Fresh Strawberry Ice Cream is an old-fashioned favorite when made simply with strawberries, sugar, and cream (or milk). Just a few ingredients adds up to a summer ice cream treat that everyone loves.

Strawberry ice cream melts into deliciousness about as fast as you can eat it. This is light, creamy, smooth homemade ice cream with bits of strawberries mixed throughout.

Top a scoop of this Strawberry Ice Cream with Simple Berry Sauce or Homemade Chocolate Sauce and serve it over Double Chocolate Brownies for a dessert that any fan of chocolate-covered strawberries will love.

Fresh Strawberry Ice Cream

The MOST IMPORTANT thing to remember when making ice cream with fresh strawberries is to taste the berries.

It sounds overly simple, but the berries will contribute nearly all of the flavor to this recipe. If the berries are sweet and flavorful, the ice cream will be fantastic.

However, flavorless fruits will not be magically transformed into great ice cream. The resulting ice cream when working with subpar fruits is going to be very bland.

Often you can get away with subpar berries for cobbler, cake, or a crisp, because the cooking process enhances the flavors in a way that the simplest of ice creams will not be able to do.

I’ve been making this Strawberry Ice Cream for over ten years now and I’m happy to tell you that milk, half and half, or a combination of milk and cream may be used to make this ice cream. 

If you choose to make this

This potato salad made with roasted potatoes is a whole new world of potato salad awesomeness and you need to try it asap.

A tangy creamy dressing coats every bite of this salad along with hard-boiled eggs, olives, and pickles. Roasting the potatoes provides a richer potato flavor for the salad in addition to giving a better texture to the potatoes.

Potato Salad with Roasted Potatoes

Oh, how I love potato salads. I’ve shared so many potato salad recipes here, I really can’t pick a favorite. This one has been in the rotation for over ten years though and it’s definitely one of the recipes I make the most frequently.

Have you tried roasting the potatoes for potato salad? Roasting is a bit of a gamechanger. No mushy potatoes, no overcooked bites, just perfectly tender fluffy potatoes in a tangy dressing.

My favorite add-ins for potato salad are classics with just some hard-boiled eggs, a bit of pickle, and some olives.

I know everyone doesn’t love olives, but trust me here and try them once. I thought I hated them too, but man, they are awesome in potato salad.

The Roasted Potato Salad was requested for a barbeque this past weekend and I was happy for the excuse to make it once again and finally update the photos.

Roasted Potato Salad

The most important thing to keep in mind when roasting the potatoes for this salad is that the potatoes should be tender and lightly browned, but not cooked until crispy.

Normally, when I’m roasting potatoes I want them deeply browned on the edges and super crisp. However, for a potato salad, you’ll want to cool the potatoes completely before mixing them with the dressing.

And crispy deeply roasted potatoes? Unfortunately, while they are AMAZING piping hot, they arenR

Crispy onions, tender potatoes, fresh bell peppers, and mushrooms create a mouthwatering hash that is hearty and filling for breakfast, lunch, or dinner.

I made this skillet with bacon, but that could be skipped for a vegetarian option; just use a tablespoon or so of oil in its place.

Topped with an egg, this was a delicious meal that the whole family enjoyed. The leftovers keep well in the refrigerator as well. Simply toss them in a hot skillet and reheat when ready to serve them.

My family loves a hearty hash skillet pretty much any time of day. We eat them often for breakfast, lunch, or dinner. Sausage Hash with Cabbage, Beans, and Potatoes or Corned Beef Hash are terrific ways to use leftovers from the fridge to make a killer meal.

Pork Carnitas Hash is a must make every time we have carnitas in the house. Looking for a vegan option? This Vegan Breakfast Hash looks absolutely delicious too.

Kitchen Tip: This skillet works great for this recipe.

Crispy Breakfast Hash

1. In a large skillet, over medium-high heat, cook the bacon and then drain on a paper towel. Drain the grease from the skillet, leaving just a teaspoon or two in the pan.
2. Add the onion to the pan and cook for a few minutes, until it has softened. Add the potatoes to the skillet, season with 1 teaspoon salt and 1/2 teaspoon pepper, and then stir. Press into the bottom of the pan and let cook undisturb

Roasted Broccoli and Asparagus are two of my favorite vegetables to roast and fortunately, they pair deliciously with the varieties of summer squash that are at their best this time of year.

Roasted Broccoli and Asparagus

Roasting is one of my favorite ways to prepare vegetables. It is so simple and the vegetables always turn out well with very little effort on my part. Tonight’s dinner was especially fun because the squash was from our very own garden!

This is the first year we have had a garden and has been exciting to watch our plants grow each day. The squash in this recipe was our first harvest and it was delicious. I am looking forward to an awesome summer of fresh homegrown vegetables.

Edited to add: I published this post 11 years ago just a few days after I started sharing recipes on this website. We aren’t gardening this year, so I’m really looking forward to enjoying the Farmer’s Market near our new home in Ohio!

Roasted Summer Vegetables

• asparagus spears
• Italian zucchini
• yellow or crookneck squash
• broccoli florets
• olive oil
• salt and pepper

Roasted Asparagus, Broccoli and Summer Squash

1. Preheat the oven to 400°F. Place the vegetables on a large baking sheet and drizzle generously with oil. Sprinkle with salt and pepper. Toss with your hands to coat all the pieces.
2. Spread the vegetables across the pan in a single layer. Roast for 20-25 minutes until crisp-tender. Serve warm.

Tender pasta, fresh corn, and red onions are tossed with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to create this Mexican Street Corn Pasta Salad.

Mexican Street Corn Pasta Salad

Holy WOW. I could not stop eating this pasta salad after I first tasted it. This is crazy good and every single person who tried it agreed. It’s THAT good.

My Mexican Street Corn obsession is borderline embarrassing, but I have no shame in my love of this flavor combination. This recipe is best with fresh corn.

You know that I just can’t get enough of the different street corn inspired recipes, right?

Fresh corn and tender potatoes are tossed in a creamy spicy sauce to create the Mexican Street Corn Potato Salad. It’s been a popular recipe all summer long.

Tender bites of chicken and fresh corn are coated with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to make this flavorful Street Corn Chicken Salad.

Crunchy green cabbage, fresh corn, and red onions are tossed with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to create this Mexican Street Corn Coleslaw.

You can serve these recipes with Carnitas, Filthy Burgers, grilled chicken thighs, pretty much anything goes. There just isn’t a wrong way to serve street corn!

Now that it is fresh sweet corn season here in Ohio, all bets are off and if you see me eating raw sweet corn right off the ear – join me, or mind your own business. My husband wishes that last sentence was a joke but it isn’t.

I prefer to buy it freshly picked from one of the farm stands we have near us. Look for bright green husks and silks that aren’t brown and brittle. In our area some farmers even let you walk into the field and pick your own. Talk about fresh!

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