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[Recipe] 3 ingredients! Blueberry Sherbet

You can make a delicious and cool sherbet by crushing blueberries and mixing them with fresh cream and freezing them.

The sweetness is very mellow because it uses condensed milk.

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[Ingredients] 24 pieces for 1 silicone ice tray

Frozen blueberries... 150g

Fresh cream... 200 ml

Sweetened condensed milk... 100 g

[How to make]

1. Thaw frozen blueberries and put them in a bowl.

2. Add whipped cream and sweetened condensed milk and mix well.

Pour into a silicone ice tray, cover and chill in the freezer for at least 6 hours to harden.

Please use a silicone ice maker.

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If you found it helpful, please like, follow and comment ☺

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COEIROINK: AI Voice Actor - Hana Zhu

Recipe Posting Challenge # ice _ cream # sweets _ recipeThe Recipe

2025/8/10 Edited to

同じ「ブルーベリーシャーベット」でも、作り方のちょい足しで仕上がりがかなり変わりました。私がやってよかったポイントをメモします。まず、冷凍ブルーベリーは「半解凍」くらいでつぶすのがおすすめ。完全に解凍して水分が出すぎると、凍ったときにシャリシャリが強くなりやすい印象でした。半解凍なら果肉感が残って、ソフトな食感に寄せやすいです。つぶし方はフォークでOK。粒を少し残すと見た目も可愛いです。甘さについて。レシピは加糖練乳100gですが、練乳は糖度が高めでコクも強いので、甘さ控えめにしたい日は80gくらいに減らしても十分おいしかったです（その分、酸味が立ってさっぱり寄りに）。逆に「デザート感」を出したいときはそのまま100gで、濃厚さが増しました。「冷凍ブルーベリーの食べ方」としても便利で、余った分はヨーグルトに入れて朝ごはんにすることが多いです。ここから派生で、ヨーグルトシャーベットの作り方も簡単。生クリームを無糖ヨーグルトに置き換えて（目安：生クリーム200ml→ヨーグルト200g）、練乳は少し多めにすると酸味が整います。さっぱり系が好きならこのアレンジがハマります。あと、ブルーベリーは抗酸化作用があるとよく聞くので、暑い時期の“さっぱりおやつ”として罪悪感が少なめに感じられるのも嬉しいところ。私は紫色が服につかないよう、混ぜるときだけエプロン必須にしています。最後に型選び。記事にもある通り、製氷器はシリコン製が本当に外しやすいです。6時間以上しっかり凍らせたら、型を少しだけもんで空気を入れると、きれいにポンっと外れて気持ちいいですよ。

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