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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.
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Prep Time 20 minutes
Total Time 6 hours
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.