I had a sudden craving for strawberry ice cream a few weeks ago, but didn’t have any cream in the house. I did have rice milk and half-and-half, however, and decided that the mixture would be creamy enough to have a nice mouthfeel, but also lower in fat than a regular ice cream. Having a bottle of coke at the ready, I decided to macerate the strawberries in some of that instead of the usual white sugar and lemon juice. I felt like the mixture was missing something in the end, but a shot of Chambord raspberry liqueur amped up the taste, and it was suddenly delicious.
Rereading this, it sounds a lot like a Cook’s Illustrated article. Funny.
Low-Fat Strawberry Coke Ice Cream (makes about 1 quart)
- 1 1/2 lbs. strawberries, hulled and quartered
- 1/2 c. coca-cola
- 6 oz. half-and-half
- 8 oz. rice milk
- 1/2 c. sugar
- 1 oz. chambord raspberry liqueur
- Pour coke over the strawberries in a medium bowl. Let sit for an hour. Add all ingredients together in a blender, or in the mixing cup of a hand-blender. Blend until all ingredients are thoroughly mixed.
- Process according to the instructions in your ice cream maker, and then freeze until the correct texture, another hour or so.