Strawberry Mango Soft Serve
Don’t have an ice cream maker? That’s no problem! All you need for this recipe is frozen fruit, egg yolks and a blender or food processor. Although I do have a dust-covered Cuisinart ice cream maker in the back of my pantry, “blender ice cream” is the only ice cream I make. It’s a simple, healthy treat.
Frozen strawberries and mangoes – I always have a couple bags of Trader Joe’s frozen organic fruit in my freezer. Trader Joe’s often caries both organic frozen strawberries and organic frozen chopped mangoes, which are my favorite. If you can’t find frozen mangoes, just peel and chop fresh mangoes and then freeze to use in this recipe.
Egg yolks – Egg yolks provide a creamy, rich and fluffy texture to this soft serve without the need for dairy products. When blended with the cold fruit, it makes the mixture thick and silky.
You’ll notice that the egg yolks are used raw. Four years ago, I would have scoffed at this recipe and thought, “Salmonella in a bowl? No thanks!” However, in earlier generations, raw egg yolks were revered as a highly nutritious food for those with compromised immune and digestive systems, such as the elderly and chronically ill. Raw egg yolks are a healthful traditional food… with one caveat: make sure you source fresh egg yolks from chickens roaming in fresh pasture. I get my pastured eggs from a local farmer. Pastured eggs have an extremely low risk of salmonella, according to ethical farming trailblazer Joel Salatin:
So far, not one case of food-borne pathogens has been reported among the thousands of pastured poultry producers, many of whom have voluntarily had their birds analyzed. Routinely, these home-dressed birds, which have not been treated with chlorine to disinfect them, show numbers far below industry comparisons. At Polyface [Joel’s farm], we even tested our manure and found that it contained no salmonella.
You can read more about the safety and nutrition of raw egg yolks in my post here.
- 1½ cups frozen mango pieces
- 1 cup frozen strawberries
- 4 egg yolks from pastured chickens
- You can use a high quality food processor or high powered blender to make this recipe. I use this Ninja blender, which works very well and is a more economical alternative to a Vitamix.
- Put the frozen fruit with about 2-3 Tbs. of water in the blender or food processor. Pulse until finely chopped. Add the egg yolks and then process until you get a creamy ice cream. This may take a couple of minutes. If necessary, add a small splash of water if the fruit won't blend.
- Serve immediately for soft serve or freeze for an hour for a more firm ice cream.
Have you made blender ice cream before?