No Churn Ice Cream with Berries
Try this No Churn Ice Cream with Berries recipe or contribute your own.
Try this No Churn Ice Cream with Berries recipe or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a large bowl beat the heavy cream for 5 minutes, or until a nice peak has formed.
- Then stir in the sweetened condensed milk.
- Place the berries in a zip top bag (or pulse in a blender) and smash them with a rolling pin.
- Then stir in the mixed berries and stir until combined.
- Pour mixture into a 9x5 loaf pan or 9x9 pan.
- Place in the freezer for 4 to 5 hours, or until firm.
- Allow to soften slightly on the counter, scoop and serve!
Most home cooks ruin frozen desserts by introducing too much water during the freezing process. Ice cream historically relied on salted ice and hand-cranked churns to mechanically shear ice crystals into microscopic fragments, preventing a gritty texture. This formulation bypasses mechanical churning entirely through the strategic use of dairy solids and high-fat content. Heavy cream whipped to stiff peaks traps air in a protein matrix stabilized by fat globules. Sweetened condensed milk, invented in the nineteenth century as a shelf-stable dairy preservation method, provides concentrated milk solids and sugar without excess water. Sugar acts as a freezing point depressant, inhibiting large ice crystals from forming even inside a standard domestic freezer operating at zero degrees Fahrenheit. Fresh berries bring inherent pectin and organic acids, but their moisture content requires careful management. Smashing raw berries rather than puréeing them with excess water prevents unwanted iciness in the final frozen block. When folded gently into the aerated dairy base, the fruit distributes evenly without deflating the whipped cream. Allow the finished dessert to temper on the counter for ten minutes before scooping to reach an optimal serving temperature of fifteen degrees Fahrenheit, where fats soften and aromatics release fully on the palate.
