My interest in ice cream: very high. My interest in standing over a hot stove in the thick humidity of summer: very low. Of course, I will cook and grill all summer long, because a lady’s got to eat. But I get very excited when I discover excellent summertime recipes that require minimal effort and no heat.
Too often, no-cook ice creams often taste like a shadow of the real thing: not quite custard-y or creamy enough. Until now, my top contender in the "no-cook" arena has been this luscious blackberry lemon ice cream.
But this week I made and fell in love with a no-cook strawberry buttermilk gelato that's comes together from just 4 ingredients. The base for the recipe comes from Organic Valley, but I’ve tweaked it slightly after some research and experimentation.
You could probably argue that this isn’t technically gelato, but instead of wasting time on semantics, let’s all sit outside and eat a bowl of this together, okay?
More: Semantics of frozen desserts, you say? Right this way, please.
Closer to a smoothie then a custard, the base for this ice cream is just puréed strawberries, buttermilk, sugar, and a bit of sour cream. I added a pinch of salt to enhance the flavor of the fruit. If you’re feeling fancy, you could easily add a bit of good, thick balsamic vinegar, or even some fresh basil or mint.
Simply blitz all the ingredients together in a blender or food processor (sometimes I don’t fully purée the mixture, so I’m left with some small chunks of berries), then pour the mixture into an ice cream maker. Twenty minutes later: ta-da! That's it! Homemade gelato, in a gorgeous pale pink hue, flecked with strawberry seeds.
- 4 cups strawberries, hulled and quartered
- 3/4 cup sugar
- 1/4 teaspoon kosher salt
- 1 1/2 cups cold buttermilk
- 1/3 cup sour cream
What no-cook recipes do you lean on in the dog days? Share them in the comments.