Passover Strawberry Ice Cream is a no-cook, no-churn delicious frozen dessert that takes just minutes to prepare and is a perfect Passover treat! Use dairy free cream and voila! a dairy free dessert!
Passover Strawberry Ice Cream is a soft frozen dessert that is simple to make and can be prepared in a very short amount of time. Just whip it up, freeze, and have at-the-ready for a refreshing and delicious treat for the day of the seder and anytime during the holiday!
A little of my cooking background
I really wanted to title this blog “If I can make it, anyone can”, because – honestly – if I can make it, anyone can.
I never really liked cooking and when I was single, a meal for me meant grilled cheese, eggs, tuna, or something else that didn’t require effort or time.
When my kids were young, I was still able to get away with preparing only a small variety of easy meals, but the older they got, the more dishes I learned to make at their request.
Still, I insisted on keeping it simple.
Honestly, I never understood why some cooks unnecessarily complicate meals. I have seen recipes that have several ingredients that don’t really seem to add much, if anything, to the dish. So, why bother?
It has always been important to me that whoever eats at my table will have plenty to enjoy and that includes my kids (I never agreed with the “You will eat what is served or you won’t eat” ideology) and, because I keep it simple, I can prepare a variety of dishes in a relatively short period of time.
I have a philosophy regarding being a great cook: Prepare food according to the tastes of those who will be eating it and they will love your cooking!
As far as I am concerned, start with the basic ingredients that make the dish what it is, adapt according to taste, and voila! you are an amazing cook!
The bottom line is that while there are certainly delicate recipes out there for specialty dishes, making delicious meals doesn’t have to be complicated or time consuming. It’s not difficult to impress – just make sure it tastes good.
While some of the recipes on my blog are more time-consuming than others, they are all tried and true easy-shmeezy!
Of course, one always has to consider the conditions under which they cook. Weather (humidity, heat, cold), different types of ovens, different quality of pots, etc. – all of which can affect your cooking and baking.
Nevertheless, as I said, if I can do it, anyone can!
Food on Passover
Torah observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats and rye).
In addition, Torah observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronunced in Ashkenazi Hebrew). These include: legumes, corn, rice, and similar that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.
Many ovservant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).
Then, there are Ashkenazim who don’t eat “gebrochts”.
Gebrochts means “broken” in Yiddish – and in this case refers to matza that has absorbed liquid. Not eating gebrochts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition where they basically don’t mix anything wet with matza.
So, things like matzo sandwhiches, fried matzo, and even matzo balls are a no-no for them.
There is a joke that sums it all up:
On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.
Over the years, I have learned to adapt “normal” food for passover so that my family won’t complain about boring, tasteless, or repetitive meals.
I find that having good food and variety makes the week of Passover a very pleasant experience and I hope this recipe will help make yours just that!
A little about ice cream
This recipe clearly isn’t “real” ice cream, but more of a frozen desert.
Real ice cream is made by a involved process using milk, milk protein, sugar, ice, water, and air, which turns the mixture into foam as frozen air cells.
Nowadays, we have freezers in which to store our ice cream (and frozen desserts), but before refrigeration, making ice cream took quite a bit of effort and was only served for special events or on special occasions.
Before refrigeration, ice had to be cut from frozen lakes and ponds in the winter. The ice was then stored for later use (even in the summer) in ice houses or even in holes dug in the ground.
The pot-freezer method of preparing ice cream was by making it in a large bowl which was placed in a tub filled with crushed ice and salt to reduce the temperature of the ingredients to below the freezing point of water.
French confectioners used a method similar to the pot-freezer method, but used a covered pail with a handle attached to the lid (called a sorbetiere).
The hand-cranked churn replaced the pot-freezer method and also used ice and salt for cooling. This method was quicker than the pot-freezer method and produced a smoother ice cream.
Ice cream was initially sold by small businesses until a milkman, Jacob Fussell, began making small batches of it from left over milk and cream. Fussell opened the first ice cream factory in 1851 in Pennsylvania and moved his successful business to Baltmore in 1854.
Fussell, known today as the Father of the Ice Cream Industry, opened more factories in other cities and taught the business to others who opened their own factories. The mass-production of ice cream made it more affordable and more accessible to everyone and was no longer a dessert just for the rich.
Popularity increased even more with the invention of the household freezer in the 1920s, when it became much easier to store the frozen dessert.
Ice cream is a beloved dessert and some people will go to some extreme lengths to get their hands on the treat. For example, during World War II, American fighter pilots in the South Pacific found an ingenious way of making ice cream.
The attached 5- gallons cans to their aircraft. The cans were fitted with small propellors spun by the slipstream which drove a stirrer, which agitated the mixture, which froze in the high altitude of the planes as they flew. B-17 crews and others found similar methods of making ice cream during the war.
Today, getting ice cream is simple and inexpensive and the flavors are numerous. Many households have their own ice cream machines for at-home preparation.
Passover Strawberry Ice Cream is more of a frozen dessert than a “real” ice cream, but it is easy-to-make and delicious. So enjoy!
Passover Strawberry Ice Cream
Homemade no-churn soft strawberry ice cream, kosher for Passover
Ingredients
- 1 8-ounce container of whipping cream, kosher for Passover (or use dairy free whipping cream)
- 6 - 8 ounces of ripe or frozen strawberries
- 3 eggs
- 1/2 c sugar
- 1 teaspoon kosher for Passover vanilla or to taste
Instructions
- Whip whipping cream until stiff.
- Blend strawberries in a blender.
- Add blended strawberries, eggs, sugar, and vanilla to the whipped cream.
- Whip all together well.
- Freeze for 8 hours or until stiff *
Notes
* This is a soft ice cream so it won't get hard and the freezing time depends on your freezer.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 476Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 207mgSodium: 76mgCarbohydrates: 58gFiber: 7gSugar: 43gProtein: 8g