I have a new math formula for you. No groaning–this is loads better than algebra class, I promise. The formula is for creating no-churn berry ice cream all summer long. Pencils ready?
One-half pound ripe berries + 1/2 cup cream + 1/3 cup Greek yogurt = no churn berry ice cream.
There are a few variables in the equation, naturally. The amount of sugar you stir in is up to your personal taste. For strawberries, I use 1/4 cup. For blueberries, 1/3 cup or more. The sweeter the fruit, the less sugar you need–though don’t skip the sugar altogether because it softens the mixture. I also stir in a little vodka to prevent ice crystals in the ice cream. It sounds weird, but it’s important in this no-churn situation. One factor this equation is missing is sweetened, condensed milk. Most no-churn ice creams rely on it for creaminess, and while it is fantastic, I never have it in my pantry. It’s just not something I’m likely to keep around, for fear that I may put a straw in it and drink the whole dang thing. We all have our vices.
This formula makes 1 pint of ice cream. I haven’t tested the recipe multiplied to make more servings because there’s just two people in this house and willpower only goes so far with ice cream. But I don’t see why you can’t double, triple, quadruple the recipe to make more servings. You can pour it into a pie crust like I did here for the photos, or just enjoy it scooped. I happen to think each scoop is begging for hot fudge sauce, but that’s just my willpower talking again. Ice cold berries and hot chocolate are reasons to live, people!
I hope this ice cream recipes carries you through all summer long. Let me know which berries you make it with!
For the ice cream:
For optional cookie pie crust: