creamy fruit freeze

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This, ladies and gentlemen, is my 100th post. Go me! For this 100th post, I'll share a quick, easy, and refreshing summer treat. I love ice cream, but unfortunately don't have a fancy ice cream maker. James has threatened to start throwing kitchen stuff out if I bring one more gadget into the kitchen, so it looks like I won't be getting one anytime soon. The great thing about this recipe, is you don't need an ice cream maker. It's not quite the same consistency as ice cream, but it sure is creamy and good. There are two things I would do differently next time. 1) Because I used all berries, there were lots of seeds, which I didn't like. I'll definitely strain the seeds out of the fruit puree next time. 2) This is best when it is just barely frozen. If left too long in the freezer it gets really hard, and it is difficult to scoop. If this happens, it will have to be left out for a bit before you're able to eat it. It sure was yummy though and I'm looking forward to trying different fruit combinations for new flavours. Here's the recipe:

4 C berries or roughly diced fruit (I used strawberries and blackberries)
1 C sugar
1 C heavy whipping cream

Combine fruit and sugar in a food processor and process until smooth. If you don't like seeds, strain them out at this point. Reserve 1 cup of the puree (store in fridge until ready to use). In a mixing bowl, whip heavy whipping cream until soft-medium peaks form. Gently fold into the remaining puree just until combined. Don't stir or you'll lose the fluffiness of the whipped cream! Place in a freezer safe container and freeze until firm (about 2-4 hours). Scoop into bowls and serve with remaining puree and extra berries if desired. Serves 6 small servings.

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