Very Berry Ice Milk

Preparation info

  • Makes about


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

For maximum berry flavor, use only the sweetest, juiciest berries. A combination of berries adds complexity of flavor, and tossing them with sugar and letting them sit briefly help intensify their flavor. You can also make this with blackberries or red currants, increasing the sugar slightly to taste. This dessert works with either milk or yogurt.


  • 1 cup rinsed, hulled, and cut-up ripe strawberries
  • 1 cup ripe blueberries, rinsed and sorted
  • 1 cup ripe raspberries, rinsed and patted dry
  • ½ cup sugar
  • 1 cup lowfat (1%) milk or lowfat or nonfat yogurt


    1. Toss the berries with the sugar in a large bowl. Let stand, stirring occasionally, until the berries are juicy and the sugar has dissolved, about 20 minutes. Combine the berry mixture with the milk or yogurt in a food processor. Process for a full 3 minutes. The berries should be very well pureed. Press the mixture through a sieve set over a bowl, to strain out any large raspberry seeds.
    2. Freeze in an ice-cream maker following the manufacturer’s instructions or use the still-freeze method. Scrape the mixture into a plastic container, cover tightly, and freeze several hours before serving.
    3. If the mixture has been frozen overnight, let stand at room temperature until soft enough to scoop, usually about 20 minutes, before serving.