VERY BERRY ICECREAM

Summer is here and I am a total sucker for ice creams, which is why I am constantly trying out new flavors. I had some berries sitting in my fridge for a while and guess what I did? Quite unsurprisingly, I made ice cream out of them. The result was, however, a total surprise, it was so freaking yummy that, I am now going to make it over and over again. The berries add a nice vibrant color to the ice cream making it even more delectable. I seriously cannot keep my hands off it! Try it out today.

You can use frozen berry mixes too but it being the season of berries, I used fresh ones. If you are using fresh berries, wash them thoroughly, stem them, and cut them into small pieces before blending. If you are a vegan, skip the egg white and use coconut milk and coconut cream instead of the milk products. This one is a no-churn ice cream which means, you do not need an ice cream maker for making this. Of course, if you have one, go ahead and use it.

Enjoy with your favorite toppings. My little one wanted her favorite sprinkles!

Cuisine: American

Category: Dessert

Preparation time: 20 mins

Freezing time: 6-8 hours

Serves: 3

 

Ingredients:

• 1 cup fresh berries
  
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 egg white
  
• 1 tsp vanilla extract
  

Procedure:

1. In a blender, blend together the berries and whole milk. Pour in a large bowl.
2. Using an electric beater beat the egg white, sugar, and heavy cream until soft peaks are formed.
3. Add the vanilla extract and contents from the blender.
   
4. Gradually blend everything together using the fold and mix method.
5. Pour in a cold glass airtight container and put in the refrigerator.
6. Freeze for 6-8 hours or overnight.
7. Let the ice cream soften for about 10 minutes at room temperature before serving. Scoop ice cream and add your favorite toppings.
   

Chef's notes:

• For a creamier texture, you can use condensed milk instead of whole milk in that case there is no need to add sugar.
• For the vegan version, you can use full-fat coconut milk and full-fat coconut cream instead.