No Churn Homemade Ice Cream recipe is made with frozen berries that I put in a processor. I froze it overnight before serving and it was so perfect for summer
I had no idea how easy it is to make homemade ice cream.
I didn’t even need an ice cream maker. I made my ice cream in a food processor
I found out that the key to any homemade ice cream is frozen banana. It gives it the ice cream consistency.
In fact, I could have just made banana ice cream and stopped at that. No, I had to add berries to it because I am all about color.
The only way I can eat ice cream is if it has some kind of nuts in it. Butter pecan is the only ice cream that I truly like. Pralines and cream is a very close second.
In this ice cream, I went with pistachios because the green is a nice contrast to the red color of the berries.
Actually, the truth is that I am on a pistachio binge lately. Ever since I made cinnamon rolls and put pistachios in them, I can’t seem to get enough of them.
Not to mention, pistachios are packed with some serious vitamins and nutrition.
It only took 4 ingredients to make ice cream. Isn’t that the easiest idea?
So, is it better to eat the ice cream right away or is it better to let it freeze overnight?
I am of two minds on that. I tried it right away and it tasted great. I suggest you try it right away on an ice cream cone or freeze it overnight.
Now, I am going to go put on my pajamas, fuzzy slippers and plop myself in front of the TV. This is my perfect idea of “me” time. What is your idea of “me” time?
Easy Homemade Ice Cream Recipe
Homemade Ice Cream With Berries And Pistachios (No Churn)
- Line a bread pan with parchment paper and set aside
- Add all the ingredients in a processor
- Pulse in 15 second intervals until all the ingredients have blended
- When everything is blended, transfer it to the bread pan
- Let it stay in the freezer for five hours to overnight.