This month, the blog that I was assigned is a lovely blog called Baking Fanatic. I mean, how perfect could this be? I am a baking fanatic, so this assignment should be a piece of cake (ba dum tss). Right?
Well not if you are packing to go travelling this month to Japan and British Columbia, where you don’t have access to your own oven or baking supplies at either of these places. So needless to say, I needed to find an easy recipe to make amid his amazing macaron recipes and gorgeous cake recipes. So I settled on this one.
But not before bookmarking the jaffa cakes recipe!! Seriously. I am definitely making this sometime soon! Every time my brother comes back from England to visit, I always request some jaffa cakes! If only they were sold in Canada…
If you haven’t noticed already, I am kind of swooning over Philip‘s blog. We have so much in common too! We are both from England: him from Surrey and me from Devon (but I have since moved to Canada..) We are both mathematics teachers, which is a crazy coincidence if you ask me! AND, we both love to bake.
Even though I didn’t choose a baking recipe, I am glad I chose this ice cream recipe for the hot summer months. This was basically the only thing I could make sans oven or my trusted mixers, and I couldn’t be happier.
Philip’s version was made with only strawberries, but I only had 200g of strawberries in my house, so I needed to supplement this recipe with additional fruit. But I am sure if you don’t have strawberries or blueberries you can use whatever fruit you have on hand. Just maybe not bananas, because I think it’s sweet enough as it is.
This Easy No Churn Strawberry Blueberry Ice Cream recipe is going to be a staple in my house for the summers to come. So easy and so easy to adapt, I am urging all of you to try this recipe. And I mean now!
Easy No Churn Strawberry Blueberry Ice Cream
Ingredients
- 200 g frozen strawberries
- 300 g frozen blueberries
- 1 3/4 cups half and half cream
- 100 g powdered sugar
Instructions
- Pour all of the ingredients into a blender, and mix until fully combined.
- Pour the mixture into a freezer proof container and place into the freezer until hardened.
Notes
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That looks so good. Reminds me of the 'ice cream' my mom used to make when I was a kid. Fresh cream, (straight from the cow), fresh berries and a little sugar. So good.
I love to use frozen fruits to make ice cream too. This looks really awesome.
Oh what a stunning version with the addition of blueberries – and amazing photos.
Small world, too: us maths teachers are slowly taking over the world, one chocolate "log" at a time…… �� And Devon: most of my family hail from there (Dawlish & Moretonhampstead: fond fond memeories of summer holidays spend there with grandparents).
I hope you enjoy the jaffa cakes: coincidentally, I have just made a batch and am about to coat them in chocolate!
Love his blog, love love love…
and of course, adore the recipe you picked!
Wow, easy to make ice cream, and you know exactly what's in it? What could be better? This recipe looks like something I definitely must try soon.
I need to jump on this no churn ice cream movement! This looks delicious!
Yummy ice cream. Pass me a small scoop.
Love no-churn ice cream — so good, and so easy. This is dynamite — thanks!
What a gorgeous color to this ice cream, and I love that this is no-churn!! Fantastic pick this month – perfect for summer!!
It looks very, very, very good! Who needs churning, eh?
Mmmmmm yum! This looks so good, and the ice cream is so creamy! I have always had trouble making ice cream the few times I have tried, it ALWAYS ends up crystallised.. Thanks for the tip! And yessss, cold treats for the win right now! Though I am currently making five savoury dishes for a charity dinner I'm hosting for my lady friends today, o-boy!
Also, I cannot believe they don't sell jaffa cakes in Canada! They are such wonderful things…. Sigh, maybe make a wee Facebook page requesting them 😛 x
This looks so good. I have a bunch of blackberries that I picked. I should try it with those!
That color is just stunning! Wonderful SRC pick! — Dorothy at Shockingly Delicious
No churn ice cream is the best. It is so easy and I haven't been disappointed in a recipe yet. The color of this one is so vibrant. Wonderful!
This recipe looks so simple, yet elegant. No surprise given that it comes from Philip's blog. I must definitely try it. Of course, I was a bit stymied by what "table cream" is and what the US equivalent would be. But with a bit of internet research, I discovered that I should be able to buy it in the US without too much difficulty. Thank goodness, because I'm going to be dreaming of this ice cream tonight.