No-Churn Triple Berry Ice Cream | Nik Snacks ~ Nik Snacks

Bite it and write it. That's what I do.

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On 6:00 AM by Nikki @ NikSnacks in , , , ,    3 comments


Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We're celebrating all things summer with a week-long event that is filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!



 Check out the amazing #SummerDessertWeek recipes from our bloggers today!

 Ice Cream & Chilled Desserts:
  • Southern Ambrosia Salad from Big Bear's Wife 
  • Key Lime Pie Jell-O Shots from Sweet ReciPEAs
  • Sweet Summertime Cakes and Cupcakes:
  • Chocolate Pound Cake from Savory Experiments
  • Baked Desserts:
  • Brownie Batter Macarons from A Kitchen Hoor's Adventures

  • 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.

    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

    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

    1. 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.

    2. 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

    3. Add the mashed berries. Whip mixture for another 30 seconds to incorporate the berry mixture.

    4. 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.


    3 comments:

    Angie - Big Bears Wife said...

    YES! I bet this no churn ice cream is fantastic! Making this for Jackson soon!

    Jessica Formicola said...

    No churn ice cream is my favorite ice cream, and I am loving that berry flavor! Can't wait to try it!

    Chris said...

    I 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.