Last October, you might have noticed Ellen’s coverage of Bic’s ballpoint pens “for Her.” She did a spoof advertisement for the pens, which come in pink and purple, and are supposedly designed for a woman’s hand. As we were testing this ice cream, one of my friends said, “I don’t know. It’s kind of like ice cream for ladies. Just the way it’s so light and delicate.” After I picked my brain up off the floor, well, after a man picked it up for me, I thought–Ice cream, for her. Brilliant! Women will love this. Here is my product endorsement for strawberry no-churn ice cream with Campari swirl, a la Ellen. Enjoy. :)
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Ladies! Our day has come. In recent years, women have been eating more and more man food. Blech! I’m here to introduce you to a proper women’s dessert. This strawberry ice cream is palatable in every way to the female psyche and physique.
Too many years we have spent eating savory, strong flavors. Dark chocolate, pungent nutmeg, spicy ginger, hearty oats–these are not food for our gentle tastes. We need sweet, simple flavors and delicate textures to satisfy our sweet tooths without compromising our figures. This strawberry ice cream is everything women’s food should be–soft and cool with a smooth, easy texture. No chewing, crunching, or slurping required.
To make this gentle dessert, you can use skills you’ve already learned in the rest of the house–fluffing and folding. If you have to purée a little bit, don’t worry, it’s just like making baby food.
No longer must you worry that chocolatey, caramel-y, manly desserts will stain your gloves. This ice cream spares you that embarrassment. And let’s not forget, it comes in the primary lady color: pink.
So, for your next ladies’ day in, choose strawberry no-churn ice cream; it’s “for Her.”
Okay, I’m done. But really–this idea about man food versus chick food gets my goat sometimes.
All snark aside, this ice cream is really cool. If you don’t have or want to invest in an ice cream maker, this technique makes homemade ice cream possible. It doesn’t even have a slightly icy texture, like the pure banana ice cream that’s been kicking around the Web (that I still like, but wasn’t that popular with all of my testers). It’s really creamy and smooth, and if, like me, you don’t totally mix in the cream and the banana, there will be these yummy pockets of just cream or just banana. And my work with the strawberry Campari swirl was nothing short of game-changing. The alcohol keeps the swirl from getting too solid (and jaw-breaking) in the freezer, but it also adds a bitterness that shakes it up.
Okay, fine. I got the idea of mixing alcohol with the berries from The Vanilla Bean Blog.
Confession: I ate this ice cream on a breakfast waffle. :)
Strawberry Banana No-Churn Ice Cream with Campari Swirl
Inspired by Strawberry Rosemary No-Churn Ice Cream on The Vanilla Bean Blog
Makes enough to fill a standard loaf pan (8.5 x 4.5 ish)
1 scant quart banana, diced and frozen (about three medium bananas)
1 scant quart strawberries, rinsed, hulled, and sliced
¼ cup honey
2 cups heavy cream
14 oz. can sweetened condensed milk
1 teaspoon lemon juice
2 Tablespoons Campari
Before you start: Before making the ice cream, slice three bananas into ½-inch chunks and freeze in a single layer. I did this the night before.
1. Prepare the banana: In a food processor, blend frozen banana chunks until a creamy purée with soft peaks forms. Return to freezer until ready to use.
2. Cook strawberries, honey, and salt in a medium saucepan over medium-high heat for about 5 minutes, mashing to release juices. Strain out liquid and set aside.
3. Purée remaining strawberry chunks and seeds with the Campari. Refrigerate until ready to use.
4. Add lemon juice and sweetened condensed milk to strained strawberry juice. Refrigerate until ready to use.
5. Whip 2 cups of creams to form stiff peaks, either in a stand mixer or by hand, which will work but may take a bit more power.
6. Using a rubber spatula, fold one third of the whipped cream into the strawberry juice/sweetened condensed milk mixture, being careful not to flatten out the whipped cream. Then mix in half the frozen banana, folding gently. Don’t worry about getting every single chunk mixed–the pockets of banana and cream are super tasty in the final product. Continue gently folding with the second third of the whipped cream, then the last half of the banana purée, and then the final third of whipped cream.
7. Pour into loaf pan for freezing/storing. Drizzle the puréed Campari strawberries over the ice cream, then use something long and stick-like to swirl it in (a chopstick or skewer works like a charm). Freeze until frozen! I just waited overnight.