Il Cucinologo
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No-Churn Berry Ice Cream

17/11/2023

No-churn berry ice cream can be a delicious summer dessert that you can easily make at home. Here’s the recipe:

Ingredients

  • 500 grams of frozen or fresh berries (such as raspberries, blueberries, blackberries, and wild strawberries)
  • 200 grams of granulated sugar or powdered sugar (depending on your preferred sweetness)
  • 500 ml of fresh whipping cream
  • 200 ml of condensed milk

Preparation

  1. Start by placing the berries in a food processor or blender and blend them until you obtain a smooth puree.
  2. If you haven’t used powdered sugar, you can grind the granulated sugar into a powder using a mixer or food processor to help it dissolve more easily. Add the sugar to the berry puree and mix well.
  3. In a separate bowl, whip the fresh cream until it reaches a frothy consistency but is not too stiff.
  4. Gently fold the condensed milk into the whipped cream, being careful not to deflate it.
  5. Combine the berry puree with the whipped cream and condensed milk and stir gently to avoid deflating the mixture.
  6. Pour the mixture into a suitable freezer container (such as a metal pan or a container with a lid).
  7. Cover the container with a lid or parchment paper and place it in the freezer.
  8. After about 2 hours, when it starts to solidify, remove it from the freezer and stir with a fork to break up any ice crystals and make the ice cream creamier.
  9. Repeat the stirring process every 1-2 hours for another 3-4 times.
  10. After about 6-8 hours, the ice cream should be fully solidified and ready to serve. Let it sit at room temperature for 5-10 minutes before serving to soften it slightly.

Fun Facts

Ice cream, a beloved food around the world, has very ancient roots that trace back to Asia, but ancient Romans and Egyptians also knew primitive forms of iced desserts. In Italy, ice cream as we know it today began to gain popularity during the Renaissance, thanks to the Medici family’s chef, Bernardo Buontalenti, who is often cited as one of the fathers of modern ice cream. The use of cream and sugars in its preparation helped shape the flavor and texture we know and love today.