My child is a berry-holic.
Each week in our house we go through two pounds of strawberries and at least another pound and a half of other berries. And that just barely gets us through the week.
I wanted our first real cooking experience together to be something she’d absolutely gobble up, so I decided on an ice cream with enough berries in it to make Cecilia proud.
Since we made this ice cream together, the hardest part was trying to get her to NOT eat all of the berries before we made the ice cream. She definitely sneaked some berries past good ol’ mom, but there were still enough in the actual ice cream to make it burst with berry flavor.
For those looking for great non-custard ice cream recipes to make with little ones (or on your own), this one is perfect. I had my little helper mix the dairy, mash the berries and then mix all of that together. Once the base had chilled for a few hours, she also helped me pour our mix into the ice cream maker and watch it go round and round until she got bored and decided she needed to watch an episode of Sesame Street.
The is one of the easiest ice cream recipes and requires no stove-top cooking, so it’s great for those warm summer days when all you want is no-fuss ice cream.
TRIPLE BERRY ICE CREAM
Yields 1 1/2 quarts
1 cup chopped strawberries
1/2 cup blueberries
1/2 cup raspberries
3/4 cup granulated sugar
2 cups heavy cream
1 cup whole milk
1 teaspoon vanilla bean paste
1/4 teaspoon salt
- Place your ice cream maker’s base and a storage container in the freezer at least 24 hours before you begin making the ice cream – better yet, always have it there so you can make ice cream whenever you want!
- In a medium bowl, combine the strawberries, blueberries and raspberries then gently mix with 1/2 cup of the sugar. Set aside.
- In a large bowl, combine the cream and milk then add the other 1/4 cup of the sugar, the vanilla bean paste and salt and mix to combine. Set aside.
- With a fork or potato masher, mash the berries for approximately 30 seconds, until they are broken down into small chunks.
- Mix mashed berries (and all their juices!) with the dairy and add this mixture to a food processor or blender and process until you have a smooth mix.
- Transfer this mix back into your large bowls and refrigerate covered for at least three hours (and up to eight).
- Once the dairy base is chilled and ready, assemble your ice cream maker, turn it on, then pour the mix into it and churn according to manufacturer’s instructions. When the base is the consistency of soft-serve ice cream (or really thick whipped cream), place in a storage container in the freezer until firm, at least three hours.
I thought you might also like: