No-Churn Triple Berry Ice Cream | Nik Snacks
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This isn't my first tango with no-churn ice cream on this blog.
As a matter of fact, I put off making it because I didn't have a fancy stand mixer or even a reliable hand mixer to make the whipped cream required for this recipe. I always cheated and used Cool Whip with heavy cream added (which you could do in a pinch, but it won't taste as good)
As you can see, I'm still obsessed with berries. I'm doing everything I can to "get rid" of them and use them in as many recipes and applications as I can. I've also added "smoothies" and fruit cocktails to my ever-growing list of things I'm willing to try with berries. I'm going to miss summer when the berries stop coming in.
No matter the combination of berries you use, this dessert will be a hit with every berry lover you meet.
No-Churn Triple Berry Ice Cream
Yield: 1 quart
This bright, fresh berrylicious ice cream is a real treat. You don’t need an ice cream maker, only a bowl, a whisk and a container to freeze it in.
Ingredients
- 1/2 lemon, finely grated zest and its juice
- 1 lb mixture of fresh or previously frozen berries (strawberries, raspberries, blueberries, blackberries)
- 14 oz sweetened condensed milk
- 1 pint heavy whipping cream
Instructions
- Mash together berries, lemon zest and juice in a bowl and set aside. If using thawed frozen strawberries, drain the excess juices and water first, then mash the strawberries. If using fresh strawberries, keep the juices.
- Put the heavy cream and sweetened condensed milk in a large mixing bowl. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
- PRO TIP: Add 2 drops of red food coloring to brighten up the ice cream
- Add the mashed berries. Whip mixture for another 30 seconds to incorporate the berry mixture.
- Pour into a chilled 9 x 5 metal or glass loaf pan. Cover with a lid or plastic wrap and freeze, until thick and creamy, like soft-serve in about 2 hours. Freeze for at least 4 hours, or overnight.
Calories
3687.13Fat (grams)
220.87Sat. Fat (grams)
139.40Carbs (grams)
388.42Fiber (grams)
19.19Net carbs
369.23Sugar (grams)
362.33Protein (grams)
61.10Sodium (milligrams)
958.05Cholesterol (grams)
721.29Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
YES! I bet this no churn ice cream is fantastic! Making this for Jackson soon!
ReplyDeleteNo churn ice cream is my favorite ice cream, and I am loving that berry flavor! Can't wait to try it!
ReplyDeleteI am officially addicted to no church - I mean churn ice creams! They're so easy and so good. And you don't have to chisel them out of the container the next day.
ReplyDelete