I have a love-hate relationship with Summer. I love the wild-eyed excitement that sunny weather awakens in people. I hate that it’s too hot in the kitchen to bake all day. I love the amazing curls that sea water brings to my hair. I hate how I manage to get awkward burnt patches, despite religiously applying sunscreen. I love Summer fruits. I hate being stuck indoors when all I want to do is be in the glorious sunshine.
But this year, after discovering the joys of home-made lemonade ice blocks and easy berry ice cream, I think there will be more love than hate. I think I’ll handle the heat, even though it’s forecast record highs.
This ice cream is smooth, speedy, delicious and a little bit zingy, with just enough sweetness – what more could you want from your Summer treat?
No-churn berry ice cream:
- 300g frozen strawberries (about 1 3/4 cups)
- 300 frozen raspberries (about 1 1/2 cups)
- 50g frozen blackberries (about 1/2 cup)
- 50g frozen blueberries (about 1/3 cup)
- ¾ tsp salt
- ¾ cup (about 190g) sweetened condensed milk
- 1 tsp vanilla
Put berries and salt together in your food processor. Whiz for 2-3 minutes, or until most of the chunks are gone. I like to leave a few chunks in there, I like the little inconsistencies in colour that little pieces of blueberry skin leaves in the finished product.
If you’re not a fan of chunks, continue blitzing until completely smooth. If you’re super anal about your finished ice cream being smooth, you could strain the chunks and seeds out, but I wouldn’t recommend this.
Add your vanilla and sweetened condensed milk to the blender and blitz for 30 seconds more to combine.
Pour mixture into a 22cm round cake tin lined with glad wrap and freeze for at least 45 minutes.
Serve with fresh Summer fruit, or pop into a nice waffle cone and stay cool! If you want to change the recipe up slightly, substitute in different types of fruit.