No machine required for this silky smooth mixed berry ice cream!
This is a good day. It’s Friday (aka fri-YAYYYYYYY!), the weather is gorgeous, and I made the first ice cream recipe of the season. Doesn’t get much better than this three days into June.
I’ve been dying for some homemade ice cream, because, well you know me and my ice cream fetish. But there was a big sale on berries and I stocked up – big time. I’ve been using them every which way recently, not the least of which would be popping those beauties straight into my mouth all day long, but ice cream had to happen. It just had to.
I do have an ice cream maker, two actually, and I love them. If you have an ice cream maker, use it! You can pour the ice cream mixture right into your machine and churn it like you normally would, the result will be equally amazing ice cream several hours sooner and you can’t go wrong with that. But for those who don’t have an ice cream machine, you can just pour the mixture into shallow containers (bread pans work great! the more shallow however, the faster it will freeze) and let your freezer do the work!
Please make sure you use the instant pudding mix – it helps give the ice cream a really creamy texture! But be sure to use instant. Not cook and serve!
No Churn Mixed Berry Ice Cream
- 1 quart half & half (found near the whipping cream)
- 1 pint heavy cream
- 1 tablespoon vanilla
- 1-2 cups sugar (depending on how sweet you want it)
- 1 large box instant vanilla pudding mix (must be instant)
- 2 1/2 cups fresh (or thawed) berries (I used a combination of blueberries, raspberries, and blackberries)
- berry syrup, for topping (optional)
- Combine berries in a blender or food processor. Pulse until pureed.
- In a large bowl, whip heavy cream until fluffy. Add half & half, vanilla, and vanilla pudding mix and mix until smooth. Mix in berries until incorporated.
- Transfer mixture to 2-3 shallow containers (bread pans work), cover and freeze 8 hours or overnight.
- Serve with berry syrup if desired.