I’m a big believer in . . .
Letting kids help in the kitchen. I’m also a big believer in sanity, and sometimes these values collide. “Let’s make breakfast together!” can – and has – quickly devolved into the following phrases.
Ummm, why are the eggs in the cast iron grill pan? How are you going to scramble them?
Top left . . . no, your other left.
Yes, cinnamon and cumin do look the same – but they taste VERY DIFFERENT. (Blech!)
Still, as someone who began married life not knowing how to make much more than hamburgers and spaghetti, I know the value of these practice sessions. Whether it’s something simple like grating cheese for grain-free mini-pizzas, measuring herbs for sweet dreams tea, shredding chicken for tortilla soup, or something more advanced, I know they’re developing skills that will last for a lifetime.
Though obviously not the focus in my kitchen, desserts are one of the potami’s favorite things to make. This no-cook strawberry ice cream recipe is perfect for those who are just learning. Little hands can cut strawberries with a butter knife, measure/pour ingredients into a bowl, and mash the strawberries with a potato masher – or their fingers! Then all that’s really left to do is toss it in the blender and pour the chilled mixture ice cream maker.
When all is said and done you’ve got fresh, creamy ice cream that is bursting with flavor, barely any mess to clean up, and kiddos who are building confidence in the kitchen. Pretty sweet, huh? Don’t be surprised if they ask you for a copy of The Nourishing Traditions Cookbook For Kids so they can learn more!
Strawberry Ice Cream Recipe
Yield 1 quart
- 1 pound strawberries (about 4 cups – previously frozen strawberries can be used if thawed)
- 2/3 cup sucanat/rapadura (where to buy sucanat/rapadura)
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt (where to buy sea salt)
- 2 cups cream
- Natural red food dye – Optional. I didn’t use any in the ice cream pictured. (where to buy natural food dye)
- Optional – 2 tablespoons rum or vanilla extract made with vodka or rum.*
- Trim tops off the strawberries and cut them in half. Place them in a bowl along with lemon juice, salt and sucanat, then mash with a potato masher.
- Pour strawberry mixture into a blender with the cream and rum if using. Puree until smooth. (If you have an immersion blender, you can puree in the bowl.)
- Cover and chill for at least four hours. I usually make mine a day in advance and chill overnight.
- Pour mixture in an ice cream maker and churn according to manufacturer's instructions. Enjoy right away as a soft-serve, or transfer to a container and place in the freezer until firm.
*This keeps the ice cream from becoming as hard as a rock. As I mention in my post on making homemade eggnog, Appleton Estates rum is non-GMO. I prefer not to add rum in this recipe, so I let the ice cream soften at room temperature for a little while prior to serving.
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