Listen guys – I have no idea why people buy ice cream. Making your own is where it’s at. Don’t have an ice cream machine? You don’t need one! This no churn ice cream only requires 5 ingredients and is so easy to make. The only thing that’s difficult about it is not eating the entire container. #summerbod

This recipe will give you a solid base that you can change and adapt to whichever flavours you’re feeling. I chose to make this batch with strawberries, because they are in season and I just went strawberry picking and I have a ton to use up. But you can easily omit the strawberries and add something else, whether it be another fruit, chocolate, caramel sauce, nuts…The possibilities are endless!

Here is what you will need:

• Sweetened Condensed Milk
• Greek yogurt
• Whipping cream
• Strawberries
• Jam (optional)

This is a perfect summer treat. Eat it alone, with fresh fruit, sandwiched between two cookies, added to an ice cream cake – whatever you like! It is highly addictive.

No Churn Strawberry Swirl Ice Cream

Yield: Makes approximately 7 cups of ice cream (1.65 L)

Prep time: 6-8 minutes

Chill time: 7 hours

Ingredients:

• 300 ml sweetened condensed milk
• 1/2 cup plain greek yogurt
• pinch of salt
• 500 ml fresh whipping cream (35%)
• 1 tsp pure vanilla extract
• 1 cup strawberries, finely chopped
• 1/4 cup jam (optional), I use my homemade Strawberry Rhubarb Jam

Instructions:

1. Place the bowl of your stand mixer in the freezer with the whisk attachment to get cold. If using a hand mixer, do the same but with a large bowl and your beaters.
2. Add sweetened condensed milk to a separate, large bowl with yogurt and salt. Whisk until combined and then set aside.
3. Remove the bowl and whisk from the freezer and attach to your stand mixer. Add the whipping cream to the bowl with the vanilla. Beat on high until stiff peaks form, approximately 3 minutes.
4. Add the strawberries and half of the whipped cream to the sweetened condensed milk mixture and carefully fold in with a spatula. Once mostly combined, add the rest of the whipped cream and fold until fully incorporated. Transfer mixture to a large bowl that has a fitted lid (needs to hold at least 1.65 litres). Dollop spoonfuls of the jam on top and use a knife to swirl the jam around. Freeze for at least 7 hours. Take out about 10 minutes before serving to let soften before scooping.

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My dad is a HUGE ice cream fanatic and I have definitely inherited the same taste buds from him. Any kind, anywhere – we’re game. Thus, the inspiration for this recipe…because y’all know I can’t be eating real ice cream every day. This Tropical Nice Cream is SO easy and SO tasty you may never go back to the real stuff again.

Grab your bananas. Let’s do this.

This is a one-ingredient recipe. I can’t believe it, either. You are going to need:

• Frozen fruit

Yup. That’s it! Okay, fine…if you want your ice cream to be the pretty blue that you see in the photos, then just add some spirulina powder and that’s that. But the base of this “ice cream” can be achieved by just using frozen fruit. You are so welcome.

Okay, make sure you have a whole five minutes. Grab your food processor. Load it up with some frozen bananas, mangoes, pineapples and spirulina (if using). Blend. Eat. Feel amazing. Make some more.

But actually…it’s that easy! Happy New Year to us.

Tropical Nice Cream

Servings: 4

Prep time: 1 minute

Cook time: 3-5 minutes

Ingredients:

• 4 frozen bananas (quarter or half them before freezing)
• 1/2 cup frozen pineapple
• 1/2 cup frozen mango
• 1 tsp blue spirulina (optional)

Instructions:

1. Add all ingredients to a food processor (or blender). Pulse a few times until fruit is broken up and spirulina is incorporated. Blend on low until smooth. You will need to scrape down the bowl a number of times throughout.
2. Transfer to an air-tight container and place in the freezer. Remove from freezer a few minutes prior to eating and serve using an ice cream scoop (or large metal spoon) that has been dipped in warm water.

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