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No-Churn Mulberry Ice Cream – Best Easy Recipe

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No-Churn Mulberry Ice Cream is a creamy, fruity homemade dessert made with fresh mulberries, whipped cream, and sweetened condensed milk. This easy no-churn recipe requires no ice cream maker and delivers smooth texture with vibrant berry flavor.

Ingredients

Scale
  • 2 cups fresh or frozen mulberries
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy whipping cream (cold)
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract

Instructions

  1. In a small saucepan, combine mulberries, sugar, and lemon juice. Cook over medium heat for 8–10 minutes, mashing gently until the mixture thickens slightly.
  2. Remove from heat and allow the mulberry sauce to cool completely. Strain if a smoother texture is desired.
  3. In a large mixing bowl, beat cold heavy whipping cream until stiff peaks form.
  4. In a separate bowl, mix sweetened condensed milk with vanilla extract.
  5. Gently fold the whipped cream into the condensed milk mixture until fully combined and airy.
  6. Fold most of the cooled mulberry sauce into the cream base. Reserve a few tablespoons for swirling.
  7. Transfer mixture into a loaf pan or freezer-safe container. Drizzle reserved mulberry sauce on top and swirl with a knife.
  8. Cover tightly with plastic wrap or lid and freeze for at least 6 hours or overnight until firm.
  9. Let sit at room temperature for 5–10 minutes before scooping and serving.

Notes

  • Ensure the mulberry sauce is completely cool before mixing to maintain airy texture.
  • Do not overwhip the cream, as it can become grainy.
  • For smoother ice cream, strain the mulberry sauce to remove seeds.
  • Store in an airtight container in the freezer for up to 2 weeks.
  • Allow ice cream to soften slightly before scooping for best texture.

Nutrition

Find it online: https://recipeeasily.com/no-churn-mulberry-ice-cream/