No-Churn Mulberry Ice Cream

Why make this recipe

No-Churn Mulberry Ice Cream is perfect for anyone looking for a quick and easy dessert at home. You don’t need an ice cream maker, and it only takes a few simple ingredients. The natural sweetness and flavor of mulberries make this ice cream a delightful treat. Plus, it’s a great way to use fresh fruit during the season.

How to make No-Churn Mulberry Ice Cream

Making No-Churn Mulberry Ice Cream is easy and fun! Just follow these simple steps, and you’ll have a creamy and delicious dessert ready to enjoy.

Ingredients

• 2 cups fresh mulberries
• 1 cup heavy cream
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Pinch of salt

Directions

1. In a blender, puree the mulberries until smooth. If desired, strain to remove seeds.
2. In a mixing bowl, whip the heavy cream until stiff peaks form.
3. In another bowl, combine the sweetened condensed milk, vanilla extract, lemon juice, and salt. Mix well.
4. Gently fold the mulberry puree into the sweetened condensed milk mixture.
5. Finally, fold in the whipped cream until fully combined.
6. Pour the mixture into a loaf pan or an airtight container.
7. Cover and freeze for at least 6 hours or until firm.
8. Serve and enjoy your creamy mulberry ice cream!

How to serve No-Churn Mulberry Ice Cream

Serve No-Churn Mulberry Ice Cream in bowls or cones. You can also add toppings like fresh mulberries, chocolate shavings, or whipped cream for extra flair.

How to store No-Churn Mulberry Ice Cream

Store your homemade ice cream in an airtight container in the freezer. It is best enjoyed within two weeks for optimal flavor and texture.

Tips to make No-Churn Mulberry Ice Cream

• Use ripe mulberries for the best flavor.
• Make sure the heavy cream is cold before whipping for better results.
• Feel free to adjust the sweetness by adding more or less sweetened condensed milk.

Variation

You can substitute mulberries with other berries like strawberries, blueberries, or raspberries for a different twist on the recipe. The method remains the same!

FAQs

Can I use frozen mulberries instead of fresh?
Yes, you can use frozen mulberries. Just thaw them first and drain any excess liquid.

How long does the ice cream last in the freezer?
For best quality, consume within two weeks, but it can last for up to a month.

Can I make this dairy-free?
Yes, you can use coconut cream and a dairy-free sweetened condensed milk substitute to make a dairy-free version.

No-Churn Mulberry Ice Cream

This easy No-Churn Mulberry Ice Cream requires no ice cream maker and features the delightful flavor of fresh mulberries, making it a quick and delicious dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 6 hours hrs

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Ice Cream Base

• 2 cups fresh mulberries Use ripe mulberries for the best flavor.
• 1 cup heavy cream Make sure the heavy cream is cold before whipping.
• 1 cup sweetened condensed milk Feel free to adjust the sweetness.
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 pinch salt

Method

 

Preparation

1. In a blender, puree the mulberries until smooth. If desired, strain to remove seeds.
2. In a mixing bowl, whip the heavy cream until stiff peaks form.
3. In another bowl, combine the sweetened condensed milk, vanilla extract, lemon juice, and salt. Mix well.
4. Gently fold the mulberry puree into the sweetened condensed milk mixture.
5. Finally, fold in the whipped cream until fully combined.
6. Pour the mixture into a loaf pan or an airtight container.
7. Cover and freeze for at least 6 hours or until firm.
8. Serve and enjoy your creamy mulberry ice cream!

Notes

Store your homemade ice cream in an airtight container in the freezer. Best enjoyed within two weeks for optimal flavor and texture. Variations include substituting mulberries with strawberries, blueberries, or raspberries. For a dairy-free version, use coconut cream and a dairy-free sweetened condensed milk substitute.