No-churn boysenberry ice cream
makes
2L
There's no ice-cream machine needed! As the recipe name suggests, you won't need any fancy equipment to make this creamy and fruity dessert at home.
Ingredients (7)
- 300g fresh or frozen blueberries
- 200g fresh or frozen boysenberries
- Juice of 1 lemon
- 2 tbs creme de cassis (blackcurrant liqueur) or fresh orange juice
- 600ml thickened cream
- 395g can sweetened condensed milk
- Waffle cones (optional), to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Place berries, lemon juice and 1/3 cup (80ml) water in a medium saucepan over high heat and bring to the boil. Boil, stirring occasionally, for 5-7 minutes until berries start to break down and liquid thickens and has reduced to 1/3 cup (80ml). Set aside to cool. Stir in liqueur or orange juice. Reserve 2 tbs berry sauce. Place cream and condensed milk in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until soft peaks form.
-
2.Stir berry mixture through cream mixture until well combined. Spoon half the berry cream mixture into a 2L metal loaf pan. Swirl through 1 tbs reserved berry sauce. Repeat with remaining berry cream mixture and reserved berry sauce. Cover surface with plastic wrap (ensure plastic wrap is touching the surface of the ice cream) and freeze overnight until firm.
-
3.Serve scoops of ice cream in waffle cones, if using.
Recipe Notes
You can use other berries instead of the blueberries and boysenberries, if you prefer.
Begin this recipe a day ahead.
For the perfect scoop, stand the ice cream at room temperature for a few minutes to soften, then dip your ice cream scoop into cold water before using.
Reviews
Join the conversation
Log in Register