| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 2 16 oz boxes strawberries
- 1/2-1 cups white sugar to taste
- 2 tsp vanilla sugar
- 4 egg whites *See recipe notes
- 2 tbsp freshly squeezed lemon juice
Ingredients
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Instructions
- Wash the strawberries, remove the tops and place into the food processor. Pulse until smooth. A few small pieces are fine.
- Place the strawberries into a KitchenAid mixer bowl along with the sugars, egg whites and lemon juice.**See recipe notes
- Start your mixer on low and slowly make your way to highest speed. Let it whip until it triples in size, around 10-15 minutes.
- Pour into whatever you feel like freezing it in. You can pour it into a Tupperware and then using an ice cream scooper, scoop it out to serve or you can pour into a round pie dish and serve as triangular pie pieces.
- Place in freezer and allow to freeze for at least 2 hours and up to 6 months.
Recipe Notes
*You can make cured yolks with the yolks if you don't want to throw them away. Follow this recipe!
**If you want to know how much sugar to put, first only place the strawberries with the sugars and lemon into the bowl, mix, taste and adjust, then add the eggs.
