Quick ice cream

Optimal blending for the perfect consistency

To get smooth and creamy quick ice cream, focus on how you blend. Use short bursts to mix the frozen berries and curd, stopping to scrape the sides. This method prevents over-processing and ensures a uniform texture. Smooth blending is the key to getting the creamiest ice cream.

How to prevent ice crystals

If the texture is too icy, consider partially thawing the frozen berries to make them easier to blend smoothly. Also check the berries for freezer burn – when frozen food is exposed to air, leading to dehydration and ice crystals – before using. This can result in a grainy texture and off flavours in this recipe.

Extra tips for perfect ice cream

Level up this quick ice cream recipe by making sure all equipment like blenders and bowls are chilled to keep the mixture cold during preparation. To make the quark smoother, consider blending it before adding other ingredients. This helps to eliminate any lumps and achieve a smoother texture. Alternatively, you can pass it through a fine mesh sieve to remove any remaining solids, resulting in a silky consistency.

A lesser-known tip is to replace a small portion of the frozen berries with fresh ones to enhance texture and taste. You can also add a touch of vanilla extract or a pinch of salt to elevate the flavour.

Create mini ice cream pies

Use a muffin tin to make mini pies. Simply spoon the prepared mixture into a muffin tin, filling each cavity to the top, and smoothing the surface with a spatula for a neat finish. Consider lining it with cupcake liners for easy removal later and a fun pattern when it’s removed.

Once filled, place the tin in the freezer for at least four to six hours – inserting wooden sticks if you want at the one-hour mark – or until the ice cream has fully set.

Try these flavour variations

Ready to explore a wider variety of home-made frosty treats? Try our cottage cheese ice cream for an even creamier and indulgent option. Or how about a chocolatey protein ice cream, a delicious and refreshing treat that will satisfy every chocolate lover’s craving.

Select top-quality berries for rich flavour

For ice cream with intense flavour and rich colour, select top-quality berries. Ensure frozen berries are solid and separate, showing they've stayed frozen and haven't been thawed and refrozen, which can reduce their taste and smoothness. If fresh berries are your preferred choice, go for ones that are firm, bright, and smell sweet, signs they're ripe and flavourful (scroll up for tips on using fresh berries for this recipe).

Customise the consistency of this quick ice cream recipe

For a smoother texture, blend the mixture longer until fully incorporated. If you prefer a chunkier texture with visible fruit pieces, fold in some of the berries whole: start with blending about 400 g and folding in the remaining 100 g whole. Then adjust the consistency from there.

To achieve a firmer texture, freeze the ice cream mixture before serving, experimenting with different durations until you have reached the perfect frostiness.

What is quark and why is it a key ingredient in this quick ice cream recipe?

Quark is a type of fresh dairy product that is similar to yogurt and cottage cheese but with a smoother, creamier texture and a mild, tangy flavour. It is a key ingredient in the quick ice cream recipe because it adds a rich creaminess and boost of protein, creating the perfect creamy and sweet treat.

Quark's thick consistency also helps achieve the desired ice cream texture, making the treat lighter. Additionally, its slightly tart flavour pairs perfectly with the sweetness of the fruit, enhancing the overall taste of the quick ice cream.