This strawberry limeade ice cream is like summer in a bowl, without any of the…
Summer Berry Balsamic Ice Cream
I saw somewhere that one day this week was ‘National Ice Cream Day” or some craziness like that and my first thought was, “shouldn’t everyday be ice cream day??” Back in my dairy eating days, I was known to down a whole pint of ice cream in no time. My only rule was that I had to walk to the store to get it…counteract the sugar overload with a few steps…yeah, that math works.
Do foods bring back memories for you? Maybe it’s just me, but as I sit here thinking of ice cream I’ve got a flood of ice cream related memories floating through my brain.
- as a kid, sitting on the hand crank churner and helping to churn homemade goodness
- first time to try MooseTracks ice cream at a small stand in upstate New York
- sitting with high school friends in the middle of the rugby field with a liter of ice cream and 3 spoons and not moving until it was finished
- making a giant banana split in a clean (new) rain gutter with the kids in my middle school youth group in TX
- having a homemade ice cream social at my church in TX to celebrate the opening of the new church playground….I especially remember some peach ice cream that was AMAZING!
Since I believe every day, especially 120F days here in Dubai, should be ice cream days, I thought it was time for another ice cream recipe. I don’t have an ice cream maker, so honestly have no idea how this would work in an ice cream maker, but I’m sure it would be good. One of these days I’ll buy one of those things and my ice cream making days will be very different. Until then, all you need is frozen fruit, a food processor and some patience (along with a few other ingredients).
Time: 5 minutes + at least 2 hours chilling time
– 2 1/2 cups frozen berries – strawberries, blueberries, rasberries, blackberries
– place all ingredients in your food processor and process until smooth
– pour into a freezer safe container and pop in the freezer
– every 30-45 minutes take it out and stir it
– after about 2 hours it’ll be a thick soft serve consistency
– give it another hour or so and you’ll be able to scoop it
NOTE: This ice cream is best made the day you plan on eating it. It is edible the next day, but more of a popsicle consistency as it will freeze hard overnight. If you don’t eat it all on the day, pour it into popsicle molds to enjoy another day, or pour into ice cube trays and drop a couple into a glass of sparkling water for a special treat.