggers get together and each publish a project based on a theme. What I love about his partnership is that it's not bloggers with similar interests or strengths but a diverse group coming up with a variety of posts. In any given month we may a recipe, sewing tutorial, crocheting, crafts project, book review, and/or technology post all related to the theme of the month.

This month's theme is Ice Cream.

There will be individual project pictures and links to what everyone else has to offer at the end of my post, but here's a peek at what we all came up with:

I made Strawberry Pink Lemonade Ice Cream.

Strawberry Pink Lemonade Ice Cream

You'd think that choosing a food theme would be pretty exciting for someone who develops recipes, wouldn't you? You'd think it would be so much easier than trying to tie a recipe to a theme having nothing to do with food, wouldn't you? Well, not so much. For the first time I was really stumped. 

I mean, I'd made a Chocolate Ice Cream Cake in the past, and a Lemon Raspberry Ice Cream Cake as well as sundae toppings, and just last year for another Blog With Friends post I'd made a Giant Party Bowl Ice Cream Sundae. So the challenge was what I could do that's new. 

I know that all over the interwebs all the rage now is no-churn ice cream. I'd never made one. I don't know whether the taste or the consistency would be close enough to churned ice cream (which, btw, I've never made before either, but I'm damn good at picking out flavors from the grocery store freezer).

I started doing some research, and at the same time I asked my friends and followers (you're one, right?) on my Baking In A Tornado Facebook Page what flavors they like. Good news: there were a myriad of great choices. Bad news: I wasn't going to be able to make them all. I found what looks like a base recipe that most people start with, then (marrying a few suggestions from my friend Dawn of Spatulas on Parade) chose my flavors. Now just to try it out and see if I had a delicious dessert or a (not so) funny disaster story to tell (wouldn't be the first).

Success! And it was really easy too.

Start with your ingredients, it doesn't take many.

I chose to place a long strip of plastic wrap in my pan, figuring it would not only help me take it out of the pan if I chose to slice it, but would also fold over the top for storage once it was frozen.

I prepared the different components before putting it all together. I mixed the lemonade with the sweetened condensed milk, chopped the strawberries really small, then mixed the jam with the lemon juice and whipped the heavy cream.

Mix the strawberries into the condensed milk mixture.

Then fold in the whipped cream.

I didn't want to mix the jam in, so I swirled it, doing that in 3 layers until the entire mixture was ready to go into the freezer for at least 6 hours. Pretty, isn't it?

Well, it was as delicious as it was pretty. 

Definitely going to make a homemade no churn ice cream again. The flavor options are endless.

As always, any time you make one of my recipes, feel free to post a picture of it to my Baking In A Tornado Facebook Page. I'd love to see it!

Be sure to visit all of this month's other Blog With Friends projects:

 



Lydia of Cluttered Genius shares Non-Food Rewards.









Melissa of My Heartfelt Sentiments shares Ice Cream. 






 





Dawn of Spatulas on Parade shares her recipe for Tropical Sugar Free Ice Cream.





 




Kia of The Ground Beneath my Feet shares Dondurma - Now You Have it, Now You Don't, Buying Ice Cream in Istanbul. 




 


Tamara of Part-time Working Hockey Mom shares Ice Cream and Psychology.

Strawberry Pink Lemonade Ice Cream

                                                                          ©www.BakingInATornado.com

Printable Recipe

Ingredients:
1 can sweetened condensed milk
1/2 cup of concentrate from a can of pink lemonade concentrate
1/2# fresh strawberries
1/2 cup strawberry jam
1 TBSP lemon juice 

2 cups heavy cream

Directions:
*Place the lemonade on the counter for about 10 minutes.
*Using a long piece of plastic wrap, line a 9 X 5 loaf pan so the plastic wrap lines the inside of the pan and hangs over both sides. Place in the freezer.
*Whisk together the strawberry jam and lemon juice. Set aside.
*Rinse, pat dry, hull and chop the strawberries into small pieces. Set aside.
*In a large bowl, whisk together the sweetened condensed milk and 1/2 cup of the lemonade concentrate. Mix in the chopped strawberries.
*Beat the heavy cream until stiff peaks hold. Fold the whipped cream into the condensed milk mixture.
*Remove the loaf pan from the freezer. Pour approximately 1/3 of the ice cream mixture into the pan. Drizzle about 1/3 of the jam mixture over the top and, using a toothpick, swirl into the the ice cream. Repeat two more times.
*Freeze for about 6 - 8 hours (best if left overnight). Once your ice cream is completely frozen, store in the pan with the long ends of the plastic wrap folded over the top.