- 400 g blueberries and blackberries
- 200 g icing sugar
- 4 cups whipping cream
- 2 1⁄3 cups milk
- 4 t vanilla extract
Mash the berries and 50 g icing sugar using a fork, then place in a large jug with the remaining ingredients and whisk to combine.
Pour into Ziploc bags and press to remove any excess air.
Seal and lay at in the freezer until set.
Remove from the bag, process in a food processor, then spoon into a container to freeze again. Scoop to serve.
Cook's tip: That myth about needing an ice-cream machine, or having to churn and churn to make home-made ice cream? Not true. A Ziploc bag and food processor are your friends for this irresistible dessert.