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:
- 1/2 pound strawberries (or other berries), plus extra for garnish
- 1/4 cup granulated sugar (or more, to taste)
- 1/2 cup heavy whipping cream
- 1/3 cup Greek yogurt
- 1 tablespoon vodka (or Cointreau is great!)
For optional cookie pie crust:
- 30 Nilla wafers (about 11/2 cups of cookies)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- In a food processor, combine the berries and sugar. Puree very well. If using raspberries, strain the seeds out.
- In a medium bowl, whip the heavy cream until stiff peaks form. Whip in the yogurt.
- Fold the berry puree into the cream mixture.
- Stir in the vodka.
- Pour into a freezer-safe container and freeze until set.
- Before serving, let the ice cream sit at room temperature for 15 minutes. Trust me on that one.
- If making a 6" cookie pie crust, crush the cookies into crumbs either in a food processor or plastic bag. Stir in the butter and sugar. Press mixture into the sides of a 6" pie pan, and freeze until set. Pour ice cream in crust and freeze until firm. Top with whipped cream for serving. Let sit on the counter for 15 minutes before attempting to slice.