Strawberry Ice Cream

Strawberry Ice Cream

This strawberry ice cream harbors a hint of tangy orange.

From EatingWell: July/August 1994
Yield: about 1 quart, for 6 servings
Active Time: 15
Total Time: 45


  1. 1 1/2 pints strawberries, hulled
  2. 2 tablespoons orange juice
  3. 1 1/2 cups Marshmallow Fluff
  4. 1 cup low-fat milk
  5. 2 teaspoons orange liqueur, (optional)


  1. Puree strawberries with orange juice in a food processor. Transfer to a bowl. Add Marshmallow Fluff and mix with a whisk until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Add milk and orange liqueur, if using, and mix well. If necessary, chill until cold.
  2. Pour into the canister of an ice cream maker and freeze according to the manufacturer’s instructions.


Nutrition Per Serving: 124 calories; 1 g fat (0 g sat, 0 g mono); 3 mg cholesterol; 28 g carbohydrates; 2 g protein; 1 g fiber; 42 mg sodium; 120 mg potassium.

Nutrition Bonus: Vitamin C (75% daily value).

2 Carbohydrate Serving

Exchanges: 1 fruit, 1 other carbohydrate