A while ago I got in the business of making ice cream.

Turns out sugar is necessary to lower the freezing point of the mixture and proper ice cream can’t be made without a sweetener. At least not good ice cream that lasts in the freezer. I eventually with practice learned to make amazing batches of ice cream that rivaled places like La Creamery.  But the amount of time and effort to achieve was too great to make it a practical solution. Furthermore the need to use granulated sugar irritated me greatly. Sugar is not my friend. Its something I avoid.

I wanted a ice cream that was sugar free and simple to make. After I reading many books on ice cream both theory and recipe I realized I wasn’t going to find it. I was going to have to make it.

Today was a average day of summer, loaded up with books with my roommate to study, I happened to pick up some cookbooks on popsicles along with my usually A+ certification fair, and Ryan mentioned he was reading about thermodynamics. We talked a bit about how heat flows from one object to another at a cooler temperature and the implications of this.  I think this is where the idea came from.  When I came home today It all came together.

I give you my 2 ingredient, 5 minute ice cream.

The ingredients are:

Half and Half and frozen berries.

The process is simple:

Fill your container with the ice cold frozen berries. Then pour the Half and half slowly between the cracks.  After a few moments stir it gently. You’ll start to notice the cream crystallite and start to take on a pinkish color from the juice.

The goal is to get the cool temperature of the fruit to flow to the half and half bringing it to a ice cream texture. The fruit have a lower freezing temperature. My advice is to wait until you can feel the berries are soft. as shown below:

Incredibly delicious and satisfying and easy to make I’ve found my ice cream substitute!

Future plans involve adding green tea powder to the milk or cocoa and trying different frozen foods to use as mixers.