Ziploc bag no-churn ice cream

Ziploc bag no-churn ice cream

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  • 6 to 8
  • Easy
  • 20 minutes, plus freezing time

Ingredients

  • 400 g blueberries and blackberries
  • 200 g icing sugar
  • 4 cups whipping cream
  • 2 1⁄3 cups milk
  • 4 t vanilla extract

Cooking Instructions

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.

Discover more ice cream recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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