No-Fuss Berry “ice cream”

With just over a month of summer left in Australia, I plan to enjoy the weather and it's seasonal goodness while I can.

Ice cream is a universal way to do exactly that. Cooling, refreshing and tasty to boot!

Although the odd quality scoop here and there doesn't go astray, what do you do when ice cream is what you want - without the sugar and preservatives - in no time at all?!

You make my berry "ice cream" of course!

Berry Ice Cream | Nadia Felsch
This recipe is made literally in a flash and without the use of bulky ice cream makers. You simply require a small food processor though a blender could be used also. There's minimal ingredients used and many of which you may have in your fridge and pantry already. It's a great option to make as a midweek after-dinner treat or to impress friends on the weekend.

There's a variety of sweeteners that you can use, perhaps dependant on what you have on hand and by using yoghurt in this recipe, the result is creamy without the heaviness of traditional ice cream.

Berry Ice Cream | Nadia Felsch
Berry Ice Cream | Nadia Felsch

 

So why is it called "ice cream" then?

Typically, people feel that ice cream is an exclusively (hard) frozen product. What makes that possible (whilst still defrosting for consumption) is the use of sweeteners and thickeners.

My recipe doesn't use any such ingredients and is made in an instant so as well as being better for you (and quicker to make!) it also means that although it can be made ahead of time, it will be a more solid finished product and take longer to defrost.

It's a recipe best made to serve and with so little time and effort involved, why not!?

Berry Ice Cream | Nadia Felsch

 

V-GF

No-Fuss Berry "ice cream"
 
Prep time
Total time
 
yield: 4
Ingredients
  • 2 cups Greek Yoghurt, unsweetened
  • 5 tablespoons rice malt syrup (honey
    or maple syrup will work also)
  • 2 stalks fresh mint, leaves picked
  • 2 cups frozen mixed berries
  • ½ - 1 cup ice cubes
  • 1 punnet fresh blueberries, to serve
  • 4 tablespoons cacao nibs, to serve (optional)
Instructions
  1. In a small food processor, whizz the yoghurt, rice malt syrup & mint until well combined
  2. Add frozen mixed berries & ice cubes (adding ice as you go)
  3. Whizz again until well combined and solid
  4. Divide blueberries between bowls or serving glasses, top with the ice cream & optional cacao nibs to serve
Notes
If made ahead of time, note that the lack of preservatives in this “ice cream” make it more solid and therefore longer to defrost.
It’s best made to serve.

 


Enjoy the rest of our stunning summer season in Australia and if you've enjoyed this recipe please share it with someone - let's spread the deliciousness around!!

You might also like….

From Disordered to Intuitive Exercise

From Disordered to Intuitive Exercise

Over the years, this blog has evolved from unashamedly sharing my lived experience to sharing specific Intuitive Eating and non-diet content. And that progression makes sense as in 2013 whenI began writing online, I was speaking only of my own experiences. To now in...

Quinoa Tabouli

Quinoa Tabouli

I feel that this simple recipe ticks a lot of boxes that I feel matter. Easy. Tasty. Versatile. Convenient. You could simply make the base and use it with any any protein you choose (eggs, fish, meat, cheese, beans) or make it the hero of your meal. You could for...

Chicken Caesar Salad

Chicken Caesar Salad

This recipe has a whole lot going on for it. And like pretty much all of my recipes, invites you to make it your own. To customise and tweak. Because surprise, surprise, we all need/like/prefer different things and that's perfectly OK! Years gone by, this salad would...

You have Successfully Subscribed!