aboveI 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)tea cup
  • 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

berriesPut 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.

blitzIf 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.

pourThis ice cream can be made a day or two in advance, but is so speedy that it’s perfect for those hot Summer days where you need to eat something frozen asap!

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.

scoopThis ice cream is best left in the freezer until you’re ready to serve it.

 

 

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