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Strawberry Ice Cream

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  • 6 eggs, beaten until thick
  • 2 packages sugar-free Kool-Aid
  • 4 to 6 cans evaporated milk (ice cold)
  • 2 quarts fresh strawberries, pureed


  1. Beat eggs; add Kool-Aid, evaporated milk and pureed strawberries.
  2. Pour into freezer and fill to line with whole milk.
  3. Freeze according to manufacturer's instructions.