Dennis Prescott

I love summer, you guys. Love. This year we’ve had a crazy winter in my little part of the Great White North. SO TIRED OF SNOW. But the sun is starting to show some love again, the snow is starting to fade away, and the hoodie is quickly becoming the jacket standard. Without a doubt the thing I love most about summer (aside from the obvious sunshine/beach/patio gloriousness) is the food. Summer eats are my favourite eats. Fresh veg, fantastic seafood, and cool desserts. The best time of year.

This recipe is so crazy fast and delicious, it almost feels like cheating. Like you’re missing a step or should have made a custard, forgot to check your timer..or whatever…but for real, it’s this easy. About 5 minutes until go time. And a delicious go time it is.

From day 1 when I started down this culinary journey, I’ve made a point of trying to do everything from scratch. From burger bun & bread, to ramen stock, scratch just tastes better, and you really do feel better knowing exactly what ingredients are going into your food. And ice cream is no different.

The only issue with scratch made everything, is the time. Scratch takes ALOT more time. Worth it? Yes. Most definitely, but you’ve gotta be committed. This recipe helps with the usual day or two wait time on homemade ice cream, and let’s you bang out a delicious treat lickety split. Perfect for summer, and better still, it’s reasonably healthy, with no sugar. What! Truth.

Feel free to mix the berries out for raspberries, mango, peaches, etc. The world is your delicious oyster.

Blueberry Lime ‘Frozen Yoghurt’

4 cups frozen blueberries

1 tablespoon mint, finely diced

125 grams cream cheese, at room temperature

1/2 cup greek yoghurt

1/2 teaspoon vanilla extract

3 tablespoons lime juice

3 tablespoons maple syrup

In the base of a stand-mixer, beat the cream cheese until smooth. Add your yoghurt, vanilla, lime juice, and maple syrup, and beat on low until combined (about 2 minutes).

Add your frozen blueberries & mint to a food processor. Run on low to start to break down the berries. With the processor running, add your cream cheese mixture a little at a time until completely combined and smooth.

Eat immediately, or cover and freeze in your freezer. Will keep in an airtight container for about a week.