Sometimes the simplest things can change your life. For instance, the day I learned you could make ice cream in your food processor. Life Changing! Or, the day I was surfing Pinterest and learned that, by dipping the lid of the Swiffer mop solution into boiling water for a couple minutes, you are able to remove the lid and refill it with your own cleaning solution (Thank you LifeHacker!). Also life changing! Such simple things yet, they have made such an impact. I haven’t bought Swiffer cleaning solution in months and I haven’t bought already made ice cream in just as long. Really, my life is better for knowing these things. Yours will be too!
This ice cream is freaking awesome! Its, quick, easy, fairly healthy, and some of the best ice cream I’ve ever had. Honestly, I gave up Ben and Jerry’s for this! Don’t get me wrong, B&J’s will always have a special place in my life but, with this ice cream as a substitute, I am more than happy to save it for special occasions. I love ice cream and this healthier version allows me to eat it much more often without feeling guilty. The texture is creamier than most store bought ice cream and more closely resembles soft serve…a plus in my book! It will get harder the longer you freeze it though and after 3-4 hours, the texture is much closer to the store bought variety. If you keep it frozen for too long however, it will become solid and will need to be thawed a bit before serving. Regardless of what texture it is when you serve it though, the flavor is amazing and the simplicity can’t be beat!
Homemade Ice Cream
Yields 4 Servings
Adapted from Food.com
1 (14 Ounce) Bag *Frozen Fruit
1 Cup Fat Free Milk
1/4 Cup Granulated Sugar
1 Teaspoon Vanilla Extract
Prepare a large food processor (I used a 10 cup) by attaching the ‘S’ blade. Add all frozen fruit to the bowl of your food processor. Turn on and process fruit for about 30 seconds or until all fruit is ground well and no large chunks remain.
Add milk, sugar, and vanilla to the bowl along with the fruit and continue to process until a thick creamy ice cream like mixture forms. You will need to stop the processor and push down the sides as you go to ensure all fruit gets mixed in. This should take about one minute.
Once the ice cream is formed, you may transfer it to a dish and eat it right away or, you may freeze it for up to a 3-4 hours in a sealed container for a thicker consistency. If you need to freeze it for longer than a few hours, it will likely be necessary to allow the ice cream to thaw for a bit before serving. Top with your favorite toppings and enjoy!
(Yours will be a little thicker than this if you work quickly. I didn’t. I spilled the milk and had to stop and take pictures. My berries were getting warm…not cool! *sigh*)
Nutrition Info (Calculated Using Sunrise Growers Cherry Berry Blend)
(Per Serving) Calories: 117 Fat: 0.5grams
*I highly recommend the Sunrise Growers Cherry Berry Blend (Pictured) or Sunrise Growers Mango Berry Blend. This is not a sponsored post, those are just the ones that have turned out the best ice cream for me. You may of course use whatever frozen fruit you prefer though