Go Back

No-Churn Mulberry Ice Cream

A delightful creamy ice cream made with fresh mulberries that’s easy to prepare without an ice cream maker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Ice Cream Base
  • 1 cup heavy cream Whipped well for light texture.
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • a pinch salt
For the Mulberry Puree
  • 2 cups fresh mulberries, washed and stems removed Set aside a few for garnish.

Method
 

Preparation
  1. In a blender, puree the mulberries until smooth. Set aside a few whole mulberries for garnish.
  2. In a mixing bowl, combine the heavy cream, sweetened condensed milk, vanilla extract, and salt. Beat with an electric mixer until the mixture is thick and smooth.
  3. Gently fold the mulberry puree into the cream mixture until well combined, being careful not to over-mix.
Freezing
  1. Pour the mixture into a freezer-safe container and spread it evenly.
  2. Cover with a lid or plastic wrap and freeze for at least 6 hours or until firm.
Serving
  1. Scoop into bowls and top with reserved whole mulberries for a pretty and tasty finish.

Notes

For the best flavor, use ripe mulberries that are sweet and juicy. If you don’t have mulberries, you can substitute them with other berries like blackberries or raspberries. Properly stored, the ice cream can last for 2-3 weeks in the freezer.