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Desserts
on Low again, slowly add the heavy cream until the desired consistency is achieved
(it should be very smooth, but not runny).
6. Spread the strawberry-cream cheese filling into the cooled tart shell and then fan the sliced
strawberries decoratively over the top.
Nutritional information per serving:
Calories 193 (60% from fat) • carb. 17g • pro. 2g • fat 13g sat. fat 8g • chol. 36mg • sod. 103mg • calc. 176mg
fiber 2g
No-Churn Blackberry Chocolate Chunk Ice Cream
Perhaps the best way to prepare your favourite summer treat without an ice cream maker.
Better yet, this unbelievably creamy no-churn version calls for simple ingredients. Be sure to use
ripe blackberries for the most intense flavour.
Yield:
4 cups (1 L)
INGREDIENTS
3
cups (750 ml) fresh, ripe blackberries
(about 15 ounces [426 g]), rinsed and
patted dry
1
tablespoon (15 ml) fresh lemon juice
¾
cup (175 ml) granulated sugar
2
cups ([500 ml] 16 ounces) sour cream
pinch fine sea salt (optional)
4
ounces (113 g) bittersweet chocolate
(60-70% percent cocoa) bars, broken
into pieces, or wafers
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add blackberries and
lemon juice and process on High until very smooth, about 30 seconds. Press through a
fine-mesh strainer and return to the work bowl; discard seeds. Add the sour cream and salt
(if using) and pulse until just incorporated; scrape down the sides of the bowl as necessary.
Scrape mixture into a 9-inch (23 cm) square pan. Cover with foil and freeze until solid, 4 to
5 hours.
2. Once the mixture is frozen, insert the chopping blade into the work bowl of the food
processor. Add the chocolate pieces and pulse until roughly chopped, you want some smaller
and larger chunks. Sift to get rid of any dust; reserve. Clean out the work bowl.
3. Insert the chopping blade into the work bowl. Scrape the surface of the frozen mixture with
tines of a fork to break up. Add to the work bowl and pulse 4 to 5 times, and then process on
Low until almost blended. Scrape down the sides of the bowl and blade. Pulse 2 to 3 times
and then process on High until very smooth. Carefully remove the chopping blade and fold in
the reserved chocolate. Scrape mixture into same pan, cover again and freeze until firm
enough to scoop, about 3 hours. If frozen longer, let sit at room temperature for 10 to
15 minutes, to soften slightly.
4. Consume ice cream within 1 to 2 days for the best flavour and texture.
Nutritional information per serving (½ cup [125 ml]):
Calories 296 (48% from fat) • carb. 33 g • pro. 4 g • fat 15 g • sat. fat 10 g • chol. 40 mg • sod. 49 mg
calc. 197 mg • fiber 5 g
