BERRY ICE CREAM

What would summer be without berries? These sun-kissed, juicy delicacies easily transform into the most delicious summer treats. Here I combined blackberries and raspberries with SCD legal heavy whipping cream, banana, and honey to make a wonderfully sweet ice cream for dessert.

INGREDIENTS
1 pint raspberries
1 pint blackberries
1 small banana
1/3 cup honey
1 1/2 cups fermented heavy whipping cream (see recipe below)
1 tbsp lemon juice

Tools: Blender, Ice Cream Maker
Hint: for a dairy free version you can substitute the heavy whipping cream with almond milk

INSTRUCTIONS
Add raspberries and blackberries to a blender and pulse until smooth. Add berry mixture to a large fine-mesh sieve. Place sieve over a bowl and push the berry mixture through the mesh with the back of a spoon until only seeds remain. Discard seeds (birds love the seeds if you want to discard them in your flower beds).

Return the strained berries to the blender and add banana, honey, heavy whipping cream, and lemon juice. Pulse until well combined, about 1 minute.

Add the ice cream mixture to your ice cream maker and proceeds according to the instructions of the machine.

Place ice cream in the freezer for at least 4 hours before serving.

PRINT

FERMENTED HEAVY WHIPPING CREAM

INGREDIENTS
2 pints organic heavy whipping cream
4 tbsp SCD legal yoghurt or yoghurt starter

note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.

Tools:
Yoghurt maker with small jars or
Yoghurt maker with large container

INSTRUCTIONS
In a medium saucepan, heat the heavy whipping cream at high heat until bubbles emerge on the edges of the pot. Turn off heat, place the lid on the pot, and let cool to room temperature (64-77° F / 20-25° C).

WARNING: If the cream is warmer than this temperature, it will kill the beneficial bacteria from the yoghurt.

In a small bowl, add yoghurt starter and a half cup of the cooled heavy whipping cream and mix well.

Add the mixture to the pot with the heavy whipping cream and stir well.

Add the mixture to your yoghurt maker according to the instructions. Ferment for at least 24 hours. Refrigerate for at least for two hours before using. Keep refrigerated.

PRINT

MY LATEST RECIPES

Featured