Fresh Berry, I Can’t Believe It’s Not Ice Cream

from À La Carte

Jo Notkin of Maison Zoe Ford has been catering and crafting crowd-pleasing menus since 2009. She has developed a line of baking mixes designed to bring top-quality ingredients and a simplified baking experience to the home cook. My family has enjoyed watching Jo’s success on Canada’s Top Chef and Wall of Bakers on the Food Network Channel. This “ice cream” recipe provides insight into Jo’s talent. Delicious flavours, minimal effort and maximum results!


2 ½ cups fresh or frozen berries

1 cup white sugar

2 egg whites

1 cup chocolate biscuit crumbs, chocolate chips, frozen fruits and/or nuts


In a large bowl, using an electric mixer on medium speed, beat berries, sugar and egg whites until blended. Increase the speed to high, and whip for 7 to 9 minutes, until tripled in volume and peaks begin to form. Fold in biscuit crumbs, chocolate chips, frozen fruit, and/or nuts with a silicone spatula. Do not overmix.

Immediately transfer to an airtight container and freeze for at least 4 hours and ideally overnight.

Serve with your favourite toppings. Stores well in the freezer for up to 3 weeks.

Serves 6-8

Jo’s Tips: Anything juicy will work, including very ripe peaches or juicy berries – but not apples or plums. Frozen berries result in a brighter colour. No yolks at all or this will not whip up!

Nada’s Tips & Tricks: I love that you can make ice cream without another appliance on the kitchen counter. Get the kids involved…they’ll surprise you with their concoctions! A fresh and wholesome alternative to store-bought ice cream…just in time for backyard shenanigans!

Contents and images used with permission by À La Carte.