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Homemade Saskatoon Ice Cream: Your Perfect Refreshing Summer Treat

A delightful bowl of sweet, creamy, and vibrantly fruity Saskatoon Ice Cream is guaranteed to bring a smile to your face. Whether you’ve just returned from a fruitful afternoon, gathering a pail of plump, ripe saskatoon berries, or simply raiding your pantry and freezer for a cherished jar of homemade jelly, this recipe promises pure joy. It’s an exquisite celebration of summer, captured beautifully in every smooth, delicious spoonful. Get ready to indulge in a treat that truly embodies the essence of the season!

Embracing the Summer Heat with Homemade Ice Cream

It’s easy to tell when I’ve been on an ice cream kick lately – my kitchen transforms into a frozen dessert laboratory! I wholeheartedly blame the relentless summer heat. On some days, the only antidote seems to be spooning copious amounts of cold, smooth, homemade ice cream into my mouth, several times a day. The pure deliciousness cools me down from the inside out, offering an instant escape from the sweltering temperatures. If it wasn’t so wonderfully sticky, I’d honestly be tempted to rub some on the back of my neck, let it drip down my back, smear a little on my sweaty forehead, or even slather it onto my hot, tired feet!

However, enough of such delightful fantasies; these incredible flavors are simply too good to waste on skin-cooling endeavors. They are meant to be savored and enjoyed! My previous forays into homemade frozen treats have been quite the success. Just last week, I shared a recipe for honey vanilla ice cream that was truly wonderful, proving that vanilla is anything but boring when crafted with care, offering a surprisingly rich and complex flavor profile. And before that, a fantastic pina colada version vanished so quickly from my freezer, I didn’t even get the chance to photograph it or post the recipe!

But this week, the star of the show is an absolutely delectable Saskatoon Ice Cream. Why saskatoons, you ask? Well, just take a look at those abundant bushes laden with fruit. They were practically begging me to transform their precious harvest into something truly magnificent, a dessert worthy of celebrating the very best of summer.

The Unique Charm of Saskatoon Berries: Fresh or Jellied Perfection

Saskatoon berries hold a truly special place in Canadian culinary traditions and certainly in my heart (and pantry!). Every year, I am incredibly fortunate to receive a generous box brimming with all sorts of homemade jams and jellies, a thoughtful gift from my wonderful mother-in-law. It’s more than just food; it’s a special gift, capturing the sparkling essence of summer, carefully preserved in jars. These berries, native to North America, boast a unique and subtly sweet flavor profile, often described as a delightful cross between blueberries and almonds, with a faint apple-like undertone. They are, without a doubt, a true regional treasure.

For this particular ice cream creation, I found myself in a bit of a hurry to enjoy some tasty saskatoon ice cream. The thought of fiddling with making and cooling juice from fresh saskatoon berries felt like an unnecessary delay when the craving struck! So, I turned to one of those shimmering jars of saskatoon jelly from my mother-in-law’s fantastic stash. This shortcut proved to be not just convenient but also surprisingly beneficial.

My mother-in-law meticulously follows the tried-and-true recipe that comes with the pectin packages (a version of which you’ll find conveniently at the bottom of this post). I’ve used it myself on many occasions, and it consistently produces an excellent, basic saskatoon jelly. What I discovered, however, was that incorporating this very jelly into my ice cream base resulted in an exceptionally smooth and luscious texture. I strongly suspect that the secret ingredient behind this luxurious creaminess is the touch of pectin inherent in the jelly. Pectin, a natural gelling agent, plays a crucial role in enhancing the mouthfeel of the ice cream, helping to prevent the formation of those undesirable icy crystals often found in homemade frozen desserts, especially those made with non-dairy ingredients.

The resulting ice cream is nothing short of culinary perfection. It features a rich, wonderfully creamy, and completely dairy-free base, beautifully dotted with vibrant little bursts of chopped fresh saskatoons. Each spoonful offers a harmonious and refreshing blend of creamy texture and delightful fruity zing, truly embodying the taste of summer heaven in a bowl. It’s an experience that is both incredibly refreshing and deeply satisfying, making it an ideal dessert for any warm day.

Explore More Scrumptious Saskatoon Berry Recipes

If you’ve fallen in love with the unique and delicious flavor of saskatoon berries through this ice cream, you’ll be thrilled to know that there’s an entire world of other scrumptious recipes waiting to be discovered. Expand your saskatoon repertoire and explore new ways to enjoy these fantastic berries with these wonderful ideas:

Saskatoon Juice (And How to Easily Clean Your Saskatoon Berries)
Saskatoon Roll or Saskatoon Cobbler (And How to Freeze Your Saskatoon Berries)
Canned Saskatoons and Saskatoon-Peach Preserve
Saskatoon Jelly
Prairie Mess (Eton Mess with Saskatoons and Rhubarb)
Gluten Free Saskatoon Scones
Saskatoon Slump
Pork Chops with Saskatoon and Green Apple Chutney

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Essential Tips for Crafting Perfect Saskatoon Ice Cream (Kitchen Frau Notes)

Achieving the perfect homemade ice cream often hinges on understanding a few key details and making the most of your ingredients. Here are some invaluable notes and tips to help you create the absolute best Saskatoon Ice Cream imaginable:

The Subtle Power of Almond Extract: The small, precise drop of pure almond extract specified in this recipe is truly a game-changer. Saskatoon berries inherently possess a delicate, almond-like undertone in their natural flavor profile. This touch of extract works wonders to subtly enhance that natural nuance without ever overwhelming the ice cream, resulting in a more complex and truly delicious berry experience.
Arrowroot Starch for Silky Smoothness: For those making dairy-free ice cream, pay special attention to the arrowroot starch (sometimes conveniently labeled as arrowroot flour). This ingredient is incredibly beneficial! It acts as a natural thickener and, perhaps even more importantly, actively helps to prevent the formation of those undesirable ice crystals that can sometimes plague homemade non-dairy frozen desserts. The result is an incredibly smooth, velvety, and luxurious ice cream texture that impressively rivals its dairy counterparts.
Flexible Ingredient Choices: While saskatoon jelly is highlighted here for its exceptional convenience and the texture-boosting pectin it provides, don’t hesitate to get creative! You could certainly use saskatoon jam for a slightly chunkier and fruitier texture. And if fresh saskatoon berries are difficult to source in your area, an excellent substitution would be blueberry jam or jelly, combined with either fresh or frozen blueberries. Just remember to omit the almond extract if you choose the blueberry route, as its flavor profile is specifically tailored to complement saskatoons.
Ice Cream Maker Capacity: This recipe is perfectly portioned to yield an ideal amount for a standard 2-quart (or 2-liter) ice cream maker. If your ice cream machine has a smaller capacity, simply fill it up to the manufacturer’s recommended maximum line. Don’t let any leftover creamy berry mixture go to waste – it makes absolutely delicious and refreshing homemade popsicles!
Investing in a Good Ice Cream Maker: I cannot emphasize enough the joy and convenience of owning a good electric ice cream maker, especially one equipped with a freezable, liquid-filled canister. It transforms the entire ice cream-making process into an effortless and genuinely enjoyable culinary adventure. Frankly, summer simply wouldn’t be as much fun without the ability to whip up fresh, homemade ice cream whenever a craving strikes!

Saskatoon Ice Cream Recipe

(Gluten-Free, Dairy-Free, Egg-Free)

Ingredients:

2 cans (14 oz / 400 grams each) premium full-fat coconut milk
1 tablespoon arrowroot starch
¼ teaspoon fine sea salt
1 cup (240ml) saskatoon jelly (for homemade, see recipe below)
¼ teaspoon pure almond extract
1 tablespoon fresh lemon juice
1 cup (240ml) fresh saskatoon berries (or frozen ones, partially thawed)

Instructions:

Prepare Your Ice Cream Maker: The first crucial step for perfectly churned ice cream is preparation. Place the liquid-filled canister from your ice cream machine into the freezer at least 24 hours prior to when you plan to churn the ice cream. This ensures it’s thoroughly chilled and ready for optimal freezing.
Craft the Creamy Base: In a large, sturdy saucepan, vigorously whisk together one can of the full-fat coconut milk, the arrowroot starch, and the fine sea salt until all ingredients are thoroughly combined and smooth. Heat this mixture over medium-high heat, stirring constantly with a whisk. Continue stirring until tiny bubbles just begin to gently rise to the surface and the mixture visibly thickens to a light consistency. It is important to watch carefully and avoid bringing it to a full, rolling boil.
Infuse with Saskatoon Flavor: Immediately remove the saucepan from the heat. Whisk in the saskatoon jelly until it is completely melted and smoothly incorporated into the warm coconut milk base. The warmth will help the jelly dissolve easily.
Complete the Mixture: Stir in the remaining can of coconut milk, the pure almond extract, and the fresh lemon juice. Continue whisking until the entire mixture is perfectly smooth and uniform in consistency.
Thoroughly Chill the Mixture: Cover the saucepan or transfer the ice cream mixture to a clean, airtight container. Chill it in the refrigerator for a minimum of 3 to 4 hours, or ideally, allow it to chill overnight. This extended chilling period is absolutely crucial for achieving the best possible ice cream texture and ensuring efficient churning. If you are using fresh saskatoon berries, make sure to chill them at this time as well.
Churn the Ice Cream: Once your mixture is thoroughly chilled, pour it into the pre-frozen canister of your ice cream maker. Churn the mixture according to your manufacturer’s specific directions, which typically ranges from about 20 to 30 minutes until it begins to thicken.
Prepare and Add Berries: Approximately 15 minutes into the churning time, begin to chop your fresh or partially thawed frozen saskatoon berries. Aim for small, even pieces, ensuring there are no whole berries left. This can be a little trickier with frozen berries, so take your time for best results.
Fold in Berries and Finish Churning: Pro Tip: When you’re chopping fresh saskatoon berries, it’s a wise idea to wear an apron! Occasionally, a surprising splat of saskatoon juice might fly your way – trust me, I speak from delicious experience! Add the chopped berries directly to the ice cream maker while it is still churning. Continue to churn until the ice cream reaches a delightful consistency akin to a good, firm soft-serve ice cream.
Serve or Freeze for Firmness: Your homemade Saskatoon Ice Cream is now ready to be enjoyed! You can serve it immediately for a wonderfully creamy soft-serve experience. Alternatively, for a firmer, more scoopable consistency, transfer it to an airtight container and freeze for several hours (typically 4-6 hours) until it sets further.

Yields: Approximately 1½ quarts / litres of delicious ice cream.

Guten Appetit! Enjoy Your Delicious Creation!

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Bonus Recipe: Homemade Saskatoon Jelly

This reliable recipe for homemade Saskatoon Jelly is expertly adapted from the trusted recipe insert found in Bernardin pectin packages, a long-standing and respected source for preserving delicious fruit flavors.

Ingredients:

2 kg (4 lbs 6 oz) cleaned saskatoon berries
½ cup (120ml) water
⅓ cup (80ml) lemon juice
7½ cups (1.5 kg) granulated sugar
2 pouches liquid pectin (170ml total)

Instructions:

Prepare Berries for Juice Extraction: Combine the thoroughly cleaned saskatoon berries and the measured water in a large, heavy-bottomed saucepan. Bring this mixture to a vigorous boil over high heat. Once boiling, reduce the heat, cover the saucepan, and allow the berries to simmer gently for approximately 15 minutes. This process softens the berries and helps to extract their rich juices.
Extract the Pure Juice: Carefully strain the cooked berries by pouring them into a jelly bag that has been suspended over a large bowl. Allow the fruit to drip undisturbed for 3 to 4 hours, or ideally, overnight, until you have collected approximately 3½ cups of pure saskatoon berry juice. To ensure a clear, sparkling jelly, it is crucial to resist the temptation to squeeze the fruit, as this can make your finished jelly cloudy.
Prepare Canning Jars: While the saskatoon juice is slowly dripping, take the time to prepare and thoroughly sterilize your canning jars and their corresponding lids according to standard, safe canning procedures.
Begin Jelly Cooking Process: In another large, clean, and heavy-bottomed saucepan, combine the precisely measured 3½ cups of prepared saskatoon berry juice, the lemon juice, and the granulated sugar. Bring this mixture to a full, rolling boil over high heat, stirring constantly to ensure that all the sugar completely dissolves. A “full rolling boil” is characterized by vigorous bubbling that cannot be stirred down.
Incorporate Pectin: Once a full rolling boil is confidently achieved, stir in both pouches of liquid pectin, making sure to squeeze out every last bit of pectin from the pouches. Continue to boil hard for exactly one minute, stirring constantly and vigorously throughout this minute.
Skim and Fill Jars: Promptly remove the saucepan from the heat. Quickly skim off any foam that has risen to the top of the jelly mixture using a clean spoon. This helps ensure a clear finished product.
Seal Canning Jars: Working efficiently and carefully, ladle or pour the hot jelly into your warm, sterilized jam jars. Fill them to within ¼ inch (about 0.6 cm) from the top rim. Wipe the rims of the jars thoroughly with a clean, damp cloth to ensure a perfect, airtight seal. Cover with the sterilized lids and secure them firmly with bands, screwing them finger-tight.
Cool and Verify Seals: Allow the filled jars to cool undisturbed on a clean surface. As they cool, you should hear the distinct “pop” sound as the lids create a vacuum seal. Once completely cool, check the seals by pressing down on the center of each lid; a properly sealed lid will not flex or move when pressed.
Store Unsealed Jars: If any jars do not seal correctly (the lid will still bulge slightly upward and move when pressed with a finger), store those specific jars in the refrigerator and use their contents within a few months for freshness.

Yields: Approximately 8 cups of delicious homemade saskatoon jelly.

Important Note for Best Results: For optimal setting and consistent results, it is highly recommended to make only one batch of jelly at a time. Attempting to double the recipe might interfere with the pectin’s ability to set the jelly correctly.