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Ice Cream Archives - Pastry and Soul
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Ice Cream

Watermelon strawberry and basil sorbet

Be sure to try out this ultra refreshing watermelon strawberry and basil sorbet for a light sweet treat!

Yes, we’re nearing the end of summer 2020, but that doesn’t mean that we have to drop all of the melons and berries for pumpkin spice just yet! It’s definitely still pretty warm outside in Los Angeles, so this treat will keep you cool and help you hang on to summer just a little bit longer. This watermelon strawberry and basil sorbet is a wonderful cool treat for those of us who are vegan, lactose intolerant, and/or need a simple sweet treat to hit the spot.

One of the highlights of this dessert is that there is no added sugar! I definitely love sugar, but there’s no need for additional sugar in this recipe. The sweetness from the ripe watermelon and strawberries is just the right amount of sugar for this watermelon strawberry and basil sorbet.

The natural sugars from fruits are perfect for many recipes, so it’s not always necessary to add extra sugar to desserts with fruit fillings or toppings. If you have a sweet tooth, then feel free to add a tough of honey or a tiny spoonful of sugar for a hint of extra sweetness.

watermelon-strawberry and basil sorbet in a white ramekin with a white background.

What you’ll need for this refreshing watermelon strawberry and basil sorbet

  • Frozen watermelon
  • Frozen strawberries
  • Basil
  • Lemon juice

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY PRIVACY & DISCLOSURE POLICY.

Tools for this recipe

  • Blender or food processor
  • Measuring cups
  • Measuring spoons
  • Freezer-safe container
watermelon-strawberry and basil sorbet in a white ramekin with a white background.

Try out some other refreshing recipes!

These recipes are also fruity and fun recipes that keep you cool throughout the warm months. If you’re a fan of fruit recipes, the I highly recommend that you check out these recipes!

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Watermelon-strawberry and basil sorbet


  • Author: Samantha – Pastry & Soul
  • Total Time: 8 hours and 10 minutes
  • Yield: 4 servings 1x

Description

Perfectly refreshing dairy-free and low sugar treat!


Ingredients

Scale
  • 4 cups frozen watermelon (ripe and seedless)
  • 2 cups frozen strawberries
  • 10 fresh basil leaves
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tablespoon honey (optional)

Instructions

  1. Combine all of the ingredients in a food processor or blender. Blend until smooth. Depending on the appliance that you’re using, you may need to blend on low speed first, then gradually increase. It also helps to slightly thaw out the fruit or add 1/4 cup of liquid (water, dairy-free milk, or lemon juice) to help the fruit blend.
  2. Transfer the mixture into a freezer safe container with a lid and freeze for at least 4 hours.
  3. Remove the sorbet from the freezer and briefly whisk. It will have a bit of a slushy consistency.
  4. Put the sorbet back in the freezer for at least 4 more hours.
  5. Enjoy!

Notes

  • The sorbet will freeze well for about 2 weeks.
  • Allow the sorbet to slightly thaw, so that you can easily scoop it out of the container.
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: sorbet, sherbert, ice cream

Keywords: sorbet, sherbert, ice cream, dairy-free, vegan, no added sugar

Categories
Desserts Ice Cream

No-Churn Homemade Mixed Berry Jam Ice Cream

Ice cream is one of the best desserts that has ever graced this world. I’ve had some amazing ice cream over the years, but this No-Churn Homemade Mixed Berry Jam Ice Cream is even better since it’s mouthwatering and easy to make. This mixed berry jam ice cream with vanilla sandwich cookies is so creamy that you’ll have to make sure that you share this with your friends before you finish all by yourself!

This No-Churn Homemade Mixed Berry Jam Ice Cream is seriously one of the THE best flavor combinations you’ll ever have. It’s a must if you’re a fan of berries and ice cream. Try out this ice cream today!

If you’re looking for another delicious dessert, then try out my fruit tart recipe or my Ultimate Triple Chocolate Chip Cookie recipe.

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY PRIVACY & DISCLOSURE POLICY.

Homemade no-churn ice cream in a ramekin with berries.

Why is this ice cream called “no-churn”?

This ice cream is called “no-churn” because there is no traditional ice cream churning involved in an ice cream maker. This makes no-churn ice cream super easy to make because you don’t have to worry about over churning your ice cream. Over churning ice cream will create an ice cream with an extremely icy texture.

What you’ll need for this no-churn mixed berry ice cream

INGREDIENTS:

  • Heavy whipping cream
  • Sweetened condensed milk
  • Vanilla extract
  • Salt
  • Granulated Sugar
  • Assortment of berries: Blueberries and blackberries were used for this recipe.
  • Lemon juice: Lemon juice will cut the sweetness of the jam.
  • Vanilla Sandwich cookies: Vanilla sandwich cookies add a nice crunch

TOOLS:

Tips for this recipe

  • Be sure to break or cut the vanilla sandwich cookies into pieces before the ice cream solidifies.
  • Be sure to store any left over jam in a clean glass jar.
  • A 9×5 inch loaf pan was used to store this ice cream during the freezing process.
  • Empty plastic ice cream containers are perfect for storing your homemade ice cream!
ice cream in a pan and berries in ramekins
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Homemade No Churn Mixed Berry Jam Ice Cream


  • Author: Samantha – Pastry & Soul
  • Total Time: 5 hours 15 min (including freezing time)
  • Yield: 12 servings (6 cups) 1x

Ingredients

Scale

Ice Cream

  • 14 ounces sweetened condensed milk
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 2 cups heavy cream, cold

Mixed Berry (Blackberry and blueberry) Jam

  1. 1 pound fresh berries
  2. 1/2 cup granulated sugar
  3. 2 tablespoons lemon juice
  4. pinch of salt

Other Mix-In

  • 10 vanilla sandwich cookies, crushed

Instructions

Mixed Berry Jam

  1. Wash and clean berries, then cut them into even pieces and add berries into a saucepan.
  2. Add sugar to the saucepan and mash the berries with the fruit using a potato masher or muddler.
  3. Add the lemon juice.
  4. Boil the berries for 20 minutes over medium heat while stirring occasionally. 
  5. Take a bit of the hot jam and put it on a frozen spoon then wait for it to cool. If you’re able to run your finger through the jam and you can clearly see the back of the spoon, then your jam is set. The jam should no longer be in a liquid state.
  6. Remove the jam from the heat and transfer it to a clean jar. 
  7. All the jam to cool completely before refrigerating. 

Ice Cream

  1. Chill a 9-by-5-by-3-inch metal loaf pan in the freezer for 1 hour.
  2. Whisk together the condensed milk, vanilla and salt in a large bowl and set aside.
  3. Whip the heavy cream in a standing mixer on medium-high or in a bowl using a hand mixer until stiff peaks form.
  4. Fold half of the whipped cream into the condensed milk mixture with a rubber spatula until just combined. Next fold in the other half of the whipped cream until well completely combined.
  5. Pour the mixture into the chilled 9-by-5-by-3-inch metal loaf pan, then cover freeze for 2 hours until the ice cream is thick and creamy.
  6. Swirl in the mixed berry jam  and crushed vanilla sandwich cookies using a long skewer. Place the pan back into the freezer for  3 more hours until the ice cream is solid, but scoop-able. 
  7. Enjoy!
  • Prep Time: 15 minutes
  • Category: ice cream

Keywords: ice cream, homemade ice cream, homemade jam